l8o CONTROL OF THE MILK-SUPPLY. 



General cleanliness in the dairy. 2. The condition of the cows. 

 3. The source of the dairy water. 4. The condition of the barn. 

 5. The method of disposing of the manure. 6. The method of 

 milking. 7. The condition of the milkers. 8. The treatment of 

 the milk after milking. 9. The method of washing and sterilizing 

 all dairy utensils. 10. The bottling of the milk. n. The method 

 and care of transportation. The farmer should be prepared to 

 meet the inspector upon all these points. 



While it is expensive to produce sanitary milk, and while the 

 same is true, though to a less extent, of the production of certified 

 milk, it is possible greatly to improve the character of the milk 

 without any material increase in expense. The purpose of dairy 

 inspectors is to show how the milk may be improved; and the dairy- 

 man should remember that by the use of such simple precautions 

 as cleaning the cow, moistening the udder before milking, using 

 a covered milking pail, and more thoroughly sterilized milk-vessels, 

 the character of the milk will be_greatly improved. It is gratifying 

 to know that there has been a decided improvement in the quality 

 of milk furnished our cities in recent years. 



