EXPERIMENT STATION WORK RELATING TO PURE MILK. 299 



barns and dairy houses, and similar topics. The following is quoted 

 from the bulletin : 



Cleanliness is the gi'eat means of preventing bacterial contamination. Con- 

 tinuous vigiliince along the line of cleanliness is the price of pure, clean, whole- 

 some milk, 



Illinois Station Bulletin 92, City Milk Supply, by W. J. Fraser, 

 emi)odies the results of considerable experience in conducting a sani- 

 tary dairy and of original investigations. Suggestions are made 

 concerning the care of yards, construction and care of barns and 

 stables, cleanliness in milking, cooling and bottling milk, care of 

 dairy utensils, standardizing milk and cream, and other matters re- 

 quiring attention in the production of good milk. The author defines 

 the grade of milk known as " certified " as " nothing more than milk 

 of a known composition, as clean aiul free from bacteria as science 

 and skill can make it, and produced b/an inspected herd," and con- 

 siders that this should be the only standard. 



Even in the production of this grade of milk costly buildings are not neces- 

 sary, but they should be so constructed as to be easily cleaned, and nuist be 

 kept in perfect condition. The stable must be cleaned frequently, at least twice 

 a <lay, when the cows are indoors, and all feeding of dry fodder, bedding, and 

 sweeping must be completed not less than fifteen minutes before beginning to 

 milk, thus allowing time for the dust to settle. Before milking, all udders must 

 be washed, whether they appear soiled or not, and the milkers must wash their 

 hands and put on rlean suits of some washable material. As soon as drawn, 

 the milk must be removed from the stable to a sanitary dairy, where it is cooled 

 to 50° F. or below, standardized, and bottled. The bottles and all other uten- 

 sils with whiih the milk comes in contact must be thoroughly washed and 

 sterilized after each using. 



Some of the means of improving the milk supplies which the 

 author designates as reforms which can be secured at an insignificant 

 expense and which should be universally insisted upon are as follows: 



Keep the cows clean and do not compel or allow them to wade and live in filth. 

 This means clean yards and clean, w(<ll-bed(led stalls. Everything short of 

 this is i)()sitively rei)ulsive and should n(»t be tolerated any longer in a civilized 

 conunmiity. 



Stop the filthy practice known as "wetting the teats," by which is meant the 

 dr.'iwing of a little milk into the hands with which to wet the teats before and 

 during milking, leaving the excess of filthy milk to drop from the hands and 

 teats into the pail. 



Wash all utensils clean by first using lukewarm water, afterwards washing 

 in warm water, and rinsing in an al)undance of boiling water, then exposing 

 until the lU'xt using in direct suidight, which is a good sterilizer. 



Use milk pails, cans, etc., for no other purpose but to hold milk. 



Keej* <mt of these utensils all sour or tainted milk, even after they have been 

 used for the day. Using them for this purpose at any time infects them sn 

 badly that no amount of washing is likely to clean liiem. r.acteria are invisi- 

 ble, and millions can find lodging i)lace in the thin film of moisture that remains 

 after dishes are apparently clean. 



