OFFICIAL INSPECTIONS /I. 99 



the amount of floating dust in the stable is reduced to a mini- 

 mum. Dust and bacteria are closely associated. Hay or other 

 dry fodders causing dust should not be fed until after milking. 



DIRTY EMPLOYEES. 



All persons employed to take care of the cows or the milk 

 should ibe dressed in clean suits made of some hard material 

 that will not collect dust and dirt. The hands of the milker 

 should be thoroughly washed and dried before milking. He 

 should' be furnished with a clean white jacket which will not 

 collect dust and which will show dirt easily if it does accumu- 

 late. 



DIRTY UTENSILS. 



Great care should be used to keep milk pails, strainers and 

 milk catis clean. Cracks and joints in pails and cans form a 

 very good hiding place for dirt and hence bacteria. It is well 

 to flush all joints and seams with solder before using a new 

 pail or can. Some form of narrow top pail should be used. 

 They decrease the amount of surface open to dust particles in 

 the air and hair of the cow. The form of narrow toip pail 

 that has a strainer attached is not considered sanitary, because 

 all hair and dirt that falls on the strainer is thoroughly washed 

 by the milk that follows. Even if the hair and dirt are not 

 washed through the strainer into the milk, the bacteria from 

 them are. Strainers should be thoroughly cleaned and scalded 

 after being used and as soon as they become soiled and filled 

 with hair should be thrown away. Pails and cans should be 

 cleaned after being used and should be scalded with boiling 

 water or live steam before being used again. 



DIRTY SURROUNDINGS. 



Even when milk has been drawn in accordance with the pre- 

 vious precautions, it is very easily contaminated if kept at any 

 length of time where it is not clean. Hence, as soon as one 



