130 



REPOHT OF THE 



No. 55 



as they can be more easily kept clean 

 than wood or earth. 



6. If the space over the cow is used for 

 storage of hay, the ceiling should be made 

 tight to prevent chaff and dust falling 

 through. The practice, somewhat com- 

 mon among farmers, of packing hay, etc., 

 on loose poles over the cows is exceed- 

 ingly bad, since it invites the collection 

 of dust and cobwebs, and the difficulty of 

 keeping the stable clean is increased. 



7. The stable should be whitewashed at 

 least once a month. 



8. The manure gutter should be from 

 six to eight inches deep and should be 

 kept free from manure. 



9. The use of land plaster or lime is 

 recommended upon the floors and gutters. 



10. The flooring where the cows stand 

 should be short enough so that all manure 

 will be dropped into the gutter and not 

 upon the floor itself. 



11. The floor should be swept at least 

 an hour before milking in order that the 

 dust may have a chance to settle before 

 the milking is begun. 



12. If individual drinking ,sins are 

 used for the cows, they shoi be fre- 

 quently drained and cleaned. 



THE Cows. 



1. The cows should be kept at all times 

 in a healthy condition and an examina- 

 tion by a veterinary surgeon should be 

 made twice a year. 



2. The cows should be groomed daily, 

 and all collections of manure, mud or 

 other filth should not be allowed to re- 

 main upon their flanks, sides, udders, or 

 bellies during milking. 



3. The clipping of long hairs from the 

 udder and the right side of the cow is 

 of assistance in preventing the collection 

 of filth, which may drop into the milk. 



4. The hair on the tails should be cut 

 so that the brush will be well above the 

 ground. 



5. In winter the tail may be clipped. 



6. The cows should be bedded with saw- 

 dust, shavings, dried leaves, straw or 

 some equally clean material. 



7. The use of horse manure for bedding 

 is to be condemned. 



8. To prevent the cows from lying down 

 and getting dirty between cleaning and 

 milking, a throat latch of rope or chain 

 should be fastened across the stanchions 

 under the cow's neck. 



THE MILKING AND MILKERS. 



1. The milkers should be clean. 



2. Their hands should be thoroughly 

 washed with soap and water and carefully 

 dried on clean towels before milking. 



3. Clean overalls and jumpers should 

 be worn during the milking of the cows, 

 should be used for no other purpose, and 

 when not in use should be kept in a clean 

 place protected from dust. 



4. The hands and teats should be kept 

 dry during milking. 



5. The practice of moistening the 

 hands with milk is to be condemned. 



6. The first few streams from each teat 

 should be rejected, as this contains more 

 bacteria than the rest of the milk. 



7. All milk drawn from the cows 30 

 days before and 10 days after calving 

 should be rejected, and also all milk from 

 diseased cows. 



8. The pails in which the milk is drawn 

 should have as small an opening at the 

 top as can be used in milking. This ren- 

 ders the collection of dust less likely. 



9. The milking should be done rapidly 

 and quietly, and the cows should be 

 treated kindly. 



10. Dry fodder should not be fed to the 

 cows during or just before milking, as 

 dust therefrom will fall into the milk. 



THE MILK. 



1. The milk should be removed as soon 

 as drawn to the milk-house and strained 

 and cooled to the proper temperature at 

 once. 



2. A good plan is to strain the milk 

 into cans which are standing in ice water 

 which reaches the neck of the can. 



3. The more rapidly the milk is cooled 

 the safer it is and the longer it will keep 

 sweet. 



4. Ice should be used in cooling, as very 

 few springs are cold enough for the pur- 

 pose. 



5. If aerators are used, they should 

 stand where the air is free from dust or 

 odour, and on no account should they be 

 used in a stable. 



6. Milk strainers should be kept ex- 

 ceedingly clean, and scalded a second 

 time just before using, and if cloth strain- 

 ers are used, several of them should be 

 provided in order that they may be fre- 

 quently changed during the straining of 

 the milk. 



By order of the Board of Health. 



