172 STATE BOAIM) ( •!■ ACRICri.TURE. 



ipulalion of the pail and the selection of a clean place to milk; in short, by 

 removing the cow and the milker from an uncleanly environnient. the dirty 

 stable, into the open air or a dustless room. 



At the present stage of development, many of these maneuvers may be 

 looked upon as impracticable and employed only by those having a single cow 

 in the city; yet these methods have been practiced by actual milk producers, 

 who have aimed at high standards. All that can be said in regard to the 

 practicability of such methods is. if it can be done, the value of the milk will 

 be enhanced; if it cannot be done, have the stable as free from dust as possible, 

 make no disturbance by bedding and feeding previous to milking, exercise as 

 much caution as consistent, and even under these conditions one will be sur- 

 prised at the results he can obtain from a little effort. Dirt can be eliminated 

 in a degree even in the filthiest places. It rests with the milk producer to de- 

 termine how far he can go in this matter, and his ability to introduce these 

 desirable methods will depend upon his ingenuity and his sales. 



3. The Stall. — It is not pertinent or necessary to discuss the different kinds of 

 stalls in this connection. It is patent that the less surface exposed in the stall 

 the better the stall is for milking i)urpose3. Therefore, a half partition stanchion 

 stall is frequently selected by dairymen because it enables them to handle them- 

 selves while milking. There are some closed stalls having iron piping for the 

 partition walls, which, of course, is expensive, but reduces the amount of ex- 

 posed surface. If one has to milk in the stall, he needs a roomy place and it is 

 quite desirable that the milker should not rub up against other cows, or the 

 cow which he milks or against the surface of the stall, or, in short, come in 

 contact w^ith anything that tends to create a disturbance in the atmosphere 

 or stir up the dust. 



The plan to follow, therefore, is to select a stall which has as little surface 

 as is required for the separation of the animals, have the stall roomy and 

 make it as convenient for the milker as possible. Again, if the cow can be 

 removed from the stall, undoubtedly the best results will be obtained. Mr. 

 Michels will illustrate some stalls found by experience the most satisfactory in 

 the production of milk. 



4. The Milker. — It is not possible to place too much stress upon the condition 

 of the milker, for through his individuality may be found the answer for or 

 against the production of pure and wholesome milk. If he is an individual who 

 is naturally clean and tidy, the milk will accordingly be as good as can be 

 produced under the conditions furnished; but if he is untidy and by nature 

 filthy, the milk likewise will be found very dirty. The cleanliness of clothes 

 and hands 'is a matter which the farmer occasionally abhors. He finds it (some- 

 times troublesome to don a clean suit of clothes and wash his hands for the pur- 

 pose of milking a few cows which supply his own table. Perhaps where so few 

 cows are involved, the custom could be regarded as impracticable, especially if 

 the aesthetic feeling is at a low ebb; but where dairying is looked upon as a 

 business, and the milk and its products are sold to the public, considerations of 

 cleanliness and care in the handling of milk cannot be despised or overlooked. 



Dirt will manifest itself, and it is easily washed off from the hands into 

 the milk by an occasional stream of milk impinging against their surface; or. 

 it may fall from the clothes in a dry condition or be brushed off in one way 

 or another and thus contaminate the milk. The hands of the man who works 

 about the stable and fields are not, as a rule, fit to handle food, and he would 

 not be expected to go into the kitchen and prepare a meal without washing his 

 hands, nor could he be expected to come in close contact with food without 

 changing his clothes, or, at least, donning an over-suit. If this is true, why 

 should he be expected to milk cows and handle milk without being as cleanly 

 as if he were preparing some appoti/ing food in the kitchen? Clean hands, clean 

 clothes and clean habits are as essential to the production of good milk as they 

 are to the housekeeper who prepares our meals: or as they are to society con- 

 sidered from an aesthetic standpoint. 



There is another asjject of the milker which deserves careful review. He 

 should be a sound man, free from any infectious disease, because it is an easy 

 matter for a milker to transmit the germs from himself to the milk by means 

 of his hands or his clothes or in various ways. Imagine a man suffering in the 

 last stages of consumption handling the milk for sound individuals or that 

 which is to be used for babes! Do what he will, he cannot free himself from 



