468 



MILK AND MILK PRODUCTS; DAIRY FARMS 



II. Cleanliness of the 



cows and their nyard and pasture . . . . . 20 



surroundings. [ Stable air (freedom from dust and odors) . . _30 



Total 100 



Construction of utensils and their cleaning and 



III. Construction and W J^^^y for cleaning 'and location and pro- 



tection of its source 25 



Care of utensils after cleaning 20 



Use of small-top milking pail 15 



Total 100 



IV. Health of em- Health of employees 45 



ployees and man- Clean over-all milking suits and milking with 



ner of nmking. clean, dry hands 30 



Quiet milking, attention to cleanliness of the 



udder and discarding fore milk 25 



Total 100 



f Prompt and efficient cooling 35 



v TT. n ,iii n ,.+ii Am ;iL* I Handling milk in a sanitary room and holding it 



V. Handling the milk, j at a low temperature . . 35 



[ Protection during transportation to market . 30 



Total 100 



TOTAL OF ALL SCORES . 500 



II. 



A brief description of what constitutes perfect under each heading 



Health. No evidence of chronic or infectious disease or of acute disease in 

 any member of the herd on the dairy premises. Freedom from tuber- 

 culosis proven by the tuberculin test made within one year. 



Comfort. Protection from weather extremes. Stall comfortable, at 

 least 3 feet wide for a small cow, or 3V feet for a large cow ; length of stall 

 sufficient for cow to rest easily. Sufficient bedding. Frequent outdoor 

 exercise. 



Isolation. Removal of cows to comfortable quarters outside of the dairy 

 stable, when sick or at calving time. 



Location of stable. Elevated, with healthful surroundings. 



Lighting. As light as a well-lighted living room, and with not less than 

 four square feet for light from the east, south, or west, for each cow. 



Ventilation. An adequate ventilating system of the King or other ap- 

 proved pattern, and, except when the stable is being cleaned, no marked 

 stable odor. 



Food. Clean, wholesome feeding stuffs, fed in proper quantities. 



Water. Clean, fresh water, free from possibility of contamination by 

 disease germs. 



Cows. Cleaned by thorough brushing, and where necessary by washing ; 

 no dust nor dirt on the hair (stains not considered). The udder thor- 

 oughly cleaned by brushing at least thirty minutes before milking, and 

 by washing just before milking, leaving the udder damp to cause dust to 

 adhere. 



Stable. Free from accumulation of dust and dirt, except fresh ma- 

 nure in the gutter. Apart from horses, pigs, privy, poultry-house, etc. 



Barnyard and pasture. No injurious plants, no mudhole nor pile of 

 manure or any decaying substance where cows have access. 



