TiiiRTY-siXTii Annual Convention 



957 



cans for a large nuinbfr of dairy barns, and my laboratory could 

 regularly test the milk as it was brought in to see if results were 

 being secured. It was fully revealed to my mind that such expen- 

 sive equipment and overhead charges as 1 possessed were not nec- 

 essarv for every dairy farm but onlv for the central station, and 

 that a considerable number of cow stables could receive all of 

 these benefits without any expense to themselves. This meant, of 

 course, a division of labor. 



I would like to call vour attention for a moment to the number 

 of things which must receive attention from the dairy farmer who 

 undertakes to produce clean milk entirely under his own auspices 

 and as an indej^endent unit. In the table below is a list copied 

 from the requirements for producing certified milk : 

 1. Water supply, pure. 



2. Stable, one story. 



3. Stable, square feet air space. 



4. Stable, square feet window. 



5. Stable, ventilation. 



6. Stable, drainage. 



7. Stable, walls tight, smooth. 



8. Stable, ceiling tight, smooth. 



9. Stable, floor tiglit, smooth. 



10. Stable, stall space. 



11. Stable, gutters. 



12. Stable, closed' to outsiders. 



13. Stable, manure out twice daily. 



14. Stable, manure out one hundred 



feet. 

 1.5. Barnyard, clean. 



16. Barnyard, drained. 



17. Cows, healthy. 



15. Cows, tuberculin tested, 

 in. Cows, sound udders. 



20. Cows, body groomed. 



21. Cows, bod}' washed, 



22. Cows, tail washed. 



23. Cows feed, no strong flavor. 



24. Cows feed, none lui wholesome. 

 2.5. linkers, no contagious diseases. 

 26. ^Milkers, hands washed. 



27. Milkers, hands dry. 



28. Milkers, clean uniforms. 



29. Milkers, iron milking stools. 



30. Milkers, covered pails. 



31. Milkers, warm water, soap. 



32. Milk, rejected sixty days before 



calf. 



33. ]\Iilk, rejected ten days after calf. 



34. Milk, removed quickly to milk 



room. 



35. Milk, cooled 45 degrees in one hour. 



36. Dairy-house, superintendent. 



37. Dairy-house, employees. 



38. Dairy-house, white uniforms. 



39. Dairy-house, room for washing. 



40. Dairy-house, room for sterilizing. 



41. Dairy-house, room for cooling and 



l)ottling. 



42. Dairy apparatus, steam. 



43. Dairy apparatus, power. 



44. Dairy apparatus, washing, 



sterilizing. 



45. Dairy apparatus, cooling, bot- 



tling. 



46. Dairy apparatus, pails, cans, 



bottles. 



47. Dairy, ice abundant. 



There are altogether seventy or more of these requirements. It 

 is obvious that the farmer who undertakes to do this sort of thing 

 must be well equipped with money and with brains. 



