144 SUCCESSFUL FARMING 



water passes on the inside of the tubes and the milk passes over them. 

 By having a supply of cold water passing through the tubes, the milk 

 can be cooled to within two or three degrees of the temperature of the 

 water. Unless the cooler is placed in a room free from dust, the milk 

 may become contaminated. Coolers with a hood or covering are preferred. 

 Those having few joints so that they may easily be cleaned are also pref- 

 erable. When it is not necessary to cool the milk immediately for ship- 

 ment, or otherwise, it may be cooled by placing the can in a tank of cold 

 water. Unless the water supply is plentiful and the water cold, it is desir- 

 able to have ice. 



Suggestions for Improvement. A list of suggestions and instructions 

 of good methods and practices placed in a conspicuous place in the barn 

 does much to improve the quality of the milk. A list of twenty-one 

 suggestions, composed by Webster, gives the essential points to be fol- 

 lowed in the production of clean milk. These suggestions are as follows: 



"I. Cows. 



"1. Have the herd examined frequently by a skilled veterinarian. 

 Remove all animals suspected of not being in good health. Never add an 

 animal to the herd unless it is known to be free from disease. 



"2. Never allow a cow to be abused, excited by loud talking or other 

 disturbances. Do not unduly expose her to cold and storm. 



"3. Clean the under part of the body of the cow daily. Hair in 

 the region of the udder should be kept short. Wipe the udder and sur- 

 rounding parts with a clean, damp cloth before milking. 



"4. Do not allow any strong-flavored foods such as cabbage, turnips, 

 garlic, etc., to be eaten except directly after milking. 



"5. Salt should always be accessible. 



" 6. Radical changes of food should be made gradually. 



"7. Have plenty of pure, fresh water in abundance, easy of access 

 and not too cold. 



"II. STABLES. 



"8. Dairy animals should be kept in a stable where no other animals 

 are housed, and preferably one without a cellar or storage loft. Stables 

 should be light four feet of glass per cow and dry, with at least 500 cubic 

 feet of air for each animal. The stable should have air inlets and outlets 

 so arranged as to give good ventilation without drafts over the cows. It 

 should have as few flies as possible. 



"9. Floors, walls and ceilings should be tight and the walls and ceiling 

 should be kept free from dust and cobwebs and whitewashed twice a year. 

 There should be as few dust-catching ledges and projections as possible. 



"10. Allow no musty or dirty litter or strong-smelling material in 

 the stable. Store the manure under cover at least forty feet from the 

 stable and in a dark place. Use land-plaster in the gutter and on the floor. 



