1926 



The Cornell Reading-Courses 



SCORE 



Equipment 



cows 



Health 



Apparently in good health. . . . i 

 If tested with tubercuhn with- 

 in a year and no tubercu- 

 losis is found, or if tested 

 within six months and all 

 reacting animals removed . . 5 

 (If tested within a year and 

 reacting animals are found and 

 removed, 3) 



Food, clean and wholesome 



Water, clean and fresh 



Location of stable 



Well drained I 



Free from contaminating sur- 

 roundings I 



Construction of stable 



Tight, sound floor and proper 



gutter .2 



Smooth, tight walls and ceil- 

 ing I 



Proper stall, tie, and manger. . 1 

 Provision for light: Four sq. ft. 



of glass per cow 



(Three sq. ft., 3; 2 sq. ft., 2; i 

 sq. ft., I. Deduct for uneven dis- 

 tribution.) 



Bedding 



Ventilation 



Provision for fresh air, control- 

 lable flue system 3 



(Windows hinged at bottom, 

 1.50; sliding windows, i; other 

 openings, .50) 



Cubic feet of space per cow, 



500 feet 3 



(Less than 500 ft., 2; less than 

 400 ft., i; less than 300 ft., o) 

 Provision for controlling tem- 

 perature I 



UTENSILS 



Construction and condition 

 utensils 



Water for cleaning 



(Clean, convenient, and abun 



dant) 



Small top milk pail 



Milk cooler 



Clean milking suits 



of 



MILK ROOM OR MILK HOUSE 



Location free from contaminat- 

 ing surroundings 



Construction of milk room 



Floor, walls, and ceiling '. i 



Light, ventilation, screens. . . . i 



Separate rooms for washing 

 utensils and handling milk. . . . 



Facilities for steam (Hot water, 

 0.5) 



Total 



Score 



PerfectiAUowed 



40 



Methods 



COWS 



Clean 



(Free from visible dirt, 6) 



Cleanliness of stable 



Floor 2 



Walls I 



Ceiling and ledges i 



Mangers and partitions i 



Windows i 



Stable air at milking time 



Freedom from dust 3 



Freedom from odors 2 



Cleanliness of bedding 



Barnyard 



Clean I 



Well drained i 



Removal of manure daily 



To 50 feet or more from stable 



MILK ROOM OR MILK HOUSE 



Cleanliness of milk room 



Total . 



Score 



Perfect Allowed 



UTENSILS AND MILKING 



Care and cleanliness of utensils . 



Thoroughly washed 2 



Sterilized in steam for 15 



minutes 3 



(Placed over steam jet or 

 scalded with boiling water, 2.) 

 Protected from contamination 3 



Cleanliness of milking 



Clean, dry hands 3 



Udders washed and wiped ... 6 

 (Udders cleaned with mcist 

 cloth, 4; cleaned with dry cloth 

 or brush at least 15 minutes be- 

 fore milking, i) 



H.\NDLING THE MILK 



Cleanliness of attendants in milk 

 room 



Milk removed immediately from 

 stable without pouring from 

 pail 



Cooled immediately after milk- 

 ing each cow 



Cooled below 50° F 



(51° to 55°, 4; 56° to 60°, 2) 



Stored below 50° F 



(51° to 55°. 2; 56° to 60°, i) 



Transportation below 50° F 



(51° to 55°, 1.50; 56° to 60°, I) 



(If delivered twice a day allow 

 perfect score for storage and 

 transportation.) 



60 



Equipment + Methods . 



-Final Score 



Note i — If any exceptionally filthy condition is found, particularly dirty utensils, the total score may 

 be further limited. 



Note 2 — If the water is exposed to dangerous contamination, or if there is evidence of the presence 

 of a dangerous disease in animals or attendants, the score shall be o. 



