FIFTIETH ANNUAL CONVENTION 71 



1. Keep Your Cows as Clean as Possible. 



This is best done by keeping them in clean quarters 

 and by using a good quantity of bedding. Few people re- 

 alize the importance and economy of using a large quantity 

 of bedding for dairy cows. Brush your cows well before 

 milking. 



2. Wash, Scald and Dry Utensils. 



Thoroughly wash, scald and dry all untensils immedi- 

 ately after using them. It is always wise to keep all uten- 

 sils dry when not in use, as this method very much hinders 

 the development of bacteria. Special attention should be 

 given the cream separator as it is very essential that this 

 machine should be washed and thoroughly scalded each 

 time it is used. 



3. Use a Small Top Milk Pail. 



Bu the use of a small top milk pail you will be able to 

 keep out much of the dirt ordinarily contracted in the barn. 



4. Milk With Dry Hands. 



Milking with wet hands is insanitary and often results 

 in causing the cows' teats to become chapped and unclean. 

 5. Care for Milk Immediately After Milking. 



Remove the milk from the barn immediately after 

 milking, and if it is to be sold as whole milk cool it as quick- 

 ly as possible, for by so doing you will very much hinder 

 the development of bacteria in the milk. 



6. Cool Fresh Cream. 



If the milk is to be separated, separate it at once. Al- 

 ways be sure to cool fresh cream before adding it to other 

 older cream. It is best to have your separator set so that it 

 will separate cream that will test from thirty-five to forty- 

 five percent fat. 



