1G2 LIFE ON THE FARM. 



such hairs to drop into the pail during the process 

 of milking. 



The milker often feeds the cows as well as milks 

 them, consequently his hands are not absolutely 

 free from dirt and dust. Some of the dirt finds its 

 way into the milk pail. Most hairs, dirt, and other 

 foreign bodies are removed from the milk when it 

 is strained; but the germs clinging to them have 

 become mixed with the liquid, and harmful results 

 follow. 



The milk pail itself is often a source of contami- 

 nation. All milk vessels should be carefully 

 washed and thoroughly scalded with boiling water. 

 When this is not properly done, germs from the 

 previous milking, and from other sources, are 

 given to the fresh milk. Sunlight is a good disin- 

 fectant. All milk vessels, after being washed, 

 should be sunned if clean, sweet, milk is desired 



With the best of care to prevent contamination, 

 some bacteria always find their way into milk 

 freshly taken from the cow. It is difficult, if not 

 absolutely impossible, to secure milk that has no 

 bacteria in it. 



It is a fact well known to dairymen that bacteria 

 cause the souring of milk. A small number in the 

 milk multiply into large numbers in a few hours. 

 Here they find water and all essential foods for per- 

 fect and rapid development, provided the liquid is 

 kept warm enough. On a warm summer day the 

 fresh product will sour in a few hours, if kept in 



