156 Milk and Its Products 
Care of the stable.-—The thorough cleansing of the 
stable is an important factor in the production of 
clean milk. Not only should the stable be thoroughly 
cleaned of the voidings, but it should be washed care- 
fully every day. If the cows are kept in the stable 
most of the time, it should be cleaned of voidings 
two or three times daily. The thorough cleaning of 
the stable is an important aid in keeping the stable 
air comparatively fresh. An abundant supply of 
water, under pressure, that may be forced through 
a hose, is, of course, very desirable. If the water 
supply is somewhat limited, or the use of a hose not 
permitted, the use of disinfectants is oftentimes resorted 
to, and undoubtedly is a very great aid in maintain- 
ing a low bacterial content in the milk. However, 
the use of disinfectants cannot take the place of 
thorough cleansing, as the disinfectants will not pre- 
vent dust from accumulating. Before each milking, 
the stable should be freed from dust as perfectly as 
possible. Various means are employed to accomplish 
this end. Where water is at hand, under sufficient 
pressure to produce a fine spray, spraying the whole 
interior of the stable is an effective means of allay- 
ing the dust. When this cannot be done, some suc- 
cessful dairymen turn live steam into the stable in 
sufficient amounts to perfectly clear the stable of all 
dust. As this steam condenses, and falls, it carries 
the particles of dust with it. This, as does spraying, 
tends to dampen the litter and those parts of the 
cows that are not washed, and thus prevents dust by 
any movement,of the cows. 
