248 PRINCIPLES OF FARM PRACTICE 



to health that the sale of milk is regulated in most cities. If 

 impure milk is dangerous to people living in cities it is no less 

 dangerous to those living in villages or upon farms. 



How impurities get into milk. Milk may receive im- 

 purities at every stage of handling from the moment it is 

 drawn until used by the consumer. Particles of dirt and 

 bacteria may get into the milk from the cow, during the 

 movements of milking; from the dust of the stable or milk 

 yard; from the hands and clothing of the milker; and from 

 the milk pail or other containers if not thoroughly clean. 

 The milk from cows suffering from udder troubles of any kind, 

 or from those that give bloody or ropy milk, should not be 

 used as food until the cows are cured. 



Much care should be taken to keep the body of the cow 

 clean: First, the cow should be thoroughly groomed to re- 

 move loose hairs and dirt that might fall into the milk pail 

 (grooming should take place long enough before milking 

 time to allow the dust to settle); second, the udder and 

 flanks should be wiped with a damp cloth, just before milk- 

 ing, to remove loose* dirt and hairs. The need for this practice 

 is emphasized by the following test made by the Illinois 

 State Agricultural Experiment Station: Sixty trials were 

 made at different seasons of the year. " With udders that 

 were apparently clean it was found that an average of three 

 and one-half times as much dirt fell from unwashed udders 

 as after they were washed. With soiled udders the average 

 was twenty- two times and with muddy udders the average 

 was ninety-four times as much dirt from the unwashed 

 udders as from the same udders after washing." 



The stable. The stable should be kept as clean as possible 

 in all respects, should have plenty of well distributed light 

 and good ventilation. Smooth walls and ceilings, water- 



