220 AGRICULTURAL BACTERIOLOGY 



should be provided for the use of milkers before and during 

 milking. In the summer months the milk-house should be 

 properly screened to exclude flies, 



THE MILKERS AND MILKING 



41. Any person having any communicable or infectious 

 disease, or one caring for persons having such disease, must 

 not be allowed to handle the milk or milk utensils. 



42. The hands of the milkers must be thoroughly washed 

 with soap and water, and carefully dried on a clean towel, 

 before milking. 



43. Clean overalls and jumpers should be worn during 

 the milking of the cows. They should be used for no other 

 purpose, and when not in use should be kept in a clean 

 place protected from dust. 



44. The milker's hands and the teats of the cow should 

 be kept dry during milking. The practice of moistening 

 the hands with milk is to be condemned. 



45. The milking-stools should be at all times kept clean. 

 Iron stools are recommended. 



46. The first streams from each teat should be rejected, 

 as this foremilk contains more bacteria than the rest of the 

 milk. 



47. All milk drawn from the cows fifteen days before or 

 five days after parturition should be rejected. 



48. The pails in which the milk is drawn should have as 

 small an opening at the top as can be used in milking, the 

 top opening preferably not to exceed eight inches in diame- 

 ter. This lessens the contamination by dust and dirt dur- 

 ing milking. 



49. The milking should be done rapidly and quietly, and 

 the cows should be treated kindly. 



50. Dry fodder should not be fed to the cows during or 



