45 



surface of the ground near the well. If the soil once becomes con- 

 taminated, it requires a long time to purify itself even after the source 

 of pollution has been removed. Contaminated water is likely to 

 gain access to the milk as a result of the cleansing of the milk ves- 

 sels, or when used for cooling. Epidemics of typhoid and other 

 diseases are frequently traced to the polluted well. A spring some 

 distance from any building, located if possible on elevated land and 

 carefully protected, especially from animals, should furnish an ideal 

 supply for house and stable. It should be delivered through iron 

 pipe, coated with asphaltum, or galvanized iron pipe ; lead pipe should 

 never be employed. 



4. Care of the Milk. 



The hands of the milker should be washed 

 The Milker. immediately before milking, and he should put 



on a different suit from the one he has been 

 wearing to do barn or field work. A pair of light weight overalls 

 and jumper would serve admirably. This suit should be kept clean, 

 be hung in a clean airy place, and be worn only during the milking. 

 The first few streams of milk usually contain 

 The Milk. a large number of bacteria, and should be dis- 



carded. As soon as drawn, the milk should be 

 removed immediately from the stable and strained, preferably into a 

 tank or large can, thus mixing the milk of a number of cows. The cov- 

 ered milk pail (the Gurler or a similar device), while not necessary,assists 

 in keeping out dust and dirt particles.' Do not leave a pail full of 

 milk standing in the stable even for a few minutes, otherwise a barny 

 odor will develop. The strainers, whether of wire or cloth, should be 

 kept absolutely clean. Aeration by the use of one of the several 

 aerators removes the animal odor, and is quite necessary if one is 

 making a certified product. If practiced, it should be done in a per- 

 fectly clean atmosphere, otherwise the milk is likely to take on odor as 

 well as bacteria. The milk should be cooled without delay to a tem- 

 perature of 4o°Fahr., then covered and thus held until ready for delivery. 



■Stocking objects to the use of the cotton pad over the mouth of the covered pail, claiming 

 that it does not keep out the bacteria, but selves to break up the colonies and causes their 

 more rapid propagation. The mouth or opening is to be free from any filter. 



