COMPANY REGULATIONS 261 



through a fine metal strainer, which must be cleaned fre- 

 quently. 



d. The milk is to be cooled before it is shipped, at all sea- 

 sons, and just after milking, by the use of a cooler, to at least 

 8° C. (46.4° F.). 



e. Mucking out shall not take place until after the morn- 

 ing milking, and in the afternoon it must be completed at 

 least one hour before milking. 



f. Fresh cows [those giving beast milk], cows which give 

 less than 3 kilos [3 quarts] a day, and cows that have been 

 separated from the herd by the veterinarian shall have places 

 in the end of the stable, so that it will not be possible for the 

 milkers to mix their milk with that of the cows producing milk 

 for the use of the company. 



2. A sufficient supply of ice shall be available. For cool- 

 ing, an apparatus is to be used that is set up in a light, clean 

 room, that is used for no other purpose, and each time, before 

 used, it is to be rinsed off with clean water. 



3. The producer agrees to follow the instructions regard- 

 ing cleanliness in the stable and the care of the milk that may 

 be given him by the company or by their veterinarian. 



E. DELIVERY 



1. In the summer the transport wagons must be supplied 

 with a cover to protect the milk cans from the sun. 



Feed, fertilizer, etc., must not be carried on the same 

 wagon with milk or with the cleaned milk containers. 



2. The company furnishes the cans used for transporting 

 the milk. Those used for nursery milk must not be used for 

 other milk. Under no circumstances shall the cans be used 

 for any purpose other than to send milk to the milk station. 

 The cans are cleaned by the company before they are returned. 



3. The producers are to rinse the cans in clean, cold water, 

 and, if soiled during transportation, they are to be cleaned. 



4. The producer is required to furnish a supply of good 

 water for the cows and for cleaning the vessels and utensils 

 that come in contact with the milk. Any suspected defect of 



