Clean Milk 



after being groomed and washed, shall not 

 become dirty again through their surround- 

 ings indoors. If it be considered that cows 

 are stabled uninterruptedly for a period of 

 six months, and that the condition of their 

 quarters is a factor in their health, and, fur- 

 thermore, that the milking is done in the 

 barn, the cleanliness of the place will be 

 admitted to be of prime importance. Keep- 

 ing a barn in a sanitary condition is not a 

 great problem, for there is hardly a dairy 

 community which does not boast of a barn, 

 accommodating a herd of from ten to fifty 

 cows, which is clean and free from odors. 

 The means required are very inexpensive, 

 and the methods to be followed simple. 



If a farmer starts with his barn in proper 

 condition he has done much in his campaign 

 against dirt and disease. A thorough over- 

 hauling and cleaning just before the cows 

 are put in the barn for the winter period, and 

 after they are turned out to pasture on the 

 approach of summer, will do much toward 

 preserving the building and reducing the 



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