THE COW IN HEALTH AND DISEASE 17 



free from dangerous disease germs as that pro- 

 duced by his neighbor just across the way who 

 does not have such extensive equipment or 

 make such a pleasing appearance. While horse 

 meat may be almost if not altogether as palat- 

 able as beef, yet most of us would hesitate or 

 even refuse to eat it simply from our esthetic 

 feeling toward it. 



The Federal score-card calls for a perfect 

 score of 100 — 40 to the equipment and 60 to the 

 methods. From the reasons just given and 

 from results actually obtained, we feel that it 

 would no doubt be better if a much larger to- 

 tal, say 80 or 85 points, be devoted to methods. 

 For after all, a perfectly equipped dairy with 

 faulty methods will not produce a high grade 

 market milk, and hence we feel that even more 

 stress should be laid upon the methods. 



H<ealth of Cows. 



The first thing under the methods in the 

 dairy that should receive attention should be 

 the health of the cows. Since we know that 

 tuberculosis is so common among dairy cows 

 and that many cases of tuberculosis among in- 

 fants are contracted from infected cow's milk 

 we feel that no one should be allowed to offer 

 milk for sale for human consumption unless 

 sure that the cows that produced it are free 

 from tuberculosis. Cows that are affected 

 with other contagious or infectious diseases 

 such as leucorrhea or whites, or cows with one 



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