CHAPTER VIII. 

 CARING FOR MILK ON THE FARM. 



THE cows should be healthy and clean. Colostrum 

 (Beistings) should not be sent to the factory. The 

 stable and pasture should be clean, dry, and free from 

 bad odors and bad-smelling weeds. The food should 

 be clean, pure, sweet, and wholesome. Cows giving 

 milk should not be allowed to eat brewers' grains, 

 distillery slops, turnips or tops, rape, mouldy meal, 

 spoiled hay or spoiled silage, cleanings from the 

 horse-stable, or anything which would tend to taint 

 the milk. 



Either rock or common salt should be accessible to 

 the cows at all times. Plenty of pure water ought 

 to be within easy reach of milking cows. Foul, stag- 

 nant, or very cold water are injurious. 



Cows should be milked with clean, dry hands, after 

 wiping the teats and udder with a damp cloth. The 

 milk should be strained at once after milking through 

 a fine wire strainer, and also through two or three 

 thicknesses of cheese cotton. The strainer needs 

 special care in keeping it clean. The pails and can 

 must also be clean. The milk should be removed from 

 the stable or milking yard as soon as possible after 

 milking. It should be cooled at once to a temperature 



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