100 Missouri Agricultural Report. 



The milk should be watched for garget, and if any is observed, 

 the milk should never be used, as garget is an inflammation of the 

 udder of the cow, and pus cells will pass with the milk, which is 

 strictly prohibited by medical societies. Nothing will bring criti- 

 cism from physicians quicker than milk that contains pus cells, 

 bloody milk, or milk with deleterious bacteria. 



The cows should be groomed in the afternoon, washed before 

 milking, and the udder and flanks re-washed or gone over again 

 with a damp cloth, to slightly dampen the udder to prevent dust 

 from dropping into the milk pail. For one hour previous to milk- 

 ing nothing should be done to stir up a dust, as that is the worst 

 thing to contend with. In the morning the cows should be brushed 

 off with a cloth slightly dampened, and the udder prepared the same 

 as in the evening. The stable should not be cleaned in the morning 

 before milking, and no feed, bedding of any kind taken into or out 

 of the barn. The floors should be sprinkled both morning and even- 

 ing about 20 or 30 minutes before milking. The milkers should 

 wear clean clothes, which are to be washed at least once a week, and 

 only used during the time of milking, and kept in a clean place when 

 not in use. All utensils should be sterilized, the hands washed be- 

 fore milking each cow, and the milk taken to the milk room imme- 

 diately after milking each cow and put through the cooler, which is 

 placed in the milk room joining the barn. This cooler should be 

 completely enclosed and a pan like receptacle placed on top which 

 should be provided with absorbent cotton discs, which are replaced 

 for each milking with new ones after they are sterilized. With this 

 method, if reasonably cold well water is used, no ice need be used 

 until after the milk has been bottled. 



HELP. 



There is nothing so perplexing as the help problem, which is in 

 the most aggravated form in a certified dairy where the work must 

 be done scientifically. I believe no dairy can be so successfully 

 operated as when in charge of the proprietor. 



Certified milk should not sell for less than 10 cents nor more 

 than 12 cents per quart. It can be produced and sold for that 

 price at a small profit, if produced under the economical conditions 

 mentioned, but where milk must be shipped the price should be 

 from 12 to 15 cents. 



The number of cows for a certified dairy should not be less 

 than 30. 



