68 BOARD OF AGRICULTURE. 



The object is to have the cows in such a condition that nothino; will 

 drop or scatter from their coats or udders into the milk pail. That 

 can easily be done without going through the process of carefully 

 brushing the cow all over and washing the bag. We simply want 

 to have the cow clean and the milk clean, and any way that we can 

 secure that is sufficient. These small requirements are laid down 

 pretty fine by some. It will not answer to have foreign matter in 

 the milk or objectionable odors around the milk room, and when 

 we say that we have covered the point. 



OUTFIT. 



The outfit called for, for carr3'ing on first class work in the private 

 dairy, is neither extensive or costly. Good quality of product and 

 low cost of doing the work, however, make it desirable that it be 

 complete 



CREAMEK. 



The first appliance called for is a creamer in which to set the 

 milk. There are different patterns of these to choose from. Con- 

 sidered in all respects there is noue better than the Stoddard 

 Cabinet Creamer (See page 53), with or without surface skim- 

 ming attachment, manufactured by the Mosely & Stoddard Manu- 

 facturing Company, Rutland, Vermont. This is made in two 

 style.s, with and without the separate refrigerator compartment seen 

 open at the left of the cut. A three-can creamer, dair}' class, is 

 large enough for nine to twelve cows where the milk is creamed 

 every twelve hours. The following is the [)rice list of the manufac- 

 turers. The capacity given is based on the supposition that the 

 cream is taken at each milking. 



Each can holds two and one- half gallons. 



