120 



KEPOKT OF THE 



No. 55 



months, too much stress cannot be laid on the importance of prompt chilling and 

 keeping the milk cold. Below forty-five the bacteria will not multiply ; from forty- 

 five to fifty-five, they multiply slowly ; while around seventy, which milk frequently 

 reaches before being delivered to the consumer in the hot weather, they double 

 every half hour. It necessarily follows that the s'ame scrupulous care as to their 

 personal cleanliness should be exercised by those who are doing the milking or 

 milk handling, and in no case should anyone exposed to a contagious disease be 

 allowed to have anything to do with the handling of milk. The hands should 

 always be washed before milking, and the practice of wetting the hands' before 

 starting or during milking cannot be regarded as other than filthy. Assuming 

 the cows are healthy, produce the milk under conditions of absolute cleanliness, 

 handle it with the same care, chill quickly and keep cold until used, and the problem 



Impossible to get clean milk from dirty cows. 



has been solved. We are firmly convinced that it is easily possible to produce good 

 sanitary milk in the average Ontario barn without any more radical changes than 

 strict cleanliness and prompt chilling, and these are not expensive. 



TACTUL VETERINARIAN COULD ACCOMPLISH MUCH. 



It is easily conceivable that the visit of a veterinarian-inspector three or four 

 times a year, making tactful suggestions and encouraging improvements in all 

 lines, would have a wonderfully beneficial effect, but it is not to be expected that 

 any revolution can be wrought in a week or a month. It must be a gradual pro- 

 cess of education and peaceful persniasion. Tact on the part of the inspector will 

 always accomplish more than stern authority. Two of the great difficulties to be 

 met with are the tenant farmer and the raan with the old barn. Many of these 

 instances were observed in different parts of Ontario. The one cannot be expected 



