FTHE 



COLLEGE OF 



CHAPTER VI. 

 SELLING HILK. 



DIRECT SALES. 



I have said before that when a farmer peddles his own milk, all 

 there is needed is cleanliness and cooling. I shall shortly outline 

 what I mean by cleanliness, a word which is subject to nearly an 

 many definitions as there are dairy farms. 



We will presuppose a herd of healthy cows and a stock of sound 

 and clean fodder. Musty hay and half decayed ensilage is not clean 

 fodder. 



The stable must have plenty of light, and should be thoroughly 

 cleaned and whitewashed, if not twice, at least once a year (in the 

 fall). Land plaster should be used to absorb the urine, thus prevent- 

 ing smell. The cost is nothing, as there is full value in it as a 

 manure. 



The daily cleaning of the stable and all handling of fodder as 

 well as the carding of the cows should not be done within at least 

 half an hour (one hour is better) of milking time. This precaution 

 is taken to let the dust get a chance to settle and not float in the air, 

 carrying thousands of bacteria with it as it settles on the surface of 

 the milk or is washed down by it as it goes foaming into the bucket. 



Before starting milking, just dampen the side of the cow and the 

 udder with a wet cloth, this will make any dust, left in the hairs, 

 adhere and not drop in the bucket during the milking. 



The pails and cans used should have been cleaned carefully. 

 Rinse them first with cold or lukewarm water; never use boiling or 

 even scalding hot water until all the milk has been rinsed off. Then 

 use soda orFairbank's "gold dust" (not soap) and hot water brushing 

 the corners carefully. Then rinse again, and finally if you have a 

 large open boiler immerge it in boiling water for five or ten minutes. 

 Should you have no open boiler large enough, rinse the pails with 

 boiling wator, not water 160 or 180 or 200, but water 212 Fahr. 



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