THE COW IN HEALTH AND DISEASE 19 



than could possibly result from the inspection 

 of his equipment. The dairyman must know 

 that cleanliness of his cous, the utensils in 

 which the milk is handled and of the persons 

 handling it must be observed. He must bring 

 himself to realize that milk is one of the most 

 easily contaminated foods that we have and 

 that a matter of a very short time is sufficient 

 for contamination to take place. He must be 

 educated into seeing that carefulness, cleanli- 

 ness and speed in handling milk will go a long 

 way toward eliminating many of the causes of 

 an impure product. A man can keep his uten- 

 sils clean, can keep his cows clean, and can 

 keep himself clean in very ordinary surround- 

 ings, and for that reason we contend that the 

 equipment has very little to do with the qual- 

 ity of the milk. It is the methods that count. 

 Whenever you find a man who has good meth- 

 ods about the dairy, you can overlook the 

 equipment and say to yourself that there is a 

 man who is producing good milk. 



Grading Suggested. 



Since it is first-class quality milk that is de- 

 sired we can not see why a systematic plan of 

 grading milk could not be worked out and suc- 

 cessfully applied. Of course, this would make 

 necessary a great deal of laboratory work, and 

 such tests would need to be made at intervals 

 that v.ould allovi' the laboratory worker time 

 to test all the samples under his supervision. 



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