Milk Pails. 



cussed sufficiently for the purpose of milk hygiene in special chap- 

 ters. Those points principally should be emphasized which are to 

 be followed during the drawing and preparation of the milk, in 

 order to check or prevent undesirable and early decomposition 

 of the product. 



This relates primarily to cleanliness. The requirements of 

 milk hygiene go hand in hand in this respect with the purely 

 economic requirements of the dairy industry. 



If it is considered how much milk spoils prematurely on ac- 

 count of improper care and the amount of loss which is sustained 

 when the creameries have to discard hundreds of pounds of cheese 

 on account of improper handling of milk, then the economic value 

 of cleanliness in the stable becomes obvious. The Holland method 

 of stabling, cleaning of the cows and especially the udders are 

 quite simple but important factors in such cleanliness. 



In keeping the udder clean special attention should be given 

 towards preventing its contact with filth. 



Dry cleaning with suitable straw, or rough towel is prefera- 

 ble to moist washing which often consists in spreading the softened 

 dirt over the entire udder. If the dry method of cleaning the ud- 

 der is used such milking pails should be provided which will pre- 

 vent the milk from becoming contaminated by the dust originating 

 from the cleaned udder. 



If the udders are washed it should be done with lukewarm 

 water without soap. Subsequently the udders should be rubbed dry 

 and slightly lubricated with paraffin salve. Even with these simple 

 operations milk may be obtained containing only very small num- 

 bers of bacteria, and would suffice for all practical purposes. Cov- 

 ering the animals with linen sheets, disinfection of the udder in 

 water-tight bags, and washing of the entire animal represent some- 

 what exaggerated procedures, and besides they require additional 

 expense, which can be afforded only through a special increase of 

 the price of milk. 



The milk pails should be so constructed that they will pre- 

 vent dust and dirt from falling into the milk. This is accomplished 

 by using covered pails, which possess a special receiving tube sup- 

 plied with a funnel for taking in the milk. Between the receiving 

 tube and the funnel an arrangement for filtering through cotton 

 may be placed. The so-called Algauer milk pails are provided 

 with such arrangements ; likewise the Konigsf order milk pails and 

 the sanitary pails of Gurler and North. The funnel should be 

 rinsed and provided with a fresh piece of cotton after the milking 

 of each cow. 



After milking is finished the milk should be immediately taken 

 from the stable. This is frequently accomplished by pouring it 

 into a funnel arrangement fastened to the wall through which 

 the milk passes into a suitable tin lined tube to the milk room. 

 This tube should be removable in order that it may be properly 



