90 Agricultural Bacteriology. 



stored in the milk room. The milk room must be free 

 from odor. 



Milk should be strained through a piece of clean linen 

 or cotton, then it should be rapidly cooled to 50 F. 

 within two hours after milking and kept below that tem- 

 perature until delivery. The evening milk must not be 

 mixed with the morning milk and old milk must not be 

 mixed with the fresh. The cans must be tightly closed 

 when kept in the cooler and sealed when hauled to the 

 milk platform. During this transportation they must 

 bo covered and protected from the heat. This is best ac- 

 complished by carrying in a covered spring wagon. Cans 

 should never be delivered too early to the milk platform. 

 They should be covered with a damp cloth in the warm, 

 weather while standing there. 



Water supply. The water supply on the farm must 

 be ample and free from any danger of pollution with ani- 

 mal matter or refuse. Water used for the washing of 

 cans and utensils must be free from all nitrites and not 

 contain more than nine thousandths of one part of free- 

 ammonia and nine thousandths of one part of albuminoid 

 ammonia in one hundred thousand parts. It must not 

 contain more than one thousand bacteria per cubic cen- 

 timeter and be free from pathogenic bacteria, including 

 colon bacilli. Water from sloughs, ponds, ditches or 

 other sources subject to contamination must never be 

 used for the washing of cans or utensils. When typhoid 

 fever occurs the use of the water on the farm must be 

 discontinued for the washing of cans and utensils until 

 it has been passed upon by the Director of the Labora- 

 tory of the Department of Health. 



Sanitary standard for milk. All milk sold, offered' 

 for sale, kept with the intention of selling, or sent to the 



