Pure Air in Stable and Bottling -room 159 



The milk should be removed from the stable imme- 

 diately after it is drawn. It is needless to say that 

 the milking should always be done with dry hands. 

 After carrying the milk of one cow from the stable, 

 the milker should thoroughly wash and wipe his hands 

 before returning to milk another. 



It is equally important that thorough cleanliness of 

 both vessels and air be maintained when the milk is 

 removed from one vessel to another. The question of 

 providing pure air that is free from dust for the 

 straining-, cooling- and bottling-rooms, is sometimes a 

 difficult one to solve. During the winter months, 

 when the ground is covered with snow, it is not so 

 difficult; but when, during the summer, the air is 

 more or less dust -laden, it is not easy to free it from 

 dust before admitting it to the milk -room. Where 

 large quantities of milk are handled in close proximity 

 to the sterilizing apparatus, the air becomes heated 

 and requires frequent changing, so that it is difficult 

 to ventilate and admit none but pure air. It is very 

 much better to admit air to the cooling- and bottling- 

 rooms through a flue of a considerable height, as the 

 air near the ground is more likely to be dust -laden 

 than that higher up. When an abundance of water 

 under pressure is at hand, an effective and most satis- 

 factory means of ventilating is to force the air down a 

 flue and into the room by means of one or more fine 

 sprays from an ordinary fine -spray nozzle, placed at 

 or near the top of the flue. This not only drives the 

 air into the room, but it removes the dust before it 

 enters. One of the most successful dairymen, who 



