no CLEAN MILK 



have led up to the establishment of those principles ; we now pro- 

 pose to devote our attention to the essentials in handling clean, pure 

 milk. First : We will consider those essentials necessary to insure 

 the continuance of the cleanliness of the milk until it reaches the 

 consumer, and then the various devices for convenience, labor- 

 saving and system required in handling large quantities of milk in 

 the best manner known at the present time — always with the ad- 

 mitted possibility of improvement in details. 



The milk room is the first essential. It must be clean, proof 

 against dust and extreme weather conditions, and separate from 

 barn and house. It need not be expensive or elaborate. The floor, 

 although preferably of asphalt or cement, may be of oiled or painted 

 wood (if smooth and tight), and if on the level with the bottom of 

 the milk wagon, will make it easier in loading the milk. 



All water and washings from the room must be carried away 

 in pipes to a point fifty yards from the milk house. 



The milk room should be surrounded by grounds free from 

 rubbish, pools of milky water, or dust (fifteen grains of dust have 

 been shown to contain as many as seventy million germs), and 

 should be at least forty feet from the barn. 



It must be well lighted, with mosquito screens at the windows 

 and doors. The windows and doors should be closed, as far as 

 possible, at the time the milk is handled in the house, to exclude 

 dust — ventilation being obtained by the King system. If there is 

 a closed porch or vestibule, it will be an added safeguard against 

 the admission of dust in windy weather, by providing an entrance 

 with double doors. The construction of the milk room may be of * 

 wood, with walls and ceiling of wood or plaster, preferably painted. 

 Whitewash may, however, be used on the inside of the room and 

 should be renewed every three months. Scrupulous cleanliness 

 must be observed in the milk room, and it should be kept as dry as 

 possible in all its parts, with no spots of mold on the walls. No 

 sour milk should be left in the room, as the sour milk, or lactic acid 



