142 SUCCESSFUL FARMING 



The dairy barn should be well ventilated. Experiments at the 

 Pennsylvania Experiment Station have shown that cows will do well even 

 in an open shed, providing they are kept dry and out of the wind. Since, 

 therefore, it is not necessary to have the dairy barn warm, the problem 

 of ventilation is greatly lessened. It is not difficult to get fresh air into the 

 barn, but it is difficult to get sufficient fresh air without cooling the atmos- 

 phere. The air in the barn should be changed, even if it does become cold. 

 Cows must have fresh air in order to produce their maximum of milk and 

 keep healthy. Have many and small intakes and few and large outlets. 

 The capacity of the intakes and the outlets should be equal and provide 

 about one square foot in cross section for each four or five cows. 



MILK PAILS OF BEST DESIGN. 1 



Milkers. A clean and careful milker can produce clean milk in a 

 poor barn, but an unclean milker cannot produce clean milk in any barn. 

 The milker must be clean and healthy and, above all things, should milk 

 with dry hands. The practice of wetting the hands with milk is deplorable. 

 It is unnecessary. The milker should always wash his hands before start- 

 ing to milk. The air, during the milking, should be kept free from dust 

 and odors. Manure should not be removed from the barn, nor should any 

 dusty feed be given during the milking time. Silage or other feeds that 

 have an odor should be fed at least three hours before milking, so that 

 the odor will not be taken up by the milk. 



Small-top Milk Pails. Most of the dirt that gets into the milk 

 drops from the cows during milking time. If, therefore, the opening at 

 the top of the pail is closed to one-sixth the size of an ordinary pail, only 



1 Courtesy of U. S. Dept. of Agriculture. 



