APPENDIX L 577 



6. Hay or food must not be stored in the byre, but kept in an adjoining 

 building. 



7. The dairy must only be used as a dairy, and the place for washing the 

 milk utensils for that purpose only. 



Milking. — I. The air of the byre must be kept as free from dust as possible, 

 and at milking-time especially so. 



2. The udders and teats must be cleaned before milking. 



(It is also recommended that the tail and hind-quarters of the cows 

 should be clipped.) 



3. The milker must wash his or her hands thoroughly before milking, and 

 also rinse the hands in water after milking each cow. 



4. The milk must not remain a moment longer in the b\Te than is absolutely 

 necessar>-, and must be at once strained and cooled. 



5. The milk of any cow showing signs of disease of the udder, or of other 

 disease, must not be used for sale. 



2 a 



