state Dairy Association. 97 



In January the average number bacteria was. 

 In February the average number bacteria was. 

 In March the average number bacteria was. . . 



In April the average number bacteria was 



In May the average number bacteria was 



In Jane the average number bacteria was 



18.25 

 13.75 

 12.00 

 21.20 

 10.26 

 9.35 



84.81 



Or an average of 14.13 for six months, and all of these samples 

 were plated at least 36 hours after the milk was bottled, and some 

 when it was 60 hours old — it being held by the Board of Health. 

 We have heard of certain dairies that produced milk with an aver- 

 age number of bacteria of only a few hundred per c. c, but an in- 

 vestigation revealed the fact that the samples of milk were taken 

 from the milk pail immediately after it was drawn from the cows 

 and plated at once. Results of this kind cannot be compared with 

 those obtained in a fair manner. 



I shall now endeavor to outline what, in my estimation, is the 

 proper method to pursue to produce certified milk economically. 

 The first thing to be considered is the location of the farm, which 

 should, if possible, be within driving distance of the city or town 

 in which the milk is to be sold, because transporting milk in cases 

 by express is expensive and the breakage of both filled and empty 

 bottles is terrific, and the possible delay of trains, the extra labor 

 and expense of drawing goods from the depot to the place of dis- 

 tribution ; besides, the maintenance of a place from which the goods 

 are distributed. If this is not possible, then the dairy should be 

 located near a railroad or trolley line with good shipping facilities 

 as near the trade as possible. 



The location of the buildings is the next consideration which 

 should be given most careful consideration. I would recommend 

 that they be located on an elevation which would afford good drain- 

 age. The next is the number, style and size of the buildings, con- 

 sisting of a barn, an ordinary structure for hay, grain and building 

 for the dry cows and young stock, and room enough for the horses 

 necessary to carry on the farm work ; also storage capacity for hay 

 and grain for the same and a one-story cow barn, a modern, sani- 

 tary, well ventilated and well lighted building, which need not be 

 expensive. This may be so built that it can be enlarged if desired 

 without inconvenience or much expense. Then comes the dairy 

 room, where the milk is cooled, bottled and stored, and where the 



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