Bacteria in Market Milk. 195 



daily. Also a supply of clean ice should be provided to 

 be used for cooling the milk to 50 degrees within two 

 hours after milking. 



39. Suitable means should be provided within the 

 milk house, to expose the milk pails, cans and utensils 

 to the sun or to live steam. 



40. Facilities consisting of wash basins, soap and towel 

 should be provided for the use of milkers before and 

 during milking. During the Summer Months the Milk 

 House should be properly screened to exclude flies. 



The Milkers and Milking. 



41. Any person having any communicable or infec- 

 tious disease, or one caring for persons having such dis- 

 ease, 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 hands and teats 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, and iron stools are recommended. 



46. The first streams from each teat should be re- 

 jected, as this fore milk contains more bacteria than the 

 rest of the milk. 



47. All milk drawn from the cows 15 days before, or 

 5 days after parturition should be rejected. 



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



