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should be made in the byre for milkers cleaning and drying the 

 hands after milking each cow. 



4) The filthy practice of dipping the fingers in the milk during 

 milking should not be allowed. 



5) When necessary, the hair about the udders and tail of the 

 cows should be clipped, in order that they may be more easily 

 kept clean, 



6) The milking pails and milk cans should be scrupulously 

 cleansed and thoroughly scalded every time they are in use, and, 

 where possible, exposed to the air and sun when not in use. 



7) The process of milking should be carried out in the cleanest 

 manner possible and at regular intervals. The milk is more uniform 

 in quality when the milking periods are equally divided. 



8) It is good practice to reject the first two or three strains 

 from each teat. The first milk is poor in quality and of little value, 

 and often contains objectionable bacteria which are harmful to 

 the milk and its manufactured products. 



9) Milk which may, from various causes, be stringy or tinged 

 with blood must be rejected. 



10) All milk should be carefully strained, immediately on 

 being milked, through a fine strainer covered with muslin or other 

 modern appliance. 



n) Where milk has to be conveyed for several miles before 

 reaching the Depot, it should be cooled by being passed over a 

 refrigerator immediately on being milked. In the case of farms 

 situated in near proximity to the Depot, and when during the winter 

 months the milk is only sent once daily to the Dep6t, it should, 

 preferably be promptly cooled by being passed over a refrigerator, 

 but where that is not possible it should be placed in shallow pans 

 and kept in a cool dry milkhouse overnight, or, if placed in cans, 

 these should be set in cold water. 



12) No preservative of any kind should ever added to the 

 milk. Cleanliness and prompt cooling are all that is needed to 

 ensure its keeping sweet and in good condition. 



13) Foods, such as turnips, which are calculated to impart 

 an objectionable flavour to milk, should always be fed immediately 

 after milking, never before. Turnip leaves should never be given 

 to cows when in milk. When cows are being fed on cabbages, 

 all decayed leaves should be kept out. . 



14) An adequate supply of pure water is vitally essential to 

 the welfare of the cows, and they should never be allowed to drink 

 impure or stagnant water. 



