Necessary Precautions in Milking 157 
Milking.—In the production of certified milk, clean- 
liness all along the line is most essential, and the 
' ¢leanliness of the milkers and their wearing apparel 
is quite important. The milker should be scrupulously 
clean, and should wear clean clothing, preferably cot- 
ton suits that will readily show any accumulation of 
dirt. Each milker should be provided with a clean 
suit as often as every day. After the dust is removed 
from the stable by spraying, or by the other means 
described above, before the milking commences, the 
cows should be thoroughly washed on those parts 
that are likely to come in contact with the milker, 
such as the sides, thighs, udder, tail, ete. These parts 
should be washed in at least two waters, to the first 
of which should be added some odorless disinfectant. 
After the last washing, the parts should be wiped with 
a damp cloth so there is no danger of dripping. Then 
the cows are ready to be milked. Practically without 
exception, the milkers in a certified barn use some 
kind of covered pail. There are several kinds of 
covered pails with various-sized openings on the mar- 
ket, from which choice may be made. They are, how- 
ever, pretty well agreed that milking through a strainer 
is not to be commended. It undoubtedly is a most 
excellent practice to strain the milk of each cow sepa- 
rately. This gives the dairyman an opportunity to 
reject the milk from any cow that does not seem to be 
quite normal. Occasionally an individual produces a 
little slightly stringy milk that would not be detected 
by the milker, but can be rejected at straining time 
if the milk from each cow is strained separately. 
