262 



Nature- S tudy Agriculture 



How milk 

 fit to be 

 certified 

 may be 

 produced 



Keeping 

 barn, cows, 

 and milk 

 free from 

 dust 



Cleanliness 

 of the 

 milker 



M'. T. tikUUng 



FIG. 208. Cows in iron stanchions. The feed box shown at the rear is 

 supported on rollers so that it can be pushed about easily. 



quality that it could be classed as certified by the most 

 particular health board. In order to accomplish this, 

 the cows should be known to be free from disease, and 

 they should be housed in clean, well-ventilated barns 

 when not in the pasture (Fig. 208). 



No cleaning should be done and no hay should be 

 carried about the barn for half an hour before milking- 

 time, for if dust is settling many thousands of bacteria 

 will be carried by the dust particles into the milk. The 

 cows should never be allowed to remain dirty, but should 

 be cleaned with a brush or curry comb. The udder 

 should be wiped with a damp cloth just before milking, 

 so that particles of dust and hairs will not drop into the 

 bucket. A hair may carry a great number of bacteria. 



The milker should be a person of cleanly habits, and 

 his clothing should be clean. Many of the large dairies 



