132 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



In the first three cases there was apparently the same amount of dust in 

 the air. It will be noticed that dust from the cow's body is very heavily 

 ladened with bacteria, while that from corn meal is nearly sterile. 



THIRD, THE MILKER.— Many times the milker goes to his task clad 

 in the same suit in which he curried the horses a few minutes before and 

 his hands no cleaner than bis dirt laden clothing. Both soiled hands and 

 dirty clothing are loaded with germs that injure milk. Before commenc- 

 ing to milk the milker should cleanse his hands, put on a clean suit and 

 cap which are used for no other puropse and that may be easily washed. 

 He should always milk with dry hands and never alloy his hands to come 

 in contact with the milk. 



FOURTH, THE DAIRY UTENSILS.— These are often very improperly 

 washed in milky water and with a cloth simply swarming with bacteria, 

 milk remaining in the seams and corners, and the whole surface being 

 covered with a coating of bacteria If utensils in such a condition are 

 allowed to stand in a warm, damp place bacteria will develop in them 

 very rapidly, so that by the time of the next milking a good crop has 

 developed ready to take possession of the milk. 



The utensils should first be rinsed in cold water, then washed in hot, 

 using some cleansing substance as soap or sal soda, again rinsed and 

 sterilized, either by means of live steam or boiling water and placed in 

 the sun where dust cannot blow on them. 



Fresh milk is easily removed, but if allowed to become dry or sour it 

 is difficult to get off. 



The only methods of securing pure milk is by preventing dirt and 

 bacteria from entering it during milking time, for after it is once contami- 

 nated there is no remedy. Never use preservatives of any kind, cleanli- 

 ness and cold are all that should be used to keep milk sweet. 



True it is we have a few model daries, and I am very glad to say 

 their number is increasing, but the question of how to obtain pure milk 

 will doubtless continue to trouble both the consumer and wide awake but- 

 ter and cheese maker until there is a revolution in the methods of the 

 average dairyman. 



DISCUSSION. 



Mr. Conigan: If the cows were taken care of, the best of care, how 

 much benefit wiuld be derived from areating the milk in the way of de- 



