46 



If sold in bottles, the latter when filled should be placed in ice 

 -water or packed in chipped ice. 



The place where the milk is handled must be 

 The Dairy Room, kept clean ; the walls and ceiling should receive 

 an occasional coat of paint or whitewash, and 

 the windows and door be screened. The floor ought to be of cement, 

 and in no case allowed to become dirty and sour from spilled milk. 

 It is best to have this room in a building entirely separate from the 

 main barn or cow stable. 



Milk pails, strainers, cans, as well as separa- 



The Dairy tor and bottles, if used, should first be rinsed 



Utensils. with cold water, washed with steam or boiling 



water with the aid of a scrubbing brush, and 



placed in a clean airy place to dry. Do not allow any milk to 



accumulate in seams or corners.' In the cleaning process use a cloth 



as little as possible, for unless frequently and thoroughly scalded, it 



is sure to furnish a lodgment for numberless bacteria. 



The above requirements as briefly outlined, namely, light, air, 

 xlean barns, clean cows, pure water, well drained barnyards, cleafi 

 milkers, cleafi milk I'essels, and care in handling milk, are essentials 

 which the public has a right to expect. They do not require an out- 

 lay of capital sufficient to put them beyond the reach of the ordinary 

 producer, and he who will conform to them will have done all that 

 can be reasonably expected of him. 



Milk is the principal food of infants and young children ; it is 

 largely used by invalids, and it forms one of the articles of food in 

 every household. It is, of necessity, produced in such a way as to 

 render it easily liable to contamination, and it is a most favorable 

 medium for bacterial growth. It is not for the true interest of the 

 dairyman to allow the consumer to gain the impression that this 

 most desirable and universally used food is produced, cared for and 

 distributed in an unsanitary manner. It is the belief of the writers 

 that dairys supplying milk for human consumption should be sub- 

 ject to a regular system of sanitary inspection. The work along this 

 line recently inaugurated by the State Board of Health ought to be 

 welcomed by all intelligent dairyman. A certificate of commenda- 



'All joints and seams should be flushed with solder to prevent accumulations of dried 

 milk and dirt particles. 



