790 



Milk should never be kept after it has been drawn from th( 

 cow, in the cow-shed or milking yard, or in rooms not properly 

 constructed, or in badly ventilated dwelling-houses ; or in places 

 opening off the dwelling-rooms. The sources of infection are from 

 germs or bacteria, but in addition to these many extraneous 

 substances are found in milk for which there is no excuse, 

 such as manure particles, fungoid growths, cow hair, human hair, 

 particles of skin (cattle and human), insects, threads of various 

 kinds, earthy matter, etc. These are often the result of improper 

 straining, not cleaning the cattle, or washing their udders or teats 

 when they are dirty before milking. All this want of care, atten- 



Fig. 2. Apparatus for wei^hinjj milk immediately after milking. 



tion, and cleanliness is not only injurious to the consumer, but tells 

 heavily against the suppliers, as milk in a condition like this will 

 not keep half the time that it would if it were properly looked 

 after. Neither will the butter or cheese have as good a flavor or 

 bring nearly as good a price ; so that, outside all reasons of health, 

 the pocket alone should make people more careful in all things 

 pertaining to dairy matters. 



When the milk is just fresh from the cow, it has a considerable 

 amount of animal flavor in it, and if kept without being thoroughly 

 exposed to the air, this flavour remains, and its presence deteriorates 

 the quality of the butter and cheese made from it, while the milk 



