PRINCIPLES APPLICABLE IN DAIRYING. 63 



also do damaged, rotten silage, moldy corn fodder or hay, 

 and musty, damaged grain. Impure water has its effect, both 

 on the health of the animals and on the quality of the milk. 

 In many pastures are seen small pools in which the cows stand 

 during the heat of the day to rid themselves of flies. The 

 water in these becomes filthy and is kept stirred up by the 

 movements of the cattle, and where, as is often the case, it is 

 the only water obtainable, the cows are compelled to drink it. 

 This can usually be avoided by fencing the pond and keeping 

 the cattle out. If this water is needed for the cattle it can be 

 drawn out by a pipe laid on the lower side into a trough from 

 which the cows can drink. 



In a close, crowded, and illy ventilated stable, where there 

 is too little air space for each animal, the air becomes foul and 

 this affects the milk as well as the health of the animals. The 

 remedy in this case is to provide more room for the stock and 

 better ventilation. The stable should be kept as neatly as pos- 

 sible and the cows well bedded and clean. The utmost clean- 

 liness should be observed in milking. All dirt should be 

 brushed from the cow before beginning to milk, and it is best 

 to dampen the udder and flank of the cow so as to prevent the 

 dust and fine dirt from falling into the milk. The milk should 

 be strained immediately after milking and not allowed to stand 

 in the cow stable any longer than is absolutely necessary. 



A good strainer is indispensible, and one of cloth is much 

 better than one of wire gauze. Milk pails should always be 

 made of tin, and the seams should be soldered smooth so that 

 there will be no places for the dirt to lodge where it will be 

 difficult to remove. They, as well as all other dairy utensils, 

 should be thoroughly cleaned every time after using. Tin 

 articles should be first washed in cool then in hot water, and 

 after that thoroughly scalded with boiling water or steam. 

 They should then be dried in fresh air and, if possible, in the 

 sunlight. They will not need wiping after the scalding, as the 

 heat from the boiling water will cause them to dry quickly. In 

 washing them, if hot water is used first, it will cook albumen 

 on to the tin and make it difficult to remove. 



In cleaning the butter bowl, ladle, worker, churn, and any 

 other wooden utensil, they should be first washed with hot 

 water, then scalded with boiling water or steam. They should 

 be aired, but it will not do to have them much exposed to the 

 sun, as that will cause warping and cracking. 



CREAMING THE .MILK. 



"When good, clean milk has been secured, the next opera- 

 tion is to separate the cream from the body of the milk. The 



