154 Milk and Its Products 
Selection of the cows.—It is important that none but 
sound, healthy cows be selected for the production of 
certified milk. The strongest and most vigorous organ- 
izations not only produce milk best in quality, but 
are most certain to stand the strain incident to the 
trials of heavy dairy feeding. It is also important 
from a financial standpoint that none but heavy 
milkers be selected, as the labor of caring for the 
animals is so great as to make light milkers even 
more unprofitable in the certified milk stable than on 
the ordinary farm. Sufficient care should be exercised 
to select cows that have sound and normal udders. 
Those that have at some time been affected with gar- 
get, even though apparently fully recovered, should be 
regarded with suspicion. It is well understood that 
some cows, although apparently in a perfectly normal, 
healthy condition, produce milk having a somewhat 
high bacterial content. While these cows are not so 
desirable, yet it is impossible to weed them out with- 
out making one or more bacterial examinations of the 
milk of each individual. Cows that show any indica- 
tion of irritation at milking time are not desirable. 
Any unnecessary movement tends to produce more or 
less dust, particularly in ‘the winter time, when the 
stable floors are partially or wholly covered with 
litter. 
Provision should be made to remove all cows from 
the certified milk barn that have reached the period 
of lactation when they are known as strippers. On 
the other hand, they should not be placed in the certi- 
fied herd until they are surely over the trials of par- 
