2 82 MILK AND THE PUBLIC HEALTH cHAr. 



away. Such absence of facilities is not conducive to regular 

 washing, particularly at 6 A.M. 



The milker should wear a clean linen smock when milking, 

 and to be worn only then. Such a smock or overall not only 

 prevents contamination of the milk from dirty clothes, but if 

 it is to be kept reasonably clean it will mean the milker must 

 take some trouble to keep the cows, stool, and other things 

 with which he comes in contact clean. It is important that 

 the milking-stool should be kept clean, as, if dirty, the milker's 

 hands will soon be dirty. A metal stool is preferable to a 

 wooden one. 



Glean Vessels. — All milk vessels should be so constructed 

 that all parts can be thoroughly cleaned. All joints must be 



,11, III 



Fig. 23.— Two kinds of Milk Pails. 



properly made. As Leaflet No. 151 states : " All should be 

 cleansed immediately after use, and on no account should milk 

 be allowed to dry upon them. The cleansing may be best 

 accomplished by first washing them in cold or slightly warm 

 water, afterwards using hot water and a stiff brush, which is 

 much better than a cloth. The utensils should finally be rinsed 

 in boiling water. If steam is available, and the vessels can be 

 put over a steam jet, so much the better. The hotter the final 

 rinsing or steaming, the greater the likelihood of all forms of 

 germ-life being killed. After cleansing, milk vessels should 

 be left in an airy position, with the mouth or opening turned 

 downwards, but in such a position that the air has unrestricted 

 access. Parts which are not easily accessible should be 

 washed with lime-water occasionally." The ordinary wide- 

 open milk pail is unsatisfactory, and one with a partially 



