DAIRY PROBLEMS. 167 



since the persons employed in the dairy are more likely to be a 

 source of danger than anything else. No one should be allowed to 

 handle any milk, to wash the milk cans, or to have anything whatsoever 

 to do with the milking utensils if he is suffering from or recovering 

 from any contagious disease. Nor, indeed, should any farm furnish 

 milk to the public if there is a case of typhoid, scarlet fever, or 

 diphtheria among its employees, unless a health inspector pro- 

 nounces the sanitary conditions satisfactory. 



The Milking-room. It is quite customary to milk cows in the 

 ordinary cow stalls. Some of the better dairies have adopted the 

 plan of having a separate milking-room, and find beneficial results in 

 the character of the milk. It is certainly preferable to using the 

 ordinary cow barn as a milking-room. 



The Milk-vessels. Perhaps the most important factor for 

 reducing bacterial contamination is the proper cleaning of all milk- 

 vessels. .This refers to milk pails, strainers, coolers, separators, 

 milk cans, glass bottles, etc., used in the dairy. The cleaning 

 of such utensils is no easy task, and after the most thorough 

 washing and scrubbing many bacteria will still be left in the 

 cracks and clinging to the milk-vessels, ready to feed and multiply 

 in the next lot of milk. All milk-vessels should be of metal, and 

 if the coating of tin is worn off they should be discarded, for they 

 cannot be kept clean. They should not be allowed to dry before 

 washing, for dried milk is difficult to remove. They should first be 

 soaked in warm water to loosen the milk; then washed thoroughly 

 in hot water, containing, preferably, soap or sal-soda, and thor- 

 oughly scrubbed; after this they should receive a second rinsing in 

 hot water. Such a cleaning is not, however, sufficient to sterilize 

 them. Hence, no creamery should depend upon the farmer to wash 

 milk cans. Where a supply of steam is to be had a sterilization 

 should follow the washing. Washing with hot water is better than 

 with cold, washing with sal-soda is better than simple washing, but 

 sterilizing is best of all. Each dairyman should adopt as thorough a 

 cleaning as parcticable. 



The Milking. Moistening the udder with a damp cloth or 

 sponge just before milking prevents the fall of much of the dirt into 



