Pure Air in Stable and Bottling-room 159 
The milk should be removed from the stable imme- 
diately after it is drawn. It is needless to say that 
the milking should always be done with dry hands. 
After carrying the milk of one cow from the stable, 
the milker should thoroughly wash and wipe his hands 
before returning to milk another. 
It is equally important that thorough cleanliness of 
both vessels and air be maintained when the milk is 
- removed from one vessel to another. The question of 
providing pure air that is free from dust for the 
straining-, cooling- and bottling-rooms, is sometimes a 
difficult one to solve. During the winter months, 
when the ground is covered with snow, it is not so 
difficult; but when, during the summer, the air is 
more or less dust-laden, it is not easy to free it from 
dust before admitting it to the milk-room. Where 
large quantities of milk are handled in close proximity 
to the sterilizing apparatus, the air becomes heated 
and requires frequent changing, so that it is difficult 
to ventilate and admit none but pure air. It is very 
much better to admit. air to the cooling- and bottling- 
rooms through a fiue of a considerable height, as the 
air near the ground is more likely to be dust-laden 
than that higher up. When an abundance of water 
under pressure is at hand, an effective and most satis- 
factory means of ventilating is to force the air down a 
flue and into the room by means of one or more fine 
sprays from an ordinary fine-spray nozzle, placed at. 
or near the top of the flue. This not only drives the 
air into the room, but it removes the dust before it 
enters. One of the most successful dairymen, who 
