1905.] Cleanliness in Dairy Management. 



i39 



exterior, especially her udder and hind-quarters, becomes more 

 or less covered with dust and dirt, on which germs multiply, 

 consequently increasing the number of organisms which fall into 

 the milker's pail. This will be seen by reference to Figs. 3 and 4, 

 Next, the milker's hands and clothes, if not clean, are in the 

 same way a fruitful, and at times a somewhat dangerous, source 

 of infection ; and last, but not least, unclean dairy utensils may 

 be the cause of rapid and unpleasant changes in milk, for an 

 improperly cleaned dairy utensil is certain to contain microbes 

 which will attack the milk the moment it is placed therein. 

 (See Figs. 4 and 5.) In view of all this, it will be understood that 



Fig. 3. — Gelatine plate exposed for one Fin. 4. — Gelatine plate exposed for one 

 minute during milking under a dirty minute during milking under a clean 

 cow. cow. 



a perfectly clean dairy and cow-shed must be to the microbe 

 what a desert is to the human being. 



Cleanliness in the management and housing of cows. — 

 Efficient ventilation is, perhaps, the first essential to a good 

 cow-shed or byre. Unfortunately, many of our present-day 

 cow-sheds cannot be properly ventilated, owing to their faulty 

 construction and insufficient air space. A properly ventilated 

 cow-shed is one in which fresh air is constantly supplied with- 

 out causing a draught, and without allowing the temperature of 

 the shed to fall below 58 deg. Fahr. There are various ways of 

 providing such conditions, but it is essential that the shed should 

 provide an air space per cow of not less than 600 cubic feet nor 

 more than 850 cubic feet, for below the minimum limit efficient 

 ventilation causes draught, and above the maximum the tempera- 



