238 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



The pail should be held close to the udder, so as to expose 

 the milk to the air as little as possible. The farther the streams 

 fall, and the more they spray, the more dirt and bacteria they 

 collect. Contamination from the foremilk may be avoided by 

 discarding the first few streams drawn, or less than a gill in all. 

 This entails little loss, as the first milk drawn is always poor 

 in butter fat, and if it happens to be badly contaminated, as is 

 frequently the case, much injury and trouble may be saved. 



Milkers should be constantly on the lookout for unnatural 

 milk, and when it is discovered, it should not be mixed with the 

 rest, but boiled and fed to stock, or thrown away. 



REMOVAL OF MILK FROM STABLE. 



Milk must be removed from the stable as soon as possible 

 after it is drawn to avoid germs and characteristic stable odors 

 which it readily absorbs. It is not uncommon to see a large 

 can placed in the passageway between the cows, where it is 

 slowly filled and allowed to remain until the cows are turned out 

 and the chores finished. It may be more than an hour from the 

 time the first milk was drawn until it is cooled. Such delay 

 must not be allowed if it is expected to keep the milk in good 

 condition. Each pail, as soon as it is filled or when the milking 

 of any cow is finished, should be carried to the dairy room. If 

 a dairy house is located at a distance from the stable, the cans 

 should be taken to it as soon as they are filled; and they should 

 not be so large as to require a long time for filling. When there 

 are many milkers and large cans are used, the cans may be 

 carried to the dairy house by suspending them on a skeleton 

 frame between two wheels, or they may be sent across on a 

 cable stretched from the barn to the dairy house. 



STRAINING. 



If milk could be drawn in such a manner that no dust or dirt 

 fell into it, straining would be needless. But this is impractic- 

 able, and it is necessary to remove foreign matter by some 

 mechanical means. The sooner milk is strained the better. It 



