Milking 



As soon as a cow has been milked the milk- 

 ing pail must be covered and so carried to 

 the place where the straining is to be done. 



The straining should not be done in the 

 barn, the barn yard, or any place in prox- 

 imity to dirt, or where flies will gather; a 

 proper place is the dairy room, the spring 

 house, or vat room, where milk can be pro- 

 tected against extreme contamination. 



When the milk has been poured from the 

 milking pail the latter should immediately 

 be re-covered and kept so until the milker 

 begins to milk another cow. 



As soon as a forty-quart can is filled it 

 should be placed in a cooling vat whose tem- 

 perature is less than 45. So few springs 

 have so low a temperature that the addition 

 of ice is usually necessary. The covers 

 should be tightly fastened on the cans, to 

 keep out dust, frogs, and mice. 



If the farmer persists in tipping the covers 

 he should protect the can with a wire or 

 cloth covering. 



The cans of milk when in transit to the 



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