DAIRY INSPECTION 179 



of peptonizing bacteria. Mouldy or musty straw is ob- 

 jectionable because it contains bacteria and fungi which 

 affect the keeping qualities and wholesomeness of the 

 milk. 



The time required to perform the various stable prac- 

 tices described in the preceding pages is of importance 

 to the milk producer, and the inspector should there- 

 fore be familiar with this side of the subject. The fol- 

 lowing figures were obtained from the manager of a 

 large and successful dairy farm and represent the aver- 

 age time required by different men to perform each 

 operation, the men being timed without their knowl- 

 edge : Taking up manure, % minute for each cow 4 times 

 daily. 



Sweeping platforms, stable floor, and feed troughs, 

 and wiping stanchions, 1% minutes for each cow twice 

 daily. 



Grooming, 2% minutes for each cow twice daily. 



Washing flanks and tails, % minute for each cow 

 twice daily. 



Washing udders, two waters, % minute for each cow 

 twice daily. 



Drying udders and drawing fore-milk, % minute 

 for each cow twice daily. 



Bedding, % minute for each cow twice daily. 



Feeding, 1% minutes each cow twice daily. 



Total time per cow, about 8% minutes twice daily. 



IV. MILK HOUSE 



On every farm where milk is produced there should 

 be a special room or compartment to which the milk 

 can be removed immediately after it is drawn from the 

 cow and where it can be subjected to some method of 



