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Tuberculosis is not the only disease that would disqualify 

 a cow for the dairy. Animals having anthrax, Texas fever, 

 malignant catarrh, contagious pleuro-pneumonia, cow-pox, 

 infectious mastitis, foot-and-mouth disease, pneumonia, peii- 

 tonitis, enteritis, gastritis, acute indigestion, actinomycosis, 

 should not remain in the dairy while diseased, but may be 

 returned in case of complete recovery. In other words, when 

 cows have any disease with systemic fever, or if there is any 

 danger of toxic products being thrown out of the system with 

 the milk, such animals should be removed from the daiiy 

 until they completely recover. Itllammation of one or more 

 quarters of the udder (mammitis or garget) will usually be 

 accompanied by curdled milk and sometimes by pus and 

 broken down tissue elements; in such cases the milk should 

 not be used until the parts affected become healthy. 



It may be well to state here that in any disease which 

 decreases the flow of milk it is a good plan to have the cow 

 milked three or more times a day, in order to stimulate the 

 secretion of milk and remove the morbid products from the 

 udder; but the milk should not be used as human food. 



The Kind and the Condition of the Feed used at a dairy 

 should be carefully and frequently investigated. Distilleiy 

 swill, old brewery grains, rotten or decayed grain of any 

 kind, moldy hay, rotten potatoes or turnips, spoiled silage, or 

 any kind of partially decayed feed, should be excluded from 

 the dairy. Fresh brewery grains should be fed sparingly. 

 As a rule good turnips should be avoided because a very 

 small amount is liable to contaminate the milk. Loud smell- 

 ing, fermenting silage should not be in the stalls at time of 

 milking, because the milk is liable to absorb the bad odor and 

 the bacteria in the silage are liable to infect the milk. Bitter 

 weeds and wild onions should be removed from pastures, if 

 possible, since they transmit a bitter or onion taste and cdor 

 to the milk. Col. J. M. Falkner, of Montgomery, Ala., claims 

 that he can remove all of the bitter taste and the onion odor 

 by aerating the milk or cream with compressed air. Since 

 the bitter principle of most weeds that affect milk is volatile 

 it seems possible that compressed air aeration will remove 



