THE COW IN HEALTH AND DISEASE 33 



be exercised in handling it. Milk for infant 

 feeding or for human consumption should be 

 produced from healthy cows. They should not 

 have diseased udders. They should be kept un- 

 der sanitary conditions, and they should have 

 plenty of fresh air and sunlight. They should 

 be kept clean and the region of the flank and 

 the udder should be washed with a damp cloth 

 and dried before milking, as this prevents any 

 dandruff or loose hairs or other dirt from falling 

 into the bucket while milking. The attendant 

 who does the milking should have clean hands 

 and wear clean clothing while milking, and 

 should not be around people infected with con- 

 tagious diseases, sush as diphtheria, typhoid 

 fever, smallpox, or other such diseases. 



You have a perfect right to demand this much 

 of your man who sells you milk and more, too. 

 The milk should be cooled to 50 degrees or less 

 as soon as possible after it is drawn, and kept 

 at that temperature until it is marketed. The 

 vessels into which it is drawn and in which it 

 is stored should have no seams around which 

 the milk might collect and decompose. In the 

 cities which have a provision for inspection un- 

 der competent veterinarians these matters will 

 all be attended to; if you' have not this sort 

 of inspection, now is the time to advocate it, 

 and do not give up until you have secured it. 



Not all the fault lies with the dairyman, how- 

 ever. Many people do not care for their milk 

 properly after it is delivered to them. Milk 



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