SOURCES OF INFECTION IN THE STABLE. 57 



low 50. Stables as a rule are kept too warm; the high 

 temperature is not only not beneficial to the cows, but on 

 the other hand is highly favorable to bacteria, the de- 

 velopment of which takes place with far more intensity at 

 59-68 than at 50. By a proper system of ventilation 

 air containing fewer bacteria will get into the stable, and 

 the multiplication of the bacteria present will at the same 

 time be delayed and decreased.* 



* To show more plainly that the demands made as regards the 

 order of work in the stable are not impossible, the author gives a 

 schedule for the day's work which is in conformity with the princi- 

 ples laid down. The schedule is not applicable to our American 

 conditions, and is given here mainly as a matter of curiosity to show 

 the amount of work and what length of day's work the European 

 farm-laborer is asked to perform. 

 " 4 A.M. Feeding. Cleaning out stable. 



5 A.M. Cows watered. Stable aired. 



5.30 A.M. The udders of the cows are cleaned and the milking 

 begins. 



7-8.30 A.M. Stable closed. 



8.30 A.M. Feeding. Cows cleaned and brushed. 



10-11.30 A.M. Stable closed. 



11.30 A.M. Cows watered. 



12 noon. The udders of the cows washed and the milking begins. 



1.30 P.M. Feeding. Cleaning out stable ; cows let out and 

 stable aired. 



2.30-4 P.M. Stable closed ; bulls let out. 



4 P.M. Feeding. Cows cleaned and brushed. 



5.30 P. M. Cows watered ; stalls carefully cleaned and stable 

 aired. 



6 P.M. The udders cleaned and the milking begins. 

 7.30 P.M. Distributing night-feed. 



8 P.M. Stable closed for the night. 



In making the schedule of work given, I have followed these 

 main principles : 



