INSPECTION SCORES 469 



Stable air. Free from floating dust and odors. Tight partition or floor 

 between the space occupied by cows and that used for storage of feed or 

 other purpose. 



III. Construction oj utensils. Non-absorbent material and every part acces- 



sible to the brush, and, except inside of tubes, visible when being cleaned. 

 Cleaning.. Thorough cleaning with brush and hot water, and rinsing. 



No laundry soap. Thorough sterilization. 

 Water. From a source known to be pure ; protected from contamination 



from seepage, or surface drainage. 

 Care of utensils. Such as to avoid contamination by dust as well as 



coarser dirt. 

 Small-top pail. With opening not over seven inches in diameter, and at 



least one-third of this opening protected by hood. 



IV. Employees. Free from contagious disease and not dwelling in nor fre- 



quenting any place where contagious disease exists. 

 Milking suits. Freshly laundered and clean ; ample to protect from dust 



and dirt from the milker's person or clothing. 

 Milker's hands. Hands and teats dry when milking. Hands thoroughly 



cleaned before milking each cow. 

 Milking quietly. So as to avoid dislodging dirt from cow's hair. At 



least four streams of foremilk from each teat to be discarded into a 



separate vessel. 



V. Cooling. Cooled within fifteen minutes of milking, to temperature below 

 45 F. 



Handling. In a room used exclusively for handling milk, and free from 

 dust, dirt, and odors ; and the milk after being cooled, always at a tem- 

 perature below 45. 



Protection during transportation. Protected from dirt by tightly closed 

 receptacles, temperature always below 45 F. ; not delayed in transit, 

 reaching market within twenty-six hours after milking. 



Milk inspection of farm dairies (Pearson) 



Dairyman Date 



P. O Location 



No. of Cows milking . . In herd . . ' Qts. Milk . . Cans or Bottles . . 



Milk sold to License No 



Report by At milking time ? . . . . Hour . . . 



I. Health of the herd and its protection. 



Do all cows appear healthy ? 



Are udders sound and free from signs of disease ? 



Are cows tuberculin tested ? 



Date of last test By whom 



Number of cows added to herd since last test 



Is the stable well built to protect from the weather ? 



Are cows brought in during bad storms ? 



How many hours are the cows out daily ? 



Width of stall Length 



Is the stall comfortable ? How are the cows tied ? . . . 



Kind and quality of bedding 



Where are the cows kept when sick and at calving time ? 



Comfort of place ..... 



Is the stable well located ? 



Number and size of windows .... Distribution of light .... 

 Size of the stable, length .... width .... height .... 

 No. of stalls How ventilated ? . . . 



