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est care in cooling and pasteurizing afterward can only 

 partly undo or remedy. To prevent this I would "milk in the 

 parlor." Not in the farmer's wife's parlor with carpet and 

 curtains for dust and bacteria to stick to. But close to the 

 stable I would have a small, separate room in which to milk, 

 a trifle larger than a good-sized stall for each cow to be milked 

 at one time. Before all, this room should be clean; floor, 

 walls and ceiling washed and whitewashed every little while. 

 I would have it conveniently arranged, comfortably heated in 

 winter, a door at one end where the cow enters and another at 

 the other end through which she passes out. A walk with 

 guide-railing should lead to and from the milking room. After 

 a few days the cows would know the way and, as soon as re- 

 leased, would walk into the milking room, and, after milking, 

 out again to find their stalls in the stable. Immediately after 

 milking each cow the milk should be poured through a fun- 

 nel on the wall of the milking room whence it would run out- 

 side over an aerator and cooler (with ice) into the milk can. 

 Or, preferably, 1 would build the milking room on the second 

 story or sufficiently elevated so as to milk into a funnel whence 

 the milk would run directly over the aerator and cooler into 

 the can on the wagon outside or in a driveway next to the 

 stable. 



In this way the utmost cleanliness and absence of^ unde- 

 sirable bacteria can be secured. The cow can be brushed 

 before milking and her sides and bag wiped with a damp 

 cloth so that she will carry no flying dust into the milking 

 room. Provided there are more than one man to do the chores 

 the milker does not need to leave the milking room and can 

 keep himself absolutely clean, the room being furnished with 

 soap and water. 



Of course I anticipate objections to this plan; there al- 

 ways are to any innovation. In the first place it will be ob- 

 jected that it would cost too much to provide a separate milk- 

 ing room. Many new stables, however, are being built with 

 a view of securing good sanitary conditions, and the additional 

 expense of a separate milking room can easily be saved by 

 making the rest of the stable less elaborate. For, when the 

 cows are milked in their stalls, the whole stable must be 

 much cleaner than where the milking is done in a separate 

 room. Not that I would reduce the efforts for cleanliness 



