32 MARKET DAIRYING 
and hairs at milking time. This practically means that 
the milker must always have one or two cows washed 
ahead. He should be careful to wash his hands in clean 
water after each washing. 
Under ordinary conditions the cow is the greatest 
source of milk contamination. The rubbing of the milker 
against her and the shaking of the udder will dislodge 
numerous dust particles and hairs unless the foregoing 
instructions are rigidly followed. 
Attention should also be given to the cow’s switch, 
which should be kept scrupulously clean. The usual 
switching during milking is no small matter in the con- 
tamination of milk when the switch is not clean. 
Clean Milkers. Clothes which have been worn in the 
fields are not suitable for milking purposes. Every milker 
should be provided with a clean, white milking suit, con- 
sisting of cap, jacket and trousers. Such clothes can be 
bought ready made for one dollar; and, if frequently 
laundered, will materially aid in securing clean milk. 
7 
Fig. 1. Unflushed seam. Fig. 2. Flushed seam. 
Milkers should also wash and dry their hands before 
milking, and, above all, should keep them dry during 
milking. 
Clean Vessels. All utensils used in the handling of 
