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cows are groomed. The milkers are required to clean 

 their hands and put on white milking suits. I have one 

 man to clean the udders of the cows just in advance of milk- 

 ing, using a sponge and warm water for this purpose. I -form- 

 erly required each milker to clean the udders of the cows that 

 he was to milk before he commenced to milk, but learned ill ' 

 manipulation of the udder stimulated the secretion of milk 

 and, if the milking did not immediately follow, that the re- 

 sults were unsatisfactory. We must work with nature to 

 secure the best results. I secure better results from the 

 cows when the milking follows closely after the cleans- 

 ing of the udders. Each milk pail is furnished with a 

 closely fitting strainer cover, into which is fastened a 

 layer of absorbent cotton, so that all the milk passes through 

 this cotton before entering the milk pail. The milk is poured 

 out through a covered spout so the strainer is not removed 

 from the pail until through milking, when it is destroyed and 

 a new one is prepared for each milking. The milk pails, 

 strainers, cans and all utensils used about, also the bottles 

 in which the milk is shipped to the consumer, are thoroughly 

 cleansed and then sterilized by live steam in a sealed room, 

 the temperature of which is held at 212 Fah., for thirty min- 

 utes. The first milk from each teat is rejected as experience 

 has shown that germs which sour the milk invade these pas- 

 sages and cannot be gotten rid of by the washing process." 



5. The feed should be sound, varied and fairly balanced. 

 The water should be absolutely pure and not ice cold. 



6. The milk should also be treated on a similar plan as 

 obtaining on Mr. Gurler's farm, where both ice and refriger- 

 ator machine is available, the latter not being indispensable if 

 only a large enough tank of ice water is prepared in time. 



"As soon as the milk is obtained it is run through a 

 centrifugal machine, such as has been in use for some years 

 in creameries, as a means of rapidly and economically sep- 

 arating the cream from the milk. I employ it for the pur- 

 pose of holding the milk at a constant per cent of fat and at 

 the same time separating from the milk any dirt or other 

 solid matter which may have gotten into the milk in spite 

 of the precautions previously used. Although in this opera- 

 tion the cream and milk are separated from each other, they 

 are again mixed when they come from the separator and 



