CONTROL OF FOODS 



225 



Perfect Allow 



METHODS Continued 



43 WALLS AND LEDGES are free from 



<liit. dust, manure, or cobwebs 



4 I FLOORS AND PREMISES an- free from 



dirt, rubbish or decayed animal or vegetable 

 matter 2 



4:> COW BEDS are clean, dry, and no horse 



manure used thereon 2 



40 Manure is removed to field daily 4. 



to at least 100 feet from barn 2, stored less 

 than ion feet or where cows can get at it 0. . 4 



47 Liquid Matter is allowed to saturate 



Around under or around cow-barn 2 



48 Milking-stools are clean 1 



40 Cow-yard is clean and free from 



manure 2 



50 COWS have been tuberculin tested and 



all tuberculous cows removed 7 



51 Cows are all in uood flesh and condi- 



tion at time of inspection 2 



52 Cows are all free from clinging ma- 



nure and dirt. ( Xo dirty) 4 



f>.> LONG HAIRS are kept short on belly, 



llanks. udder, and tail 1 



54 UDDER AND TEATS of cow are 



thoroughly brushed and wiped with a clean 

 damp cloth before milking 3 



.">:> ALL FEED is of cn>d quality and distil- 

 lery waste or any substance in a state of 

 putrefaction is fed 2 



50 MILKING is done with dry hands 2 



57 FORE MILK or first few streams from each teat 



is di -carded 2 



58 Clothing of milkers is clean 1 



.">!) Facilities for washing hands of milkers are. . . . 



provided in cow-barn ot milk-house 2 



00 Milk is strained at and in 



clean atmosphere 1 



01 Milk is cooled within two hours after 



milking to 50 degrees F. 3, to 55 degrees F. 2, 



to GO degrees F. 1 3 



62 Ice is used for cooling milk 1 



03 MILK-HOUSE is free from dirt, rub- 



