422 BOARD OF AGRICULTURE. [Pub. Doe. 



The latter are perhaps most to be dreaded, as they are sup- 

 posed to be the ones responsible for certain forms of toxic 

 poisoning. 



Bacteria get into milk by riding on dirt or any foreign 

 substance ; therefore, the simple way to keep milk bacteria- 

 free is to keep it clean. This, however, is not entirelj^ pos- 

 sible, but it is possible to reduce contamination to the lowest 

 terms, and then by reduction of temperature place the few 

 bacteria present under conditions where multiplication be- 

 comes greatly retarded, — 40° F. or below ; then, by holding 

 the milk at that temperature, and ))y keeping it sealed until 

 ready to use, man's duty to himself and his fellows has been 

 done so far as this milk is concerned. Milk or cream thus 

 handled will keep perfectly as long as needed. 



Milk cannot be in perfect condition if the cows are dis- 

 eased, or if the cows, milk utensils and milk room are 

 handled or the milk distributed b}' one who has the care of 

 sick persons, or is sick or convalescent from contagious dis- 

 ease himself. Neither can it be in perfect condition if the 

 milkers are not cleanly in their habits, milking always with 

 clean, dry hands ; or if food or bedding is shaken so as to 

 fill the air of the stable with dust at or near the time of milk- 

 ing ; or if the flanks and udder of the cow are not clean, and 

 damp enough to prevent any material from loosening during 

 the process of milking and falling into the pail. Extra pre- 

 caution may be taken by drawing a few streams of the first 

 milk into the gutter, thus cleaning the inside of the teat of 

 the stabled cow, and at the same time making sure that there 

 is no udder trouble, garget or bloody milk in any of the 

 quarters ; also by milking through a pad of sterilized cotton, 

 though the milk can be strained through such a pad at a later 

 stage, if the producer so prefers. The great advantage of 

 milking through the pad is that the milk is sealed as soon as 

 drawn, and is thus secured from contamination of any sort 

 that might by any chance whatever be present in the stable. 

 The milk when drawn nuist Ik^ removed at once from the 

 stable to the milk room, which should be well lighted, sweet 

 and clean, and so ari'anged that flies can be k(!})t out. The 

 utensils in this room imist be sterili/ed each time before 



