94 



REPORT OF THE 



No. 55 



cement floor, moveable wooden platforms may be placed in each stall for the cow 

 to stand on. 



"The food of the cow should be clean and wholesome, free from dust and bad 

 flavour. Dusty hay and bedding are common sources of trouble in milk. Turnips, 

 distillery slop and wet brewers' grains should not be fed to milk cows. Corn silage, 

 mangels, clover hay, oats, bran and oilcake are standard foods for milk production. 

 Give of the roughage what cows will eat up clean and of the meals according to 

 milk flow on the average about 4 Ibs. bran, 3 to 4 lbs\ chopped oats and 1 to 2 

 Ibs. oilcake per cow daily. 



"The milker should wear clean clothing, have clean hands, use a clean pail 



Cheese Factory, common in Ontario twenty-five or thirty years ago ; unfortunately a 



number still survive. 



with a small top, and a clean stool. Wipe the cow's udder before commencing to 

 milk and exercise all reasonable care in order to get clean milk. Visible dirt should 

 be removed at once by the use of a cloth or fine brass sieve strainer both of which 

 must be kept clean and in fresh air and sunshine as much as possible when not in 

 use. To prevent the multiplication of bacteria where the milk is sent the factory it 

 should be cooled as rapidly as possible to a temperature below 65 degrees F. 

 better to 50 degrees F. To do this ice is necessary on most farms. One ton of 

 ice for each cow ought to be stored for cooling milk and cream. For cooling milk, 

 a trough or box which will hold all the cans of milk and have room for ice is a 

 convenient method. Milk should be delivered to the manufacturer as soon as pos- 

 sible after it is drawn from the cow. 



