Rural School Leaflet. 



1003 







A Lesson in Milking 

 W. A. Stocking, Jr. 



Purpose. — The object of this exercise is to teach the importance 

 of keeping dirt out of milk which is to be used as food. 



Materials. — Two cows two ordinary milk pails, a pail of clean water, 

 a clean towel, a piece of soft cloth, and twcf clean bottles or tumblers. 



Milk one of the two cows into one of the milk pails in the ordinary- 

 way without any previous brushing or cleaning. Mix the milk thor- 

 oughly, and take a sample in one of the bottles or tumblers. 



With the clean cloth wTung out of the pail of clean water, thoroughly 

 dampen and wipe the flank and udder of the second cow. Be sure that 

 all the parts are moistened, and especially the parts with which the hands 

 will come in contact 

 while milking. Rinse 

 your own hands in 

 the clean water, and 

 dry them on the 

 towel. Milk the cow 

 in the clean milk pail, 

 and take a sample 

 into the other bottle, 

 as before. Cover 

 the ebottles by tying 

 a piece of clean paper 

 over them, and set 

 them away together. 

 Watch the two sam- 

 ples carefully and 

 determine which one 

 curdles first, and how 

 much difference 

 there is in the time 

 of curdling. Repeat 

 this exercise several 

 times until yoii find 

 which sarnple nor- 

 mally curdles first. 



n s 



* 





/o 



^m" 







72%? ° 



fe 



m's fMi 



/6 



17 





7/^^^ 







°'^t 



Fie. 51. — Kinds of bacteria likely to be found in milk: 

 I and 2, typhoid bacillus (Pfeiffer); 3. pus and pus cocci; 

 4^ B. dyscnlcriae (Shigar); 5, Proteits vulgaris; (>, Clos- 

 tridium butyricns; 7, 9, io, 11, types of common lactic 

 bacteria- {Conn.); 8, a coccus without influence on milk 

 {Conn.); 12, 13, 14, three bacilli producing slimy milk 

 {Fig. 12, Marshall; Figs. 13 and 14. Conn^); 15, 16. 17, 

 18. 19. types of liquefying and pidrefying bacteria, which 

 digest the casein {Conn.). 



