38 THE RURAL EFFICIENCY GUIDE STOCK 



a more direct intake and outtake of air with the amount properly regulated, is 

 also highly recommended. 



Frequent applications of whitewash over the walls and ceiling of the stable, 

 keep stables clean and disinfected. Cobwebs and dust should not be allowed to 

 collect. Where hay is kept in a loft above the stable, there should be no cracks 

 in the floor through which dust can sift. Dust that rises at feeding time and in 

 the process of bedding cattle, should have settled before the hours of milking. 

 The stable manure should be removed frequently and doors and windows 

 screened during fly seasons. It pays to groom cows and wipe the udders with 

 a damp cloth just prior to milking; use half-covered pails in which to milk 

 and strain the milk through a strainer provided with a layer of absorbent cotton. 

 These practices render milk most free from dirt and bacteria. 



The Production and Handling of Market Milk. To further insure the 

 highest grade of market milk, the milkers should be provided with clean, white 

 suits and have facilities for washing their hands before milking each cow. Dairy- 

 men should also be particular to have men in charge of the herd and employed 

 to do the milking who are in perfect -health and who especially are free from 

 contagious and infectious diseases. The expense of producing milk with bacteria 

 reduced to a point beloyv 10,000 per cubic centimeter, the standard for certified 

 milk, necessitates dairymen receiving prices for their milk that are considerably 

 above the ordinary prices charged for market milk. 



"Milk is highly perishable and susceptible to foreign odors and flavors. Every 

 precaution must be taken to avoid contamination. All utensils used for milk 

 should be carefully washed by using washing powders, sterilized with boiling 

 water or live steam and kept where they will not come in contact with dust or 

 dirt Pails, cans and containers of all kinds should be constructed in a manner 

 to have all cracks filled with solder or the surface with which the milk comes 

 in contact perfectly smooth, to prevent the collection of dirt or stale milk that 

 is the source of contamination. 



The milk room should be separated from the stable, and be provided with 

 walls and floors which are easily washed and cleaned. The doors and windows 

 should be screened and ventilation provided to insure the circulation of pure, 

 fresh air. A milk room provided with hot and cold water, racks for utensils and 

 arranged for the convenient handling of milk, is essential to the successful handling 

 of milk. 



As soon as milk for the market is drawn from the cow, it should be properly 

 cooled and bottled or put into containers and kept cool. The quicker this can be 

 done after milking, the less difficulty there will be in keeping the milk sweet and 

 wholesome. Warm milk should never be mixed with cool milk. Milk that has to 

 be separated for producing cream or for standardization purposes is best separated 

 immediately after milking and then subjected to the cooling process. 



The care and handling of market milk does not cease with the delivery on the 

 part of the producer. The patron who is supplied must see to keeping the milk 

 where it will remain cool and be free from bad odors, flies and other sources of 

 contamination. The producer should emphasize this fact to safeguard his busi- 

 ness. 



