248 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



16. Do not change the feed suddenly. 



17. Feed liberally, and use ooly fresh , palatable feed stuffs; in no case should 



decomposed or moldy material be used. 



18. Provide water in abundance, ea«y cf access, and always pure; fresh, but not 



too cold. 



19. Salt should always be accessible. 



20. Do not allow any strong flavored food, like garlic, cabbage and turnips, to 



be eaten, except immediotely after milking. 



21. Clean the entire body ol the cow daily. If hair in the region of the udder 



is not easily kept clean it should be clipped. 



22. Do not use the milk within twenty days before calviug, nor for three to five 



days afterwards. 



MILKING. 



23. The milker should be clean in all respects; he should not use tobocco: he 



should wash and day his hands just before milking. 



24. The milker should wear a clean outer garment, used only wnen milking, 



and Kept in a clean place at other times. 



25. Brush the udder and surrounding parts just before milking, and wipe them 



with a clean, damp cloth or sponge. 



26. Milk quietly, quickly, cleanly and thoroughly. Cows do not like unneces- 



sary noise or delay. Commence milking at exactly the same hour every 

 morning and evening and milk ihe cows in the same order. 



27. Throw away (but not on the floor, better in the gutter) ihe first few streams 



from each teat; this milk is very watery and of little value, but it may 

 injure the rest. 



28. If in any milking a part of the milk is bloody or stringy or unnatupal in ap- 



pearance the whole mess should be rejected. 



29. Milk with dry hands; never allow the hands to come in contact with the 



milk. 



30. Do not allow dogs, cats, or loafers to be around at milking time. 



31. If any accident occurs by which a pail full or partly full of milk becomes 



dirty, do not try to remedy this by straining, but reject all this milk and 

 rinse the pail. 



32. Weigh and record the milk given by each cow, and take a sample morning 



and night, at least once a week, for testing by the fat test. 



CARE OF MILK. 



33. Remove the milk of every cow at once from the stable to a clean, dry room, 



where the air is pure and sweet. Do not allow cans to remain in stables 

 while they are being filled. 



34. Strain the milk through a metal gauze and a flannel cloth or layer of cotton 



as soon as it is drawn. 



35. Aerate and cool the milk as soon as strained. If an apparatus for airing and 



cooling at the same time is not at hand, the milk should be aired first. 

 This must be done in pure air, and it should then be cooled to 45 degrees 



