wagon or oven carried very far fi'orn the pump by hand in 

 paik, human nature will &iu'ely reaort to economy m mat- 

 ters of cleanliness. 



As re^ferred to above, the cows- should be under the in- 

 spection of a skilled veterinarian, and certiiied healthy in 

 every respeet. 



The whole body of each animal should be groomed once 

 dail3^ 



If the hair in the region of the udder is long it should 

 be clipped. Before each milking the flanks, inside of thighs, 

 and udder should be washed thoroughly (many use two 

 changes of water), and then all dried, especially the udder 

 and teats, using a clean di'y towel. 



The cows must not \>e allowed to lie down after being 

 cleaned for milking until the milking is finished. 



The milker shoidd be personally clean. Before milk- 

 ing the hands should be thoroughly washed in hot water 

 with so-ap and nail-brush, end well dried with a clean 

 towel. On no account should his hands bo wet' with milk 

 or other fluid during milking. 



The milking should be dono regularly at the same hour 

 morning and evening, and in a quiet, thorough manner. 

 Light colored \'\-e.shable outer garments, should be worn 

 during milking. They should be clean and dry, and when 

 not in v&e they should be hung in a clean plaee protected 

 from dust. 



Milkmg stools must be kept sterile. Iron stools painted 

 white are rec^'mmended. 



All other persons engaged in the dairy should be reli- 

 able and intelligent. Children under twelve years should 

 not be allowed in the stable during the milking, since in 

 their ignorance they may do harm, and from their liability 

 to contagious diseases they ai'e more apt than older persons 

 to' transmit these diseases through the milk. 



Cats and dogs must be excluded Jrom the stables at 

 all times. 



