EXPERIMENT STATION BULLETINS. 287 



wet -when lie began milking and as he milked the dirt on the teats began to loosen, 

 makint;' a semi-tiuid mass witli tlie milk and dripi)inL;' from the lower ])aii of his hands 

 into the milk pail. This puddling process continued through the milking, occupying 

 nearly ten minutes. What was done with the milk after leaving the stable 1 was unable 

 to ascertain. It was not cooled of aerated, however. The house was clean and tidy 

 and doubtless the milk was handled with the greatest care lest it might receive a speck 

 of dust. 



It may not seem possible to many that in our present state of civilization such 

 barbarious methods are still in vogue; yet there is no small per cent of similar or even 

 worse dairies. Added to the above acts of barbarism may be cited another even more 

 filthy and pernicious habit, — it is the act of expectorating into the hands before 

 beginning to milk, for every man that milks knows that much of it mil find its way 

 into the milk pail before completing the milking process. 



So much tilth is not tolerated in other foods, in fact, foods of other kinds are dis- 

 carded if a little mineral dirt gets into them, but in the case of milk, no amount of 

 organic filth renders it unfit for use and it is not an uncommon sight to find in the 

 bottom of a glass of milk a semi-fluid layer, black and suggestive. If this layer of dirt 

 be associated with the condition of the cows above and the method of milking, it 

 does not require an imaginati^e mind to depict to ourselves the nature of the solution 

 of filth. In regard to the bacteriological and hygienic significance of such milk, more 

 will be said later. 



2. The second type of dairies visited shows marked improvement over the first 

 type, but in making my estimation, more dairies approach nearer the first type than 

 this second type. As Instated in the first case, in what is outlined in these representa- 

 tive types, for it would be unnecessary for me to discuss the many places visited in 

 detail' inasmuch as they may all be assigned to three distinct types with all grades 

 between, is delineated the entire field of dairying and especially that part which must 

 answer for ])ollutod milk. 



An efl'ort is made in the second type to secure comparatively clean milk. The barn 

 is not especially designed for dairying and is difficult to clean or disinfect; however, 

 the floor is kept free from actual filth by the use of the shovel, and sufficient clean straw 

 is employed for bedding. The cows are fairly clean. The cracks and holes in the 

 sides of the stable permit plenty of fresh air to enter, but there is little sunlight. 

 The milking is done in the stable usually while the cows are eating and the straw 

 is nearly knee deep about the animal. The milker's person is comparatively neat 

 and his hands are quite clean — as clean as could be expected after handling the various 

 implements in tlie stable. He sits down to the cow. brushes off' the udder in a more or 

 less indiff"erent manner after crowding into a dirty and filthy stall or working his way 

 down between two cows. He milks with dry hands into a comparatively clean pail, 

 and when he finishes, on the foam formed by milking there will be seen oirly a sprinkling 

 of dirt, which is easily distinguishable to the naked eye. The milk is carried some 

 distance, after a ten gallon can or several pails have been filled in the stable, to the 

 milk house, where it is commonly cooled by stirring while the can rests in running 

 cold water. 



There is much commendable in such a dairy; unfortunately they cannot be considered 

 common; they are rare when compared with the number of people or families keeping 

 cows for commercial purposes. Much labor is misdirected on account of ignorance 

 of the principles involved, consequently traits which are admirable in one place are 

 entirelv counteracted by traits which are pernicious. Labor is expended on what may 

 be supposedly riglit, but is actually wrong. To illustrate this feature, many dairy- 

 men groom their'cows to clean theni and then milk in the stable while the grooming is 

 in progress. Others will tro so far as to wear milkiiit;- suits and then use them for all 

 kinds of dirty work until the milkins' siiits ^re dirtier than the suits underneath. 

 Aerators are 'frequently bought to better the quality of the milk, yet seldom washed 

 when used. One of the most common inconsistencies is to take the best care of the 

 milk after it comes from the barn, but in the barn or stable it is exposed to various 

 infectious diseases to which milk is peculiarly susceptible. These are only a few 

 of the numerous shortcomings of the second type of dairies, and are very noticealile to 

 those who have taken the trouble to visit dairies for the purpose of learning where 

 weaknesses exist. 



3. What is apparent in the third type of dairies is frequently regixrded as im- 

 practicable by the majoritv of dairymen who are accustomed to old methods, the only 

 methods witli which they are familiar. As long as this type of dairies is in existence, 

 and most of them are founded upon a business basis, this type cannot be eliminated 



