41 



PART IV. 



SUGGESTIONS TO PRODUCER AND CONSUMER. 



Certified or sanitary inillc may be defined as the product of 

 healthy, well groomed cows, kept in thoroughly clean, well lighted 

 and well ventilated stables : such milk is drawn, cared for and 

 delivered in accordance with the teachings of modern sanitary 

 science'. Milk thus produced .should contain very few bacteria, be 

 quite free from all objectionable odors, and the larger part of the 

 product, — excepting milk for infant feeding, is expected to contain 5 

 per cent or more of fat. Experience teaches that it costs ten cents 

 or more a quart to profitably produce and deliver certified milk, and 

 consequently for the present at least, it is beyond the reach of the 

 average consumer. 



Duties of the Producer. 



The producer of what might be termed common or ordinary 

 country milk, is under obligation to the public to produce a reason- 

 ably clean article. It is intended in what follows to briefly outline 

 what the public has a right to expect of every producer of milk 

 intended for human consumption. - 



I. Care of the Sfable. 



Dark interiors are unwholesome for man or 

 Light and Air. beast. Numerous windows should be cut in 

 barns previously dark, particularly in the south 

 and east, and a few in the west side. Use 9 by 13 half sash, hinged 

 at the bottom and opening inward, the triangular space between the 

 sash and sides being closed. The sash should be regulated by pins 

 (see figure) so that it can be opened to whatever extent desired. 

 The top of the windows should be near the ceiling of the stable. 

 Be sure and keep the windmvs clean. 



'Numerous articles and pamphlets have been written treating in detail of the methods 

 necessary to produce such milk. See especially the article entitled '"Market Milk : A Plan 

 for its Improvement" by A. A. Pearson, 17th Annual Report of the Bureau of Animal 

 Industry, Washington, D. C. 



^It is considered hardly necessary in this connection to enter into a minute description of 

 the several processes connected with the production of clean milk, but rather to emphasize 

 the most important requirements. 



