58 MODERN DAIRY PRACTICE. 



Delay in Removing Milk from Stable. No matter how 

 carefully the precautions given concerning the treatment 

 of the milk are observed, the milk is always threatened 

 with infection from many sources as long as it is in the 

 stable. The fact that milk when drawn from the udder 

 has a temperature highly favorable to the development of 

 the bacteria, and that it is a splendid nutritive medium for 

 the large majority of bacteria, makes the matter worse. 

 It is plain therefore that the milk ought to be removed 

 from the warm stable as soon as possible. On most farms 

 in our country an entirely different practice is followed. 

 When a cow has been milked or the milk-pail is full, the 

 milk is poured into a large transportation-can, at the open- 

 ing of which a strainer is placed. As this does not allow 

 the milk to run through very quickly, and the opening of 

 the can is usually comparatively small, the milk must be 

 poured slowly from the pail. The milk is usually left in 

 the can until the whole herd has been milked, and it 

 is then removed from the warm, foul air in the stable. 

 This manner of procedure is very deleterious to the quality 



1. The manure is to be cleaned out 1| hours before rnilking-time 



2. The stable is aired every time it is cleaned. 



3. The cows are watered before every milking. 



4. The feeding takes place at least 1 hours before milking, 



5. The cows have a rest of 1| hours three times a day, during 

 which time the stable is closed. 



6. The cows are cleaned twice a day ; their udders and hind 

 parts are washed before every milking. 



7. The cows are allowed to exercise during the warmest time of 

 the day. 



If the feeding takes place even five times a day, the demands 

 made in this respect may be satisfied. If the number of feeds is 

 smaller, it is of course still easier to observe these principles." 



