- MAKING ox THE FARM. 



11 



LIGHT AND PURE AIR. 



Two things almost universally lacking, or, at least, inadequately supplied in 

 dairy-barns, are light and pure air. These are easily obtained, and although 

 absolutely essential to the best health of the herd and the economic production of 

 clean milk, they are rarely appreciated. 



Most dairy-barns do not contain sufficient windows. If a barn is already built, 

 more windows can easily be provided. There should be 4 square feet of glass for 

 each animal, and the lighting so provided that the sunlight may reach all parts 

 of the stable some time during the day. 



Some good system of ventilation should be provided, as the cow's feed cannot 

 be properly digested and assimilated without an abundance of oxygen; and unless 

 this is supplied a great waste of good food, as well as impaired health of the cow, 

 will result. 



To be sanitary, a dairy-barn should be whitewashed at least twice a year. An 

 interior with a few boards or poles laid overhead at irregular intervals, with hay 

 or straw hanging through, and with the sides in no better condition, cannot be 

 properly whitewashed, and is one of the most prolific sources of dust, cobwebs, and 

 dirt, which fall into the milk laden with injurious bacteria. The ceiling should 

 be tight, excluding all dust and chaff from above, and the sides smooth, thus afford- 

 ing a firm surface to which whitewash can cling. 



PLATFORMS. 



It is of the utmost importance in keeping cows clean that the platform on 

 which they stand should be of the proper length. If too short the cows cannot 

 lie down comfortably, and if too long the droppings will fall on the rear of the 

 platform and the cows will become soiled when lying down. A good arrangement 

 is some form of movable stanchion or manger, so that the length of the platform 

 can be adjusted to suit the length of each individual cow. 



MILKING. 



The quality of the milk is also dependent to a great extent upon the milker. 

 His personal habits largely determine the cleanliness of the product. He should 

 be personally clean, have cleanly habits, and enjoy 

 perfect health. A bucket of clean water and a clean 

 cloth should always be used to moisten the flanks and 

 udder of the cow before milking. When these parts 

 are dampened, the dust, dandruff, and loose hairs will 

 adhere to them and minimum amounts fall into the 

 milk. 



Milking should never be done just after handling 

 hay or bedding, or when the stable is full of dust or 

 bad odours from any cause, for dust is one of the most 

 < -01 nn ion sources of the bacteria found in milk, and 

 bad odours may readily be absorbed by the milk. 



A milk-pail with a small opening (Fig. 2), or one 

 with the top partially covered, is always advisable. 

 The pail should be held close to the udder so as to 

 expose the milk to the air as little as possible. The 

 further the streams fall and the more they spray, the 

 more dirt and bacteria they collect. Milking should 

 be done only with clean, dry hands. Milking with \\ct 

 hands is filthy. The clothing of the milker should be 

 of washable material and kept properly clean. 



Fig. 2. Sanitary milk-pail. 



