240 DAIRYING. 



24. The milker should wear a clean outer garment, used 

 only when milking, and kept in a clean place at other 

 times. 



25. Brush the udder and surrounding parts just before 

 milking, and wipe them with a clean, damp cloth or sponge. 



26. Milk quietly, quickly, cleanly, and thoroughly. Cows 

 do not like unnecessary noise or delay. Commence milking 

 at exactly the same hour every morning and evening, and 

 milk the cows in the same order. 



27. Throw away (but not on the floor, better in the gut- 

 ter) the first few streams from each teat ; this milk is very 

 watery and of little value, but it may injure the rest. 



28. If in any milking a part of the milk is bloody, 

 stringy or unnatural in appearance, the whole mess should 

 be rejected. 



29. Milk with dry hands; never allow the hands to come 

 in contact with the milk. 



30. Do not allow dogs, cats, or loafers to be around at 

 milking-time. 



31. If any accident occurs by which a pail full or partly 

 full of milk becomes dirty, do not try to remedy this by 

 straining, but reject all this milk and rinse the pail. 



32. Weigh and record the milk given by each cow, and 

 take a sample morning and night, at least once a week, for 

 testing by the fat test. 



Care of Milk. — 33. Remove the milk of every cow at once 

 from the stable to a clean, dry room, where the air is pure 

 and sweet. Do not allow cans to remain in stables while 

 they are being filled. 



34. Strain the milk through a metal gauze and a flannel 

 cloth or layer of cotton as soon as it is drawn. 



35. Aerate and cool the milk as soon as strained. If an 

 apparatus for airing and cooling at the same time is not at 

 hand, the milk should be aired first. This must be done in 

 pure air, and it should then be cooled to 45 degrees if the 

 milk is for shipment, or to 60 degrees if for home use or 

 delivery to a factory. 



36. Never close a can containing warm milk which has 

 not been aerated. 



