44 MODERN DAIRY PRACTICE. 



shakes herself, and lifts her feet, movements which set 

 legions of infectious germs in motion in the immediate 

 neighborhood of the milk. If the cow is restless during 

 the milking the milk-pail may also easily be kicked over, 

 and dirt and filthiness of all kinds may be thrown into the 

 milk. Quiet and deliberate manners in the milker are 

 therefore an advantage even in regard to the preservation 

 of the original qualities of the milk to the largest extent 

 possible. 



Usually the teats are moist after the milking is over 

 on account of the irritation of the skin, splash, etc. If 

 this moisture remains, something like a membrane is 

 formed around the teat; colonies of bacteria quickly de- 

 velop in this moist and warm membranous covering. The 

 teats ought, therefore, to be wiped off after the milking is 

 finished. 



Abnormal Milk. The milker should closely observe the 

 appearance of the milk during the milking, to see whether 

 it is normal when drawn. If it has an unusual appearance 

 it should by no means be mixed with the rest of the milk. 

 We sometimes find that the milk from sick cows is bloody, 

 filled with cheesy particles, or otherwise abnormally changed. 

 When milkers meet with such milk they often quietly mix 

 it in with the rest of the milk if its abnormal qualities are 

 not very strongly marked. In this way large quantities of 

 milk may be infected, and if the temperature is favorable 

 for bacterial development, accidents may take place. If 

 the milk, on the other hand, looks very bad they usually 

 pour it out on the stable-floor. This method is of course 

 objectionable. At many places this milk is fed to swine 

 in the hope that these omnivorous animals are not so par- 

 ticular and so receptive of contagion. It is doubtless a fact 



