CATTLE. 341 



the past. It should be well lighted, well ventilated and with a goodly 

 supply of fresh air, free from stable taint, with an excess of litter for 

 bedding, and with nutritious food, the farmer is on the road to success. 



But to have all the conditions mentioned progress will be slow, unless 

 the injunction which the Good Book records, "Man shall live by the 

 sweat of his brow," is transformed from the common idea of physical 

 labor to the divine creation — thought; and when we by mental exertion, 

 succeed in starting the sweat upon our brows then it is that we progress 

 and our minds are receptive and improvement begins along the dairy 

 highway which leads us into the avenue of the care of milk. 



The farmer should be regular about his hours of milking and feeding, 

 be kind and gentle to his stock, and create an affection for them so that 

 when he commences to milk, his peace of mind will not be harassed by 

 a kick in the short ribs and the loss of a pail of milk and several cuss 

 words. When the affection is complete all is harmony. The udder and 

 bag should be neatly cleaned and the milking done with dry hands. As 

 fast as milk is secured it should be carried out of the stable into the pure 

 air or into a room set apart for milk. It should then be carefully strained 

 through several thicknesses to remove at once all dust and filth that have 

 accidently reached the pail, and then should be aerated either by stir- 

 ring thoroughly or over any of the new styles of aerators now in use, to 

 set free from the milk the gases, foreign odors and animal heat which it 

 contains, and to gradually lower the temperature to a point where de- 

 composition will be arrested and where the changes will be slow; this 

 point is ually reached when the temperature is 55° F. If the night's 

 milk is to be held over until morning for delivery, the cans of milk 

 should be submerged in spring or ice water to the depth of two inches 

 above the cream line or top of the milk in the can. A very erroneous 

 idea seems to prevail that if the can is one-half submerged in water, it 

 will be all right; but such is false, for cream and butter fat of all the 

 component parts of milk is the first to sour and should receive the best 

 care. The cream that forms on the can during the night above the out- 

 side water level will be exposed to the air on top and sides and its tem- 

 perature will be nearly the same as the surrounding air, and were the 

 night warm enough the cream would be sour and the milk sweet. 

 Therefore keep the cream or cream line below the water level on the 

 outside of the can where the changing conditions are normal. Then, 

 when ready for delivery, it should be placed on spring wagons and pro- 

 perly covered to exclude the heat and cold, and delivered in such a con- 



