CARE OF MILK FOR CHEESE-MAKING 9 



after milking. . The best way to clean the parts is by 

 using warm water and a cloth. The cleaning is made 

 easier by clipping the hair close to the abdomen, udder 

 and flanks. Dry-brushing of the udder before milking 

 should not be practiced, as it makes conditions worse 

 by stirring up dust which settles into the milk-pail. 



The stable. Every condition about the stable 

 should be regulated with reference to absence of dirt, 

 an abundant supply of pure air, and a direct exposure 

 to sunlight. The floors should be tight and of a ma- 

 terial not readily absorbing liquids. An abundance of 

 clean bedding should be used, and the manure should 

 be removed more frequently than once a day, and, in. 

 any case, not immediately before milking. The walls 

 and ceiling should be swept often enough to prevent 

 the accumulation of dust, but never just before milk- 

 ing-time. Once a year, at least, it is wise to clean 

 the entire stable with extreme care and then go over 

 the whole with a generous coat of whitewash. At 

 such a time the stable should be thoroughly disin- 

 fected if there has been any contagious disease in 

 the stable. The surroundings outside of the stable 

 should be kept in a clean condition, so as not to in- 

 terfere with the supply of pure air. Where water 

 pressure can be had, as in case of a windmill, storage 

 tank, etc., hose should be used in cleaning. 



Milking. The milker should wash his hands care- 

 fully before milking and have them perfectly dry while 

 milking. It is also desirable to have a special coat or 

 jacket for milking, made of some material that will 

 not catch or hold dust easily. Only small-top milking- 

 pails should be used. (Fig. 3.) 



