404 Report of Farmers' Institutes 



much to remove dirt that would otherwise fall into the milk. The 

 practice of clipping the hair on the udders, flanks, and thighs 

 occasionally lessens the difficulty of keeping cows clean. 



CLEAlSr, DRY HANDS 



The milkers' hands must be clean in order to produce clean 

 milk. Too often, milkers clean up the stable and do other work 

 and then sit down to milk without washing their hands. The 

 practice of first wetting the hands with milk is deplorable. It 

 is unnecessary and one of the most unclean practices. 



SMALL-TOP MILK PAIL 



To many producers the small-top milk pail seems impractica- 

 ble and unnecessary ; but on the contrary it has been thoroughly 

 demonstrated that with a little practice this style of pail can be 

 used as easily as the open one, and will exclude much dirt. Most 

 of the dirt that gets into the pail falls from the cows during the 

 milking. Therefore, if, for instance, the top of a pail is covered 

 so that only one-sixth of the surface is open to catch the falling 

 dirt, only one-sixth as much dirt will get into the milk. 



CLEAN TINWARE 



All pails and cans used for milk should be of metal, with all 

 corners and joints completely filled with solder. Every crevice 

 makes a place for milk to lodge and contaminates the next milk 

 that goes into the vessel. In washing tinware, it should first be 

 rinsed with lukewarm water, then thoroughly scrubbed with a 

 brush, and finally either steamed or rinsed with boiling hot water. 

 Cloths should never be used for either the washing or the drying 

 of tinware. 



MILK ROOM 



As soon as it is drawn, milk should be removed to a clean, well- 

 lighted room. It should not be left in the stable. 



STRAINERS 



A strainer will remove particles of hair or large pieces of dirt, 

 but will not strain out bacteria. The ordinary cheesecloth strainer 

 that is used day after day usually contaminates milk instead of 



