No. 4.] SANITARY MILK. 97 



into the bottling room. Near the bottling room should be 

 located a cold-storage room, in whicli the milk can be stored 

 after leaving the bottling room, from which it can be shipped 

 as desired. A boiler room, men's wash room and laundry are 

 also necessary, and should be situated adjacent to, but having 

 no connection with, the other rooms. 



After the barns are perfectly clean, by being washed down 

 with hot water and scrubbed with brushes, using a Avashing com- 

 pound on the floors, mangers and walls, the cows should be 

 groomed, their bodies thoroughly wiped with wet towels, tails 

 and udders washed, and their udders dried with clean towels. 

 The cows being properly cleaned, the milkers (who should be 

 above suspicion in regard not only to their own health, but to 

 the health of those with whom they come in contact, as disease 

 germs are easily carried, and milk is an excellent medium by 

 which they can be conveyed to the consumer) should proceed 

 to the men's wash room, washing face, hands and hair, don 

 white laundered suits and caps, procure a milking pail and 

 stool, which utensils have been sterilized, then proceed to the 

 milking barn properly equipped for milking. The first stream 

 must be discarded, as it may harbor some bacteria contained in 

 the end of the teat. 



After milking the cow, the pail is taken into the receiving 

 room, the milk jveighed and strained through a cheese cloth 

 strainer. This strainer should be changed for each pail of 

 milk, as it is used only as a precaution in case a hair or some 

 other foreign substance gain access to the pail. If the same 

 strainer were used continuously, it would tend still further to 

 dissolve and force the contamination through the strainer, and 

 so contaminate the milk from the pails following, wliich may 

 have been free from such contamination. Do not attempt to 

 strain anything out of milk ; rather do not let it get in. It has 

 been found, by repeated bacteriological tests, that the results 

 were just the same from samples taken direct from the pail as 

 when strained through sterilized cheese-cloth strainers, and 

 that their use in a dairy where surgical cleanliness is applied is 

 more a precautionary measure than otherwise. By no means 

 should a metal strainer be used. 



Before returning to another cow, the milker must carefully 

 wash and dry his hands. As soon as each can is filled it should 

 be immediately conveyed to the bottling room of the dairy, 

 where it is cooled to 38° or 40° F., bottled, capped and put into 



