DAIRY PROBLEMS. 167 
since the persons employed in the dairy are more likely to be a 
source of danger than anything else. No one should be allowed to 
handle'any milk, to wash the milk cans, or to have anything whatsoever 
to do with the milking utensils if he is suffering from or recovering 
from any contagious disease. Nor, indeed, should any farm furnish 
milk to the public if there is a case of typhoid, scarlet fever, or 
diphtheria among its employees, unless a health inspector pro- 
nounces the sanitary conditions satisfactory. 
The Milking-room. It is quite customary to milk cows in the 
ordinary cow stalls. Some of the better dairies have adopted the 
plan of having a separate milking-room, and find beneficial results in 
the character of the milk. It is certainly preferable to using the 
ordinary cow barn as a milking-room. 
The Milk-vessels. Perhaps the most important factor for 
reducing bacterial contamination is the proper cleaning of all milk- 
vessels. This refers to milk pails, strainers, coolers, separators, 
milk cans, glass bottles, etc., used in the dairy. The cleaning 
of such utensils is no easy task, and after the most thorough 
washing and scrubbing many bacteria will still be left in the 
cracks and clinging to the milk-vessels, ready to feed and multiply 
in the next lot of milk. All milk-vessels should be of metal, and 
if the coating of tin is worn off they should be discarded, for they 
cannot be kept clean. They should not be allowed to dry before 
washing, for dried milk is difficult to remove. They should first be 
soaked in warm water to loosen the milk; then washed thoroughly 
in hot water, containing, preferably, soap or sal-soda, and thor- 
oughly scrubbed; after this they should receive a second rinsing in 
hot water. Such a cleaning is not, however, sufficient to sterilize 
them. Hence, no creamery should depend upon the farmer to wash 
milk cans. Where a supply of steam is to be had a sterilization 
should follow the washing. Washing with hot water is better than 
with cold, washing with sal-soda is better than simple washing, but 
sterilizing is best of all. Each dairyman should adopt as thorough a 
cleaning as parcticable. 
The Milking. Moistening the udder with a damp cloth or 
sponge just before milking prevents the fall of much of the dirt into 
