HOUSING AND EQUIPMENT FOR GOATS 241 



cleaning and sterilizing utensils, is an essential part of a 

 goat dairy. Plans for this equipment are issued by dairy 

 supply houses and by agricultural schools and stations, 

 for cow dairies, and these plans should be studied and 

 adapted in miniature to the needs of the commercial 

 goat dairy. 



For the family goat a few suggestions may be useful 



Fig. 68. — Proper milking bucket with covered spout, half hood and a strainer cloth. 



in maintaining the high quality of the goat milk. The 

 milk room and the milk bench should be kept scrupu- 

 lously clean. The doe, if not naturally short haired, 

 should be kept smoothly clipped on the flanks and 

 stomach and around the udder (Figs. 74 and 75). She 

 should be brushed before milking, and her udder should 

 be wiped with a damp cloth. All buckets and other uten- 



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