DAIRYING 113 



24. Why should the first jets of "fore" milk be kept 

 separate from the rest of the milk? 



25. What is a covered milk pail, and how much dirt may 

 they keep out of milk? 



26. If milk strainers are used, how should they be made, 

 and how cleaned? 



27. Describe 3 methods of cooling milk, and why should 

 milk be cooled at once after milking? 



28. Is aeration of milk necessary, and when should warm 

 milk be mixed with cold milk? 



29. Into what two classes may the odors in milk be divided, 

 and how may silage be safely fed to cows without contaminating 

 the milk? 



30. What milk flavors cannot be removed by aeration? 



31. Describe a satisfactory washing of milk tinware. 



32. Why should night and morning milk be kept separate, 

 and give directions for transporting milk in cans? 



33. Name some injurious common feeds for dairy cows. 



34. Describe a satisfactory milk house. 



35. Briefly describe two types of dairy barns. 



36. Give 3 points to be considered in locating a cow stable. 



* 



37. How may stable and barnyard construction influence 

 the number of flies in summer ? 



38. Describe several kinds of drinking water supply and 

 methods of watering cows. 



39. How much light is needed in a cow stable and why is it 

 important ? 



40. Give general description of conditions that make 

 ventilation possible. 



