54 MODERN DAIRY PRACTICE. 



almost filled with such micro-organisms. As might be 

 predicted, it was easy to trace large quantities of them in 

 the milk produced on this farm, where the milking and 

 the feeding took place at the same time. The feeding in 

 many places is also performed in a manner most favorable 

 to the spreading of the dust, e.g., by being thrown down 

 from the hay-mow through a chute.* 



We then see that the quality of the milk will be greatly 

 lowered by exposure to the dust stirred up when the 

 fodder is brought into the stable and fed to the cows. 

 The most typical bacteria in this dust seem to be Bacillus 

 subtilis and non-peptonizing forms resembling it. The 

 reason why these organisms are so common in the milk 

 may doubtless be traced to this origin. 



It ought furthermore to be remembered that cows like 

 to take a quiet siesta after their meals, during which 

 digestion may be allowed to go on undisturbed. It is 

 therefore of much importance that some time at least 

 1J hours go by after the feeding before the milking 

 takes place. In this way the animals will be more at ease, 

 and the danger from infection will be decreased. 



Regular Cleaning of the Stable. A vicious practice 

 followed on many farms, which is perhaps more fatal than 

 the unfortunate arrangement of feeding just mentioned, 

 is that the manure is cleaned out during or immediately 

 before the milking. It is not difficult to see that in clean- 

 ing out the stable a mass of small particles of dung will 



* Some feeds, such as turnips, cabbage, silage, etc., may further- 

 more be fed safely after milking, while if fed before or during milk- 

 ing they will give their peculiar flavors to the milk. Complaints of 

 certain feeds tainting the milk have doubtless in many cases come 

 from an injudicious method of feeding. W. 



