178 MILK HYGIENE 



as are apparently soiled with, manure or earth. If there 

 are sores upon the teats these must be carefully washed 

 off. Instead of washing, one may rub the udder with a 

 dry cloth or brush it and then rub in a little neutral fat 

 [as vaseline].*^ 



4. The milkers must have a special dress to be used 

 only during milking, and this must be washed as often 

 as necessary. The milkers must wash their hands be- 

 fore milking, and during milking they must have plenty 

 of clean water and clean cloths at hand with which to 

 wash not only the teats but also their own hands, as 

 often as is necessary. 



5. Milk pails, milk strainers and milk cans must be 

 carefully cleaned in the dairy house. If it be necessary 

 to rinse out the pails or strainers when milking in the 

 pasture, only clean water which has been carried to the 

 place must be used and not that from a reservoir in the 

 pasture. 



d. The health of the attendants. A very important 

 point in milk hygiene is the condition of health among 

 the workers in the dairy and of the milkers and, indeed, 

 among all persons who are connected with milk produc- 

 tion. As has already been emphasized, there are a num- 

 ber of infectious diseases of man which can easily be 

 transmitted through milk and which have appeared in 

 many instances as extended " milk epidemics." Fre- 

 quent inspection liy a physician of all persons connected 



*- [This reference to milking cows at jiiasture, whicli has now 

 become unusual in most parts of America, is explained by the Danish 

 custom of keeping cows tethered out of dooi's the entire summer. 

 During this season, the cows are allowed to graze on grass and 

 especially planted forage crops, which are harvested by the cows 

 without waste, as the tether pin to which the tie rope is attached 

 is moved but a few feet at a time and is not moved again until the 

 forage within reach has been consumed. Water is carried to the 

 cows in tanks on wagons. L. P.l 



