60 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



the floor where it is drawn off through these flues and out 

 through the roof. It is that important that these flues that suck 

 out the bad air should have their opening near the floor, so as not 

 to get the warm and purer air that is up near the ceiHng. The 

 benefit of having the fresh, pure air released near the ceiling, 

 not only drives the bad air to the floor but it forces back down 

 amongst the cattle the warm air which is in the winter time a 

 great benefit; where if this pure cold air was released near the 

 floor, it would not only force the hot air out at the top 

 without giving any of the benefit to the cattle, but it would also 

 force this foul air and odors up through the stable before it 

 was released, which is undesirable. They should be kept near 

 the floor at all times. The flues both for the bad and good air 

 can be made of tin, or sheet iron pipe. A flue two feet square 

 inside measurement will provide enough air for twenty cows. 

 This is the intake flue. The bad air flue should be the same size. 

 Increase the number of flues in proportion to the number of 

 the herd. 



Care of Utensils. 



Tinware is undoubtedly the most satisfactory material for 

 dairy utensils. Wooden vessels are very objectionable, inasmuch 

 as the pores of the wood absorb the milk, and therefore, soon 

 become foul. In purchasing vessels those which are durable and 

 well covered with tin should be selected. The corners should 

 be flushed with solder so that the milk will not have hiding 

 places, thus affording an opportunity for germs to grow. All 

 utensils should be washed with a brush, as it is far more sani- 

 tary than a cloth, which will soon become foul in spite of the 

 efforts to keep it clean. Greasy soap powders should be avoided. 

 There are many kinds of powders on the market that will dis- 

 solve dirt and grease and are still sanitary. If nothing better 

 can be obtained, either sal soda or borax may be used. One of 

 the best purifying agencies that the dairyman has is the sun- 

 light. After the vessels are washed, they should be exposed to 



