26 MARKET DAIRYING 



and hairs at milking time. This practically means that 

 the milker must always ha,ve 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. 



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 



