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THE BUSINESS OF DAIRYING 



. contamination of the milk during milking as far as 

 possible. 



Cooling and storing. — The best plan is to remove 

 the milk from the barn after milking each cow, 

 strain, and run over a cooler, immediately reducing 

 the temperature to at least 50° It is just as impor- 



A MILK HOUSE FOE THE SMALL FARMER 



tant, also, that the milk be stored at a low tempera- 

 ture. Ice is the best protection during transporta- 

 tion, but the milk should at least be protected with 

 a wet blanket in summer and a dry one in winter. 



The dairy score card. — The score card presented 

 herewith is used by the Dairy Division, United 

 States- Department of Agriculture, for rating dairy 

 farms. It points out ideal conditions and shows 

 mathematically the proper weight to be given to 

 each division of dairy work. Any dairyman can 



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