432 BOARD OF AGRICULTURE. [P. D. No. 4. 



The milk once drawn should be taken innnediately to the 

 milk room, which should always be outside the stable, and 

 preferably though not necessarily outside the barn, and 

 should, with all utensils, be kept scrupulously clean, and in 

 summer time thoroughly protected from flies. The milk 

 should here be aerated and cooled at once to 40° F. or 

 below. If cream is separated, the same practices regarding 

 cleanliness must be observed, and the cream at once cooled 

 and bottled. Milk or cream thus produced and kept at 

 proper temperature I have personally known to keep in 

 perfect condition ten days or more. 



All this may seem a difficult task, it is so different from 

 old customs ; but it is essential. Compare it, for instance, 

 with daily removing manure and spreading it on the land, — 

 a practice often recommended, which I do not condemn if 

 a person desires and can afford to do it that way. But the 

 time taken up in harnessing and unharnessing for one load, 

 when it would take no longer to do it for twenty loads, 

 and the more or less wasteful practice of applying manure 

 at times when it cannot readily be incorporated with the 

 soil, but must be subject, for a greater or less period, to 

 the wasting influence of Avashino; from rain and melting snow 

 and drying by sun and wind, do not commend it as a practi- 

 cal method of handling farm manure to the best advantage. 

 The old-time barn-cellar, if properly cared for, is still the 

 most economical place in which to temporarily care for 

 manure, and if the stable floor is tight, frequently cleaned, 

 and the cellar properly ventilated, there need be no con- 

 tamination. 



All this should mean an increased price for market milk, 

 to reimburse the i)roducer. Beyond what is here advised, 

 the maker of a fancy article of milk can go to any extent he 

 pleases, and his purse and those of his customers will allow. 

 But for all })ractical purposes, milk made in this manner 

 will Ix^ good enough for anybody, and will be as good as the 

 average producer can attbrd to make, or the average con- 

 sumer buy. 



