Imjtroccniciif of a Dairy 



indoors for milking they stood restlessly in 

 their stalls, stamping and swishing their 

 tails. It was a hot, sultry day in August, 

 but indoors was more uncomfortable than in 

 the open air. The sun streamed through the 

 western windows, the strong odor in the 

 place attracted great numbers of flies, and 

 the stuffy, heated atmosphere was trying to 

 both cows and humans. The straining of 

 the milk was done in the barn; the strainer 

 had partly rusted, while the cheesecloth 

 used, being loosely fastened, would slip into 

 the strainer and be lifted out by the fingers 

 of the milker. 



To remedy such conditions required co- 

 operation, but the farmer had a willing spirit 

 and was convinced of the advantages to be 

 derived from the knowledge and scientific 

 training of the visitor. In company with the 

 bacteriologist the farmer went through his 

 establishment and its defects were pointed 

 out to him, the loss they caused him, and the 

 injury resulting to his milk. The weak 

 points in his system of operations were 



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