3()0 REPORT OF OFFICE OP EXPERIMENT STATIONS. 



Hnisli (Imvn tlu> (•(•hwclis niid keep tlic Imni rrcc fi-inii .•icciiiiml;iti(ms of tllist 

 ami trasli. 



Wliiti'wnsli the l>arii at least oint* a year. 



Indiana Station Bulletin 80. The Source of Milk Supply for Towns 

 and Cities, by A. W. Bitting, contains a general discussion on the 

 production and delivery of milk in citiesand descriptions of '29 dairies 

 furnishing milk to the city of Lafayette, Ind. In the discussion such 

 topics as the dairy herd, the stable, the food, the water, the milking, 

 the cooling of niilk. and the delivery of milk are considered. 



ISIaryland Station Bulletin <S8, Economical Methods for Improv- 

 ing the Keeping Qualities of Milk, by C. F. Doane, contains, in addi- 

 tion to the results of original investigations to which reference has 

 already been made, much general information on the sources of bac- 

 teria in milk and practical .means of controlling their growth. The 

 following topics are con!«(leB|^l quite fully : Purifying milk by strain- 

 ing, filtering, and using the separator; aerating milk; pasteurizing 

 the milk supply, and cooling milk. Special emphasis is laid upon the 

 importance of promptness in cooling the milk after milking. 



Michigan Station Bulletin 182, by C. E. Marshall, is a popular dis- 

 cussion of pure milk supply, in which the importance of pure milk 

 and measures of value in securing it are clearly set forth. 



Bulletin 221 of the same station, entitled " The Care and Han- 

 dling of Milk,'' consists of two parts. Part 1, by C. E. Marshall and 

 W. R. Wright, deals with the significance of pure and impure milk, 

 the transmission of diseases by means of milk, the influence of feeding 

 upon milk production, the condition of the animal as regards health, 

 the condition of the milk in the udder, contaminations of milk, strain- 

 ing, aerating and' cooling milk, and stable sanitation, and concludes 

 with the following outline for milk management : 



(1) The cow should be sound — no disease should exist in the animal. 



(2) The feed should I)e good and free from aromatic substances. If these 

 aromatic foods are used, they should be employed according to those methods 

 which will not cause odors or flavors to appear in the milk. 



(3) The cow should be groomed and hair about the udder preferably clipped. 



(4) The udder should be moistened during milking. 



(5) The milker should be a neat, tidy person. 



(6) The milker should be free from disease and should not come in contact 

 with any comnninicable disease. 



(7) The milker's hands and clothes should be clean while milking. 



(8) The pail should be sterilized. 



(9) The stall should be such as to reduce the amount of disturbance of dust 

 and dirt. 



(10) There should be good light, good ventilation, and good drainage in the 



stable. 



(11) The stable should always be kept clean. 



(12) Feeding and bedding, unless moist, should be done after milking. 



(13) A dustless milking room is desirable. 



