SOURCES OF INFECTION IN THE STABLE. 59 



of the milk. It is exposed to air filled with all kinds of 

 contagious organisms, and is /eft to remain in the stable an 

 hour or still longer; this is so much the worse since the 

 transportation-can is often not perfectly clean. I am fully 

 convinced that diseases of milk with us are most frequently 

 caused by irrational methods of procedure like those 

 mentioned. Fortunately it is very easy to change this 

 method so that it becomes, if not perfect, at any rate 

 far better. First of all, the milk must be removed from 

 the stable as soon as possible. Further, the milk ought not 

 to be strained in the stable, but in a separate room near by, 

 where the air is pure and fresh, and where cleanliness is 

 observed in the most scrupulous manner. Such a room 

 ought to be found in connection with every cow stable. 

 It must not be placed in the neighborhood of the manure- 

 pile, and is to be provided with large windows, but may 

 otherwise be built very plainly. It is a good plan to 

 keep the basin for washing of hands in this room, so that 

 this operation may be performed after each cow has been 

 milked.* 



* Another reason why the setting or separation of inilk should 

 not be delayed more than necessary is that delay will cause a di- 

 minished yield of butter from the milk, making the skim-milk richer 

 in fat. This has been shown by a number of experimenters : 



(1) For creaming by gravity processes : by Fjord, 14th Report of 

 Dairy Experiments, 1881, p. 24; Henry, Wis. Experiment Station Re- 

 port II. p. 21; Wing, Cornell Experiment Station Bulletin No. 29; 

 Babcock, Wis. Experiment Station Report VIII., p. 82; Hills, Ver- 

 mont Experiment Station Report f. 1890, p. 100; Robertson, Canada 

 Experimental Farms, 1891, p. 89; Dean, Ontario Agricultural Col- 

 ledge Report 1891, p. 181; 1892, p. 219. 



(2) For centrifugal creaming : by Fjord (loc. cit.) and by Adametz 

 and Wilckens (Ldw. Jahrb. 21 (1892), p. 131; Exp. Sta. Rec. 3, p. 



