Britain at Work
A Pictorial Description of Our National Industries
År: 1902
Forlag: Cassell and Company, Limited
Sted: London, Paris, New York & Melbourne
Sider: 384
UDK: 338(42) Bri
Illustrated from photographes, etc.
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THE MILK INDUSTRY.
LOADING- UP AT A DAIRY FARM.
sealed with a
leaden seal,
supplied by the
receiving firm,
and are further
identified by
marks with the
farmer who has
despatched
them. It
should be
stated, in pass-
i n g, that a
farmer desirous
of thus sending
his milk to
London for dis-
posal must first
agree to carry
out certain
precautionary
conditions. These are the examination
of his water supply by a medical officer,
and his cattle by a veterinary surgeon.
The former sends his report and a sample
of the water to London, where it is
chemically tested. If it is proved to be unfit
for dairy purposes, the farmer is invited to
arrange for a different supply ; if he refuse,
then his milk will not be received. Should
the veterinary surgeon report also that any
of his cattle are in any way defective, he is
asked to withdraw them from the herd. On
the farms belonging to the Aylesbury Dairy
Company the water is tested twice a year,
but reports
are received
once a
month from
both the
medical
Photo: Cassell & Co.t Ltd»
ARRIVAL IN LONDON.
officer and the veterinary surgeon, the former
giving particulars of the general sanitary
and hygienic conditions of the farm and its
surroundings.
The milk being received in churns, the
seals are broken, and a sample taken and
tested with a lactometer. Another sample
is also taken in a small can, which is
sent into the laboratory for analysis. 7 he
contents of the churns is then turned into a
large metal receiver, passing through pipes
into a tank, being strainéd four times en route.
Having been well mixed in the tanks, it is
run off into
receivers below, where men
are busy filling churns for
the day’s delivery. The
contents of each churn is
weighed and measured in
one operation, the results
being indicated on a metal
dial. Each delivery cart
is fitted with two churns,
which are identified with
the man in charge by
marks — a number and
initials. A sample of the
milk is taken before it
leaves the premises, and
is tested, and any milk the
man may bring back is
also tested. In addition
to this, inspectors are
the