28 AGRICULTURE OF MAINE. 



should be cut near the bottom on the outside of the building and 

 near the top on the inside of the tie-up. The cold, fresh air will 

 thus enter near the top of the tie-up where it strikes the warmer 

 air of the interior, and cold air being heavier than warm air, it 

 gradually falls towards the floor, mixing all through the warmer 

 air of the stable. The number of these intakes will depend 

 somewhat upon the size of the tie-up. The size of the inside 

 opening can be regulated by a wooden slide as the draft will be 

 greater on a windy day than on a still day. Now to provide for 

 the outlet of the foul air wooden chimneys are built of sufficient 

 size so that there shall be 2 square feet of opening for each 10 

 cows, and extending as straight as possible to a height equal to 

 the ridgepole of the adjacent building and extending below to 

 within I foot of the floor of the tie-up. The object of this is 

 to prevent the warm air escaping at the top of the tie-up and 

 compelling it to take a downward turn before it can obey the 

 call of the wooden chimney to "come up higher." In this way 

 a complete circulation of the air in the tie-up is obtained and no 

 foul odors remain behind. 



The man who takes pride enough in his farm to have healthy 

 cows, properly housed in well-lighted and well ventilated stables, 

 will seldom be found wanting in the other essentials of pure 

 milk production. But as all of us are inclined to be a little slack 

 in our diligence unless "provoked to good work" it may be well 

 for us to go a little further and enumerate the things which are 

 very desirable, nay rather essential if we are aiming for a pure 

 and wholesome product. Do not feed dusty hay, nor sweep 

 the tie-up pi-evious to milking. Wipe the side, flank and 

 udder of the cow with a damp cloth before milking. Use a pail 

 with wire strainer to milk through, thus preventing particles of 

 dirt, scales and hair from getting into the milk. Take the milk 

 as fast as drawn to a separate dairy room and strain througli 

 several thicknesses of cheese cloth, cooling and aerating it 

 immediately. 



See that all tin utensils are properly washed and sterilized with 

 steam or hot water. 



Milk which is thus made and handled will comply with all the 

 reasonable requirements of boards of health and will be entitled 

 to the designation "Pure Milk." In this address no attempt has 



