ILLINOIS DAIRYMEN'S ASSOCIATION. 31 



green rye, and other similar foods, if not properly fed, wil^ taint 

 the milk. 



A feed, such as turnips — likely to produce a strong flavor in 

 the milk — should be. fed just after milking. When outing cows 

 <ri rye pisture in the spring, allow them to stay on the rye for a 

 fe.v minutes only the first day. Lengthen the time gradually 

 e.ich day. Such a pl'in should not derange the cow's system nor 

 seriously affect the milk. 



To keep the milk clean, both the cow and her stable quarters 

 nrast be clean. She must have plenty of good bedding. The 

 (hrt from her flanks and udder should be brushed off before milk- 

 i.:g. The milker must be clean in clothes and person. The 

 milker's hands are the most common source of filth in milk and 

 should be carefully watched. Any feeding that will create a 

 dust should be done either before or after milking. Dust parti- 

 cles carry many bacteria and thus often injure the milk. 



The ventilation of the stable should be such as to cai-r\- out 

 foul air. Bacteria live and thrive in the warm manur? of the 

 sta1)le. Thus manure becomes a source of danger to th't milk. 

 Odors from manure and from certain feeds, such as silage, lying 

 in the stable, are readily absorbed by the milk and thus taint ii. 



The best strainer is a wide-mouthed affair, the bottom of 

 which fits closely into the mouth of the can. The milk sh.oiild 

 first pass through a comparatively coarse metal or wire strainer. 

 and then through a fine cloth stretched tightly across the bottom 

 of the strainer. 



Milk should be cooled as soon as drawn. It must not sta.xl 

 f'jr a long time in the stables after being drawn. The longer it 

 remains in the stable the more likely it is to retain the foul odors 

 ^-^i the stable. 



In warm weather, if milk is not cooled promptly the bacteria 

 develop very fast and quickly produce souring. A number of 

 good milk coolers are now made. Generally speaking these 

 coolers do their work well. The milk flows in a thin fllm over a 

 metal surface cooled by water or brine on the inside of the vessel. 

 This allows the milk to be both cooled and aerated in a verv short 



