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THE BUSINESS OF DAIRYING 



contamination of the milk during milking as far as 

 possible. 



Cooling and storing. The best plan is to remove 

 the milk from the barn after milking each cow, 

 strain, and run over a cooler, immediately reducing 

 the temperature to at least 50 It is just as impor- 



A MILK HOUSE FOR THE SMALL FARMER 



tant, also, that the milk be stored at a low tempera- 

 ture. Ice is the best protection during transporta- 

 tion, but the milk should at least be protected with 

 a wet blanket in summer and a dry one in winter. 



The dairy score card. The score card presented 

 herewith is used by the Dairy Division, United 

 States Department of Agriculture, for rating dairy 

 farms. It points out ideal conditions and shows 

 mathematically the proper weight to be given to 

 each division of dairy work. Any dairyman can 



