1905.] Cleanliness in Dairy Management. 141 



carried out of the water on the exterior of the cow. It is not an 

 uncommon sight in hot summer weather to see cows standing 

 in the pond which has to supply all their liquid requirements. 

 On leaving the water they must carry away thousands of 

 bacteria, which at milking time may fall into the milk. The 

 evil of this will be realised when it is remembered that among 

 the bacterial life of any pond may be found, almost without 

 exception, many organisms capable of bringing about injurious 

 changes in milk, butter, or cheese. The ideal watering-place is 

 a running stream of pure water. Where no such stream exists 

 every endeavour should be made to approach the ideal as 



Fig. 5.— Plate culture made from milk Fig. 6. —Plate culture made from the 

 drawn into a dirty pail. same quantity of milk drawn into a 



clean pail. 



nearly as possible, and if it is necessary for the cattle to drink 

 water that is more or less stagnant, matters should be so 

 arranged that they can obtain what they require without being 

 able to stand in the water. 



Importance of clean dairy utensils — \\ ^hen milk is put into 

 a receptacle it is of the utmost importance that the vessel 

 should present a surface absolutely unabsorbent, otherwise 

 it is impossible thoroughly to clean it. If, for example, 

 warm milk is put into a dry wooden vessel, the heat 

 of the milk causes the air in the wood to expand, and so drives 

 out a portion of it ; and afterwards, as the milk and the vessel 

 cool down, milk is sucked into the wood to replace the air pre- 

 viously expelled. When milk has once entered into wood it is a 

 most difficult matter to remove all traces of it, the result being 



