FIRST CENTURY OF DAIRYING IN NEW SOUTH WALES. 



(16.) Do not change the feed suddenly do it by slow degrees. 



(17.) Feed liberally, and use only fresh, palatable foodstuffs ; in no 

 case should decomposed or mouldy material be used. 



(18.) Provide water in abundance, easy of access, and always pure ; 

 fresh, but not too cold, as then nly a little satisfies their thirst. 



(19.) Salt should always be accessible, as it promotes health. 



(20.) Do not allow any strong-flavoured food, like garlic, cabbage, 

 and turnips, to decompose in the stalls. Turnips and cabbages should 

 be fed after milking. Cows should not be allowed to cat onions or 

 garlic. 



(2f.) When kept in the stalls cows should be cleaned daily. If hair 

 in the region of the udder is not easily kept clean it ought to be 

 clipped. .,; 



(22.) Do not use the milk ifor a few days after calving. This milk 

 is the natural and most proper food for the young calf. <] 



Milking. 



(23.) The milker should be clean in all respects ; he should not use 

 tobacco ; he should wash and dry his hands just before milking. 



(24.) The milker should wear a clean outer garment, used only when 

 milking, and kept in a clean place at other times. 

 / 



(25.) Brush the udder and surrounding parts just before milking, 

 and wipe them with a clean damp cloth or sponge. 



(26.) Milk quietly, quickly, cleanly, and thoroughly. Cows do not 

 like unnecessary noise or delay. Commence milking at exactly the 

 same hour every morning and evening, and milk the cows in the same 

 order ; each person should milk the same, cows. 



(27.) Throw away (but not on the floor, better in the gutter) the 

 first few streams from each teat ; this milk is watery and of 

 (little value. It may , however, injure the rest of the milk, which is 

 very valuable and important. 



(29.) Milk with clean hands, and as dry as possible; never allow 

 the hands to come in contact with the milk whilst it is being treated 

 on the premises. 



(30.) Do not allow dogs, cats, or idle persons to be around at milk- 

 ing time. 



(31.) If any accident occurs by which a pail full or partly full of 

 milk becomes dirty, do not try to remedy this by straining, but reject 

 all this milk, and rinse the pail. Do not revenge the loss on the cow. 



(32.) Weigh and record the milk given by each, and take samples 

 at K-ast once a week <ior testing for fat process. A pair of scales and 

 a simple milk tester should be in the possession of ever,y dairyman, 

 for reasons too numerous to mention under these headings. 



Care of Milk. 



(33.) Remove the milk of every cow at once from the stable to a 

 clean, dry room, where the air is pure and sweet. Do not allow cans 

 to remain in stalls while they are being filled, or in the rain. 



(34.) Strain the milk through a metal gauze and fine rheese cloth 

 as soon as it is drawn from the cow. 



(35.) Aerate and cool the milk as soon as strained. M an apparatus 

 for airing and cooling at the same time is not at hand, the milk should 



