260 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



His cow stable has cement floors and cement mangers. It is furnished 

 with individual stalls, the stall work being all of iron and woven wire. Ti 

 has a system of ventilation and has plenty of light. 



The other stablesi are provided with cement and painted stalls, whicb 

 permit them to be easily cleaned, and every day they are thoroughly 

 flushed and scrubbed, abundance of water being at hand. A complete sys- 

 tem of sewerage is provided and the stables are well ventilated, receiving 

 a constant supply of fresh air from i ut of doors the same as in a well ven- 

 tilated house. 



One-half hour before milking the crows are groomed. The milkers 

 are required to clean their hands and put on white milking suits. One 

 man is employed to clean the udders of the cows just in advance of milk- 

 ing, using a sponge and warm water for this purpose. Mr. Gurler formerly 

 required each milker to clean the udders of the cows that he was to milk 

 before he commenced to mill:, but learned the manipulation of the udder 

 stimulated the secretion of milk and, if the milking did not immediately 

 follow, that the results were unsatisfactory. We must work with nature 

 to secure the best results. He secures better results from the cows when 

 the milking follows closely after the cleansing of their udders. Each mil k 

 pail is furnished with a closely fittmg strainer cover, into which is fas- 

 tened a layer of absorbent cotton, so that all the milk passes through this 

 cotton before entering the milk pail The milk is poured out through a 

 covered spout so the strainer is not removed from the pail until through 

 milking, when it is destroyed and a new one is prepared for each milking. 

 The milk pails 1 , strainers, can and al! utensils used about, also the bottles 

 in which the milk is shippe.i to the consumer, are thoroughly cleansed and 

 then sterilized by live steam in a sealed room, the temperature of which is 

 held at 121 degrees F., for thirty minutes. The first milk Iron each teat 

 is rejected, as experier-ce has shown thatgermswhichsourthemiikiiivr.de 

 these passages and cannot be gotten rid of by the washing i rocess. 



As soon as the milk is obtaired it is run through a centrifugal separ- 

 ator, such as has been in use for seme years in creameries, as a means of 

 rapidly and economically separating the cream from the milk. Tin* 



