DAIRY METHODS 133 



milking pail between the milking of every two cows into the 

 receptacle outside. The value and necessity of this procedure 

 will, of course, vary with the cleanliness of the milking stall 

 itself. 



The Value of the Trained Dairyman. Apparatus without a 

 proper man to use it is valueless. It makes no difference how 

 many rules may be drawn concerning the dairy, how complicated 

 the apparatus becomes, or how careful the directions given to 

 the employees; it is quite impossible to expect satisfactory re- 

 sults without properly educated and trained assistants. An un- 

 trained man wiH only succeed in getting bad results, even with 

 the best of apparatus. Special emphasis, therefore, should be 

 placed upon the matter of the necessity of education. It must 

 be recognized that the employees in our dairies at the present 

 time are, in many cases, without any proper training. They 

 do not know the character of the product they are producing; 

 they do not know the dangers to which it is subject; they do not 

 understand the universal presence of bacteria; they do not un- 

 derstand, in general, the problems that are concerned with their 

 business. They are quite likely to believe the whole subject of 

 bacteria in milk to be foolishness and not worth their attention. 

 Under these circumstances, no matter how many directions are 

 given, or how much instruction there may be, satisfactory re- 

 sults will never be obtained. We may look with more confi- 

 dence upon the dairy conditions after the next few years. At 

 the present time a large number of young people are being 

 trained in the necessary knowledge to enable them successfully 

 to handle the problems of dairy work. Only as more education 

 is spread will it be possible to bring about the desired end in 

 the dairy industry. The great significance of this matter of 

 intelligent training is shown by the accompanying diagram. In 

 a barn were employed a number of regular milkers, who had 

 no special knowledge of bacteria, and one person, who had 

 studied bacteria so that he understood the principles concerned. 



