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STATE BOARD OF AGRICULTURE. 



requires more time, as it must be followed by careful wiping to prevent dripping. 

 Cows should not be bedded, fed, or carded, just before milkinj?, as any one of 

 these acts creates dust which will certainly find its way into the milk. If pure 

 milk is sought, it is desirable to reject the first streams of milk from each teat, 

 as these contain thousands of bacteria. The reason for this rich development of 

 germs is found in the favorable conditions provided by the milk in the milk- 

 cistern of the udder, and also by the possible access of the germs through the 

 milk-duct. 



VI. THE MILKEB. 



Clothes which have been worn in the fields during the day are not suitable 

 for milking purposes. Every milker should be provided with a clean, white 



milking suit, like that illustrated in Figure VII. Such clothes can be bought 

 ready-made for less than a dollar; and, if frequently washed, will aid in securing 

 clean milk. Milkers should also wa.sh and dry their hands before milking, and, 

 above all. should keep them dry during milking. To wet the hands with the milk 

 is a filthy practice. 



VII. THE CARE or THE MILK AFTER IT IS DRAWX. 



Immediately after milking, the milk should be removed from the barn to a 

 clean, pure atmosphere, where it is aerated and cooled by running it over a 

 combined aJ-rator and cooler of the type shown in Figures VIII and IX. If it is 

 possible to ai'rate the milk while warm, should ai'ration be desired, better results 

 will be olitained than where aeration and cooling are attempted in the same 

 process and at the same time. The barrel shown in Figure VIII is filled with 

 cold water, which circulates between the two tinned surfaces of the cooler, over 



