176 PRINCIPLES AND PRACTICE OF MILK HYGIENE 



the hay or fodder is thrown down directly into the stable 

 from a loft above, the quantity of dust set free in the 

 stable air is much greater than when it is thrown down 

 into a passageway outside of the stable. Feeding meal 

 or ground grain immediately before milking is also objec- 

 tionable, and for the same reason. It is not necessary to 

 feed cows before milking to keep them quiet during milk- 

 ing; they soon become accustomed to being fed after 

 milking. 



The investigations of Ruehle and Kulp 1 indicate that 

 under ordinary conditions dust in the stable air is not 

 nearly as much concerned in the bacterial contamination 

 of milk as has been generally believed, but as it is only 

 necessary to perform the several stable operations in a 

 certain order, and does not require additional labor, to 

 protect milk against this source of contamination it is 

 advisable to take this precaution, especially since un- 

 usual conditions which will increase the infection from 

 this source are likely to prevail at times. 



The feeding of ensilage fills the air of the stable for 

 a time with the odor characteristic of this substance, and 

 if milking is done during this period the odor and taste 

 of the milk is likely to be tainted. This is likewise true of 

 cabbage and rape, and also of beets, turnips, rutabagas 

 and carrots, and their tops (see page 29) . Odors in the 

 stable are very quickly absorbed by milk, especially when 

 it is warm. 



Sudden changes of feed and overfeeding should be 

 avoided. A sudden change from dry to green feed will 

 produce diarrhoea. Old and highly acid ensilage and 

 sometimes overfeeding will have the same effect. Indi- 



1 Geneva, N. Y., Expt. Sta. Bull. No. 409. 



