166 PRINCIPLES AND PRACTICE OF MILK HYGIENE 



2. Cleaning the Cows. The body surface of the cow 

 may be soiled with dirt and manure when the animal lies 

 down, dust settles on the skin from the air, and dead 

 epidermal cells and hair are cast off from the skin. This 

 material is very rich in bacteria and, if not removed, some 

 of it will be dislodged during milking and may fall into 

 the milk pail. The manure contains numerous gas-form- 

 ing and putrefactive bacteria and is therefore especially 

 objectionable. Dry dirt and manure should be loosened 

 with a curry-comb and then brushed out with a stiff brush, 

 which will also remove loose hairs and epidermal cells. 

 If the dirt or manure is not dry it must be washed off with 

 a clean cloth and water. The addition of 1 to 2 per cent, 

 of washing soda (a Mason jar lid full to a 12 quart 

 bucket) is of great assistance. White hair is likely to 

 show a stain after the dirt has been washed off and this 

 must not be mistaken for dirt. No dust can be rubbed 

 out of an area that is only stained. In cleaning the cows 

 special attention should be given to the udder, flanks, 

 external surface of the thighs and the switch. In some 

 dairies the switch is washed at short intervals. Keeping 

 the hair clipped short on these parts and on the buttocks 

 will facilitate the work of cleaning. It is advisable to 

 have the switch clear the ground by about 4 inches, but 

 there is some objection to cutting the switch of pure-bred 

 cows. 



After the udder has been brushed dry it should be 

 wiped with a damp cloth. The cloth and water should be 

 clean at the start and the water should be changed as 

 soon as it becomes soiled. Ordinarily, a bucket of clean 

 water is required for every eight cows. In high-class 

 dairies a small damp towel is used for each cow; each 

 towel is used only once and is then washed and sterilized. 



