the bursting of a blood vessel in the udder, or by un- 

 skilled use of a milking-machine, 



Milk which shows signs of being' bloody is not fit 

 for the manufacture of high grade products and shoulfl 

 not be shipped to a creamery. 



Salty Milk 



(See page 36) 



Several other milk defects have been experienced 

 but their appearance is so infrequent that a discussion 

 does not seem necessary. 



