LESSONS ON DAIRYING FOR RURAL SCHOOLS. 5 
The general dairy practice of the district will in some measure deter- 
mine the direction of the project, although the second type of home 
project is important to develop in any dairy community. 
LESSON I. PRODUCING CLEAN MILK. 
Sources of wnformation.—Farmers’ Bulletins 602, 748, 976, and 
1019. Department Bulletin 642. Bulletins from the State agricul- 
tural college. 
Topics for study.—Meaning of clean milk: If sl is kept compara- 
tively free from bacteria at source of production and is kept cold, the 
chances are good of its reaching the ultimate consumer carrying only 
a comparatively small number of bacteria. 
Types of bacteria in milk: Upon what does the number of bacteria 
in milk depend ? 
Sources of milk contamination: From the udder, dust 1 in air and on 
udder and flanks of cow, 
the milker, unclean milk 
utensils, impure water 
supply, and disease in 
the herd. (Fig. 1.) 
Importance of clean 
milk: Less danger to the 
consumer of contracting 
disease, keeps sweet 
longer, and makes higher 
grade of products. 
Relation of milk to 
: : Fie, 2.—T wo types of milk buckets: (A) Open top, undesirable; 
health 2 Uncle an M1 l k (B) top partially covered, desirable. 
sometimes cause of out- 
breaks of epidemics; clean milk important to the producers; protec- 
tion to health of family; better prices for milk; satisfied customers. 
How to obtain clean milk: (1) The care of the cow—health, test 
for tuberculosis, condition of udder, external condition, dirt on body, 
grooming, washing, clipping, bedding, disposal of manure, feed, fresh 
water. 
(2) The stable—location, surroundings, drainage, ventilation, sun- 
light, floors, stalls, cleanliness. 
(3) The milkhouse—location, arrangement, ventilation, cleanliness, 
equipment, water supply, etc. 
(4) Utensils—material, cleaning, sterilizing, need of cleaning. 
(5) Milking—where cows should be milked; care of cow before 
milking (grooming and cleaning); preparation by the milker (cloth- 
ing, hands, milking-stool, milk-pail); types of pails (fig. 2); dry hand 
versus wet hand milking. Stress importance of the milker’s health 
and the danger of contagious diseases being transmitted by the milk. 
