EXPERIMENT STATION BULLETINS. 263 



so on with the production of each grade of milk until all are embodied in the 

 best grade. 



The milk producer should therefore agree, depending upon what grade of 

 milk he wishes to produce: 



1. To provide and compensate a competent man to conduct the tuberculin test. 



2. To apply the tuberculin test whenever ordered by the inspector or when- 

 ever in his judgment it is thought desirable. 



3. To place in the hands of the inspector a copy of the records of temperatures 

 and reactions. 



4. To isolate any animal responding to the tuberculin test. 



5. To pay any expense incurred by the test, breakage of thermometer, et 

 cetera, which may not be herein mentioned, other than the duties and offices con- 

 tributed by the milk inspector himself. 



6. To sell no milk from any cow which reacts to the tuberculin test. 



7. To remove any cow from the sound herd which, in the judgment of the 

 milk inspector, may be regarded as unsound in any respect. 



8. To sell no milk from any cow which may be pronounced unsound. 



9. To furnish no milk to any one within the boundaries of town or city if 

 any contagious disease is established in the family of the milk producer, unless 

 circumstances will warrant permission from the milk inspector. 



10. To keep the stable clean in the opinion of the milk inspector. 



11. To properly ventilate the stable and dairy room. 



12. To properly drain the stable. 



13. To bed with clean straw or anything equally acceptable to milk inspector. 



14. To provide pure water for the cows. 



15. To provide sufficient and suitable food for the cows and nothing which 

 will injure the milk. 



16. To groom the cows thoroughly. 



17. To have sufficient room about the cows or sufficiently large stalls. 



18. To give the cows sufficient exercise. 



19. To clip the hair from udder as often as it may be necessary. 



20. Sponge the udder off with tepid water and take up any surplus mois- 

 ture before milking. 



21. To insist that each milker wash his hands carefully before milking. 



22. To wear clean and sterile clothes while milking. 



23. To provide a milking room, if required. 



24. To have all pails, cans and utensils perfectly cleaned with warm water, 

 sal soda, lime water, and boiling water as directed by milk inspector. 



25. If milking is done in stable, to remove immediately after milking each 

 cow's milk to aerator and cooler. 



26. To cool the milk down at once to 40 degrees Fahrenheit, or below by passing 

 over cooler. 



27. To maintain milk in cans at temperature of 40 degrees Fahrenheit, or 

 below until delivered. 



28. To use milk pails, milk cans and other milk utensils for milk only, 



29. To provide 40 pounds of ice for every 100 pounds of milk produced. 



30. To use no milk from a calving cow till twelve days after calving. 



31. To use no preservatives, dilutents, or adulterants in the milk. 



32. To maintain a specific gravity of at least 1.029 in milk. 



33. To maintain at least 3.5 per cent butter fat in milk. 



34. To maintain at least 12i/4 per cent total solid. 



35. To maintain a bacteriological cleanliness satisfactory to inspector. 



36. To furnish a list of patrons to the milk inspector and correct it weekly. 



37. To contract with the milk inspector, who will represent the municipality, 

 to produce a certain quality of milk specified in agreement. 



38. To carry out any suggestions of the milk inspector that are considered 

 necesary for the health of those consuming the milk and for the good of the 

 milk. 



39. To keep the milk inspector informed or any irregularities in the herd or 

 dairy. 



40. To unite with the milk inspector in seeking improvement so far as it is 

 feasible. 



41. To sell no milk other than that coming from the milk producer's cows 

 without the consent and approval of the milk inspector. 



