l8o CONTROL OF THE MILK-SUPPLY. 
General cleanliness in the dairy. 2. The condition of the cows. 
3. The source of the dairy water. 4. The condition of the barn. 
5. The method of disposing of the manure. 6. The method of 
milking. 7. The condition of the milkers. 8. The treatment of 
the milk after milking. 9. The method of washing and sterilizing 
all dairy utensils. 10. The bottling of the milk. u. The method 
and care of transportation. The farmer should be prepared to 
meet the inspector upon all these points. 
While it is expensive to produce sanitary milk, and while the 
same is true, though to a less extent, of the production of certified 
milk, it is possible greatly to improve the character of the milk 
without any material increase in expense. The purpose of dairy 
inspectors is to show how the milk may be improved; and the dairy- 
man should remember that by the use of such simple precautions 
as cleaning the cow, moistening the udder before milking, using 
a covered milking pail, and more thoroughly sterilized milk- vessels, 
the character of the milk will be greatly improved. It is gratifying 
to know that there has been a decided improvement in the quality 
of milk furnished our cities in recent years. 
