I04 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



place for bacteria that will start fermentation at ordinary temperature. 



Here is a picture of another pail which is flushed with solder at the 

 corners. We have here the bacteria too, but it is much easier to sterilize 

 the pail. 



It is very necessary to curry our cows daily. Mr. Gurler spoke about 

 that, and it is very essential that we should wash with a moist sponge 

 the udder and the surrounding parts to prevent the hair from falling into 

 the milk. The hair does a good deal of the fermentation work. 



We have here a place that has been exposed to an unwashed udder 

 and one to a washed udder. The dandruff that is about to fall from the 

 udder is thoroughly inoculated, and thus sets up the fermentation. To 

 overcome that we merely rub a moist sponge over it, which either 

 washes it off or makes it adhere while milking. 



Here is a plate which has been exposed in a stable after feeding, and 

 one before feeding. It shows you that it is bad policy to feed before milk- 

 ing ruffage or any filthy or dusty matter. The dust that rises goes into 

 the milk, and hence sets up a fermentation which you can see on this 

 plate. 



The question of milking with dry, and the milking with wet hands^ 

 It is a foul practice to milk with wet hands. To take the milk and strip 

 it into your hands and put in into the milk, you are agitating the teat 

 and causing friction and thoroughly infecting the milk with whatever 

 is on your hands and will go into the pail and will set up a fermentation. 

 Hence it is very necessary to first wash your hands thoroughly before 

 milking, and use clean outer gar ments, and then milk with as dry a 

 hand as possible. Have the teats moist with water just simply moist* 

 That will prevent water or any milk from dripping into the pail. 



In regard to the stable, you should have it ventilated, well lighted, 

 and well drained. This has all been gone over by Mr. Gurler. It is also 

 that we should use lime or some disinfectant for this reason, if we put 

 lime on any decomposing material is checks the infection for a while. 



Immediately after each cow has been milked, the milk should be re- 

 moved from the stable to a clean moist room and then cool and aerated. 



