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in the stable itself. But the milking room may be quite smalf, 

 and in most barns a convenient corner can easily be found to 

 partition off for the purpose, or a small, plain room can be 

 built as an addition at a moderate expense. 



Next it will be objected that it will take too much time 

 to release the cows, lead them to the milking room and back 

 again to their stalls. If everything is conveniently arranged 

 it will take but little more time than milking in the old way. 



Take as an example a herd of ten cows attended by the 

 farmer and his grown boy. Their present order of business is 

 this : First they will clean the floor under the cows, rake out 

 the droppings and shake up the bedding; next they will curry 

 and brush the cows and wipe their flanks and udders with a 

 damp cloth. Then they will start the milking. After milk- 

 ing each cow, the milk is carried out of the barn and poured 

 over the aerator. Now consider the new way: The farmer 

 lirst looks to his milking room that it is perfectly fresh and 

 clean, fills the cooler with ice and adjusts the conductors to 

 carry the milk from the funnel over the aerator and cooler. 

 In the meantime the boy has been busy in the stable cleaning 

 and brushing. He has groomed and released the first cow 

 which is now waiting outside the door to the milking room 

 ready to be admitted. After bein^ milked she passes out and 

 the next one which has now been cleaned and is waiting out- 

 side, enters. The first cow finds her stall and fastens herself 

 or is fastened by the boy. A week's training will be ample 

 to teach the cows this routine, and the whole proceeding will 

 work smoothly, hardly taking any more time whatever than 

 the old way. I do not speak of the old way w r here nothing 

 whatever is done for cleanliness, but I take it for granted that 

 efforts are made to produce healthful and clean milk, and, if 

 such is the case, I claim that the work can be done in the 

 same or but little additional time with a separate milking 

 room, the only difference being that while formerly both 

 hands first did the cleaning and grooming and afterwards the 

 milking, now one attends to the cleaning, releasing and fast- 

 ening of the cows w r hile the other milks. 



But even if it does take more time and expense, it has 



got to be done all the same. Health authorities ar clamoring 



for better sanitation, and consumers are willing to pay for it. 



Besides, there is plenty of room for improvements in the city 



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