300 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



No. 

 Aerator and cooler: points. 



Aerator and cooler plainly constructed, with all points flushed with 

 solder so that it can be easily cleansed, and having no crevices, and 

 effective to cool to 50 F 10 



Cooler without aerator but made as described above 5 



Milk cooled in milk can and stirred with a metal stirrer made so that 



it can be kept clean 



Transportation cans: 



Transportation cans plainly constructed, well tinned, with all corners 

 and joints smoothly flushed with solder, with lid so constructed 

 that it can be hermetically sealed to prevent the removal or leaking 

 of milk or cream while in transit 10 



Can constructed as above, having a common loose lid with lead seal 5 



Can not well tinned, with common lid and lead seal 2 



Otherwise 



Cleanliness of interior: 



Ceiling, walls, and walks free from flyspecks, cobwebs, dust, or other 

 filth ; well painted or surfaced with any other hard material and of 

 uniform light color. Floor kept free from milk and other foreign 

 materials not belonging to a milk house . 20 



Ceiling and walls slightly flyspecked, but other conditions same as 



above 10 



Milk room slightly specked; used as a storeroom for utensils, with 



other conditions as above 5 



Milk room dirty; used as a storeroom for utensils, for implements, 



clothes, or other material not belonging to a milk house 



Cleanliness of utensils: 



All utensils that come in direct contact with milk should be first 

 rinsed with warm water, then washed in a hot solution of sal soda 

 or some washing powder, then rinsed and sterlized by subject- 

 ing them to high pressure steam in a steam sterilizer. They 

 should then be removed and kept on clean, suitable racks exposed 

 to plenty of sunlight as prescribed under heading " Equipment in 

 wash room " 20 



Same as above except utensils are subjected to hot water not less 

 than 200 temperature, containing at least 5 per cent of borax and 

 subjected to this for not less than 20 minutes. They should then 

 be removed and kept in a clean, suitable rack, with plenty of sun- 

 light, as prescribed under heading " Equipment in wash room " 10 



If utensils are rusty, not well cleaned and not sterlized 



Total number points for equipment 100 



Health of attendants. 



Attendants free from disease 50 



If attendants are healthy but room or board with a family in which some 



disease exists 20 



If any attendant or attendants are sick or suffering from some infectious 



disease 



Total number points for health of attendants 50 



Cleanliness in milking. 

 Udders and teats: 



Clean and thoroughly wash with clean water *nd dry with clean 

 cloths before milking. A cloth should be provided for each in- 

 dividual cow 20 



Udder and teats washed as above but no separate cloths provided 



for each cow 10 



Udder unwashed and otherwise dirty 



Milking with clean hands: 



Hands should be washed in soap and water after milking each cow 20 



Hands should be thoroughly cleaned and washed before each milking_ 10 

 Hands not washed previous to milking and otherwise dirty 



