34 Agricultural Bacteriology. 



time. This condition is to be obtained by not feeding 

 hay or other rough, dry fodder shortly before milking, 

 by not carrying on any dust-producing operations as 

 bedding, sweeping, etc., just before milking. The ceil- 

 ings of the stable should be tight so that dust and dirt 

 can not fall from the floor above and the walls and ceil- 

 ings should be free from cobwebs. 



The stable should be of such construction as to be 

 easily kept clean. Abundant light should be provided, 

 because the same is beneficial to the cattle and renders 

 evident dirty conditions. Abundant ventilation means 

 less dust in the barn air and hence fewer bacteria to 

 fall into the milk. 



Contamination from the milker. The milker is to be 

 looked upon as an important factor in milk contamina- 

 tion. His habits with reference to personal cleanliness 

 mirron themselves in the amount of dirt he will get 

 into the milk drawn by him. The hands of the milker 

 should be 'clean, for some milk is certain to come in con- 

 tact with them on its way to the pail. The suit which 

 is worn during milking should be kept for that purpose 

 alone and should be washed at frequent intervals. 



The milking should always be done with dry hands 

 using the whole hand and stripping with the fingers 

 avoided as far as possible. Vaseline can be used on the 

 hands or on the teats of the cow if desired. 



Influence of food on contamination of milk. It is be- 

 lieved by many that the bacteria in the feed or water 

 consumed by the cow pass directly into the milk by 

 way of the udder. From what has been said it is evi- 

 dent that such can not be the case. The feed may in- 

 fluence the kind of germs in the milk by influencing 



