58 SOURCE OF BACTERIA IN MILK. 



Milk Vessels. The disinfection of the milk vessels has 

 already been referred to and we need only repeat that the 

 best method of disinfection is by live steam, which should 

 be resorted to if possible. 



The Barn. The disinfection of the barn is a matter of 

 considerable difficulty on account of the roughness of the 

 lumber of which the stables are usually made. The first 

 thing to be done is to remove all dirt from the surfaces of 

 the stable, and this must be done thoroughly, or a disinfec- 

 tion of the premises is impossible. Water should be used 

 freely to moisten up the dry filth and facilitate its removal, 

 and, by scraping and washing and brushing, every bit of 

 accumulated filth must be removed. After such cleaning 

 the whole interior surface of the stable should be washed 

 with some disinfectant. Probably the best solution is cor- 

 rosive sublimate dissolved in .water one part to a thousand 

 (one ounce of the sublimate to eight gallons of water). 

 This may be applied to the inner surface of the barn, either 

 by washing with a broom, or better, by spraying, if a proper 

 spraying apparatus can be obtained. It must be remem- 

 bered, however, that an ordinary spraying apparatus made 

 of metal cannot be used, inasmuch as the corrosive sublimate 

 corrodes metals badly. The farmer must, therefore, usually 

 apply the material with a broom. After having thoroughly 

 covered all of the surfaces of the stable with the disinfectant, 

 the whole should be again washed in water so as to rinse 

 away the disinfectant, which is itself an intense poison. 

 After this, a whitewashing of the walls is very desirable to 

 complete the process. Instead of corrosive sublimate a solu- 

 tion of chloride of lime (one pound to six gallons of water) 

 may be used for washing the floors and walls. This has the 

 advantage of not being so poisonous as the corrosive sub- 

 limate. 



The Dairy. In disinfecting the dairy essentially the same 

 methods should be used. The dairy, however, being ordin- 



