ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 147 



The attendants should be clean in appearance and habits, 

 their clothes and hands require special attention. Outer gar- 

 ments used only when milking and handling milk, should be 

 Avorn, and it is well to have them of some white material so they 

 will show plainly when they have been soiled. Water and soap 

 should be convenient so the milkers can easily keep their hands 

 clean. In one large dairy the forman inspects the milkers before 

 the work commences, and if one appears with soiled hands or 

 dirty nails he is sent back to the dressing room to fix himself 

 properly. 



It is a mistake to have a dairy stable too small or poorly 

 lighted; it should have a liberal space for each animal and be 

 well provided with windows and ventilators. It should be kept 

 clean all the time, a little attention occasionally is not sufficient. 

 It is well to have an attendant pass through the stables several 

 times a day to remove all droppings. When the herd is large, a 

 boy or man may well be continuously employed for this purpose. 

 The entire stable should be frequently given a thorough clean- 

 ing, and no corner should be overlooked. All dried accumula- 

 tions about mangers and stalls should be removed, and when 

 necessary, hot water and soap should be used to aid in the work. 

 A coat of whitewash, renewed at least twice a year, adds much 

 to the cleanliness of a building. 



The first thing to be considerd in the handling of milk is the 

 utensils. Those made from a hard, smooth material are the 

 best, and great care must be taken to get vessels which are sim- 

 ply constructed and can be easily cleaned. Sharp corners are 

 lodging places for dirt and they should be avoided. A dairy 

 utensil is not perfectly cleaned until it has passed through at 

 least two wash waters and been sterilized. It is sometimes said 

 all that if a vessel is cleaned enough to remove the milk the 

 bacteria will also be removed, but utensils are not always so care- 

 fully cleaned, sometimes a little place escapes the brush, and 

 unless the germs there are killed they will seed the next milk 

 with which they come in contact. Furthermore, after a few 

 articles have passed through the water it is more or less con- 

 taminated and every drop of it which remains on an article con- 



