No 6. DEPARTMENT 01" AGRICUl/rUKE. 941 



talking or uunecessary disturbuuce; do not exi)Ost' ihcni lo cold or 

 storm. 



K;. Do not change the feed suddenly. 



17. Feed liberally, and use only fresh, palat;il)le feed stulTs; in no 

 case should decomposed or moldy material be used. 



18. Provide water in abundance, easy of access, and always pure; 

 fresh, but not too cold. 



19. Salt should always be accessible. 



20. Do not allow any strong-flavored food, like garlic, cabbage, and 

 turnips, to be eaten, except immediately after milking. 



21. Clean the entire body of the cow daily. If hair in the region 

 of the udder is not easily kept clean it should be clipped. 



22. Do not use the milk within twenty days before calving nor 

 within three to five days afterwards. 



Milking. 



23. The milker should be clean in all respects; he should not use 

 tobacco; he should wash and dry his hands just before milking. 



24. The milker should wear a clean outer garment; used only when 

 milking, and kept in a clean place at other times. 



25. Brush the udder and surrounding parts just before milking, 

 and wipe them with a clean, damp cloth or sponge. 



20. Milk quietl}', quickly, cleanly and thoroughly. Cows do not 

 like unnecessary noise or delay. Commence milking at exactly the 

 same hour e\eij morning and evening, and milk the cows in the 

 same order. 



27. Throw away (but not on the tioor, better in the gutter) the 

 first few streams from each teat; this milk is very w^atery and of little 

 value, but it may injure the rest. 



28. If in any milking a part of the milk is bloody or stringy or 

 unnatural in appearance, the whole mess should be rejected. 



29. Milk with dry hands; never allow the hands to come in contact 

 with the milk. 



30. Do not allow dogs, cats, or loafers to be around at milking 

 time. 



31. If any accident occurs by which a pail full or jiartly full of 

 milk becomes dirty, do not try to remedy this by straining, but reject 

 all this milk and rinse the pail. 



32. Weigh and record the milk given by each cow, and take a sam- 

 ple morning and night, at least once a week, for testing by the fat 

 test. 



Care of Milk. 



38. Remove the milk of every cow at once from the stable to a 

 clean, dry room, where the air is pure and sweet. Do not allow cans 

 to remain in stables while thev are being filled. 



