The first' feW streaans fi'om each teat, should be dis- 

 carded in order tO' free the milk ducts from milk that has 

 remained in them for some time, and in which bacteria 

 are sure to haA^e multiplied gi'catly. If in any milking a 

 part Gif the milk is bloody and strinn-y or unnatural in ap- 

 pearance, the whole quaaitity of the milk jdelded by that 

 animal should be rejected. If any accideiat occurs by which 

 the milk in the pail becoiTics dirty, all the milk should be 

 rejected, and the pail should bo cleanis^ed au'd sterilized. 



The milk paile should have an opening not exceeding 

 eight inches in diameter. 



The milk of each cow mu«t be removed from the stable 

 to the dairy immediately after it is obtained, and strained 

 through a sterilized strainer. 



The rapid cooling of milk is of great importance. The 

 milk should be cooled to' 45 deg. F. within, one hour after 

 milking. Aeration of pure mdlk beyond that of milking m 

 umiecessary. 



All dairy utensils, including bottles, should be thor- 

 oughly cleansed and sterilized. This can be done by firet 

 thoroughly rinsing in warm ^v-ater, then washing with a 

 brush and soda or other alkaline cleansing maternal and. hot 

 water, and thoroughly rinsing. After the cleaning they 

 should be sterilized with flowing steam for one hour, or 

 \A-ith steam under one atmosphere of pressure for fifteen 

 minutes, and afterv/ards be kept inverted in a place free 

 from dust. 



The dairy ehould be a. building separated from the 

 house and stables. The room in which clothing, utensils 

 and bottles are cleansed and sterilized should, be separate 

 from the milk cooling and bottling rocvm. 



Bottles after filling must be closed Avith sterilized discs 

 and capped iso as to keep all dirt and dust from the iniier 

 surfaces of the neck and mouth of the bottles and stored 

 in a separate refrigerator. 



S6 



