SHAPE OF MILK PAIL. 



that one towel may be used on four cows, a fresh surface being 

 used on each udder. 



After cows have been cleaned before milking it is desirable 

 to prevent their lying down and becoming soiled. A cow 

 kneels on the fore legs before lying down, and a light chain 

 passed under the throat and affixed to the stanchion will pre- 

 vent her doing so. 



Shape of milk paiU Bacteriological examinations of the 

 foregoing nature have suggested modifications in the shape of 

 the milk pail to minimize the contamination. The changes 

 have been along the line of reducing the area of the opening 

 down to the minimum size that may be used without seriously 

 inconveniencing the milker. Fig. 2 shows a desirable t\-])e 

 of milk pail. When the pail 

 is in use, the hood is kept up- 

 permost, and since a pail is 

 held at an angle to the floor, 

 between the milker's knees, 

 the hood prcx-ents the vertical 

 exposure of the opening. Cov- 

 ered pails with an aperture, 

 containing a cheesecloth or a 

 wire gauze strainer, are infer- 

 ior to the pail with the small 

 open area protected by a hood. 

 Such a pail offers a greater 

 area open to contamination, 

 and the strainer does not con- 

 stitute a barrier to the entrance 

 of bacteria. Nevertheless the 

 covered pail with cheesecloth 

 strainer is VL-r>- convenient for 

 the milker and is a great im- 

 provement over the common 

 open pail. Such a pail will 

 exclude 29 per cent, of the total bacteria and 41 per cent, of 

 lactic acid organisms as compared with the ordinary open pail 

 in a cleanlv dairy. In an extremely dirty dairy the same pail 



Pearson's milk pail 



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