17G STATIO r.OAIlD (;F Ar.IJK'rLTUU::. 



to catch fish with a net whose meshes are larj?e enough to allow a who's s^hior 

 of fish to pass through at once, or even intercept them hy filling the stream v.-ith 

 brush?" This is what, is attempted with strainers of copper, cloth or cotton 

 wool. What dirt is soluble will pass through, and*it is true that what Is in- 

 soluble will rcninin upon the filler, usually. Yet all the dirt which may ])e 

 found upon a hair that has been arrested bj' the filter, has been washed off 

 and through by the impinging streams. In other words, dirt which is in- 

 soluble or particles of hair, straw, hay, etc., which will not pass through the 

 sieve or strainer are thoroughly v/ashed upon the sieve by the impinging stream 

 of mill;, and the result is that all the dirt goes into the milk and these sub- 

 stances are left clean upon the sieve. 



Conn, in his exhaustive work upon straining has shown by actual count that 

 the number of germs in milk strained or unstrained is practically the same. 

 It is fair to consider that straining removes what is visible to the eye, and 

 one feels some satisfaction in not having particles of dirt, straw, and things 

 of this nature passing down his throat while drinking milk. He does not think 

 further and consider whether the objectionable features are in the milk or not_ 



XI. S.\.MT.VTIOX OF TIIIO STABLE AMI nAIUY. 



This old subject nicy not be so v/ell defined as many newer ones, yet it can- 

 not be passed over without giving it due consideration. It is important be- 

 cause several factors are involved, whirh. although not immediately perceptible, 

 have a marked bearing upon some dairy pi'actices. 



Light should be admitted to the stable in abundance because it causes physi- 

 ological vigor of the animals, checks fermentation and induces cleanly hpbits. 

 This action of light is likewise useful in the dairy, for direct sunlight u"oti 

 dairy utensils and the dairy room is as good as the best disinfectmts. 



Ventilation is necessary for perfect respiration of the animal, for the ex- 

 change of the gas laden a(!mosphere of the stable with the pure air from with- 

 out, that the animal may profit thereby and that absorption of obnoxious g^.'ses 

 by milk may be eliminated. 



Drainage is e.ssential to reduce the amount of fermentation to the minim'iTn, 

 as well as to enable cleanliness and health to be maintained, for it is Tn the 

 accumulated filth of the stable that fermentation is possible, consequently un- 

 savory odors, gases and unsightly conditions. 



OUTLINE KOR MK.K MAXAGEMEXT. 



1. The cow should be sound, — no disease should exist in iho animal. 



2. The feed should be good and free from aromatic substances. If t'lese 

 aromatic foods are used they should be employed according to those methods 

 which will not cause odors or flavors to appear ia the milk. 



n. The cow should be groomed and hair about the udder preferably clip::ed. 

 4. The udder should be moistened during milking. 

 ' 5. The milker should be a neat tidy person. 



6. The milker should be free from disease and should not come in contact 

 with any communicable disease. 



7. The milker's hands and clothes should be clean while milking. 



8. The pail should be sterilized. 



9. The stall should be such as to reduce the amount of disturbance of d'.ist 

 and dirt. 



10. There should be good light, good ventilation and good drainage in the 

 stable. 



11. The stable should always be kept clean. 



12. Feeding and bedding, unless moist, should be done after milking. 



13. A dustless milking room is desirable. 



14. Milk should not stand in the stable. 



15. If milk is ai-rated, it should be done before cooling and in pine air. 

 IG. The sooner the milk is cooled after milkiriir. the better. 



17. Keep the mi'k as cold as possible when once cooled. 

 Laboratory of Bacteriolosry and Hygiene. 

 August 8. 1904. 



