THE DAIRY. 



Apparatus fin: MiUcin^i — Absolnte cleaolineas in milk is &a mach t« 

 be desired aa in any other article of food. We fear that farmers and dairy- 

 men, aa a rule, do not give as 

 much attention to this mat- 

 ter as it really requires. We 

 present herewith an illus- 

 trated article on this subject 

 from the pen of a practical 

 dairyman, which we consider 

 worthy of attention, and 

 trust that many will profit by 

 its suggestion: 



" Every reasonable person 

 desires to have his or her 

 food perfectly clean. Milk and 

 dairy products are not always 

 clean, to put it very mildly, 

 and the filth that finds its way 

 into milk Lb of a very dis- 

 agreeable, if not unwhole- 

 some, kind. As a large por- 

 tion of the milk of a family 

 cow — and much of that sold 

 —is used by children, owners 

 of cows should be excessively 

 careful to have the milk perfectly clean and pure. This ia easy to be dona 

 if it is desired. It requires only the determination to do it, and a very 

 little attention. The cow is not a cleanly 

 animal, by any means, and some cows seem 

 to delight in making themselves filthy. One of 

 my best cows will take pains to lie down di- 

 rectly in her droppings, so that the ndder is 

 always besmeared, and other cows are very 

 careless about it, at the best, so that it is neces- 

 sary that a part of every milking ap]Mratiis 

 should consist of a pail of water, a sponge 

 and towel. Before the cow is milked the udder 

 should be washed and wiped dry. For this 

 purpose I have used a pail arranged as shown 

 in the engraving (Fig. 1), which ia taken 

 to the bam at every milking. Previously the 

 stable-man has brushed and carded the cows, 

 and has cleaned and sanded or littered the 

 floor, so that there ia no coarse filth to remove, and only the remaining 

 emears. But if these are left on the teats, the filth will get into the pail in 



DAIKT PAIL. — no. 1. 



MILKLXG PATL. 



