16G AGRICULTURE. 



common and the worst contamination usually 

 takes place in the barn. Very often the stable 

 is not kept clean, the body of the cow becomes 

 soiled, and, during milking, dust particles from 

 the hair become loosened and drop into the 

 milk-pail. The milker may wear dirty clothes, 

 and the air of the barn may be full of dust, or 

 the milk-vessels may not be perfectly clean. 



The number of bacteria in the milk can be 

 greatly reduced by observing the utmost clean- 

 liness in every particular, especially about the 

 barn, during milking, and by cleansing the uten- 

 sils thoroughly. All milk-vessels should first be 

 rinsed out with cold water, as hot water coaofu- 

 lates the albumen and makes it stick to the ves- 

 sels. After this rinsing, they should be thor- 

 oughly scalded and sunned to kill any bacteria 

 present. 



3. Preventiiig Groiuth of Bacteria. — Next in 

 importance to keeping bacteria out of milk is 

 preventing those that do get in from growing 

 rapidly. 



(i) Low Temperature is the chief factor to 

 be relied upon. If it is desired to keep milk 

 sweet for some time, it should be cooled at once 

 after milking to 50° F., or lower if possible. If 

 this is done, and ^is temperature maintained, 

 milk will remain sweet several days, while if it 

 is allowed to remain warm it will sour within 

 twenty-four hours. 



