MILK AND CREAM CONTESTS. 19 
SUGGESTIONS FOR THE PRODUCTION OF CONTEST MILK. 
It has been found in examining the answers to the questions con- 
cerning the production and handling of the best samples of milk and 
cream entered in contests that the producers have in every case 
exercised great care, and that the results obtained bear out the prin- 
ciples which from time to time have been laid down as necessary for 
the production of pure milk. It is not the purpose here to go into 
gTeat detail regarding all methods which might be used, but a short 
resume of the more important things to be considered in preparing 
a sample of milk or cream to enter in one of these contests will be 
presented. 
BACTERIA. 
As the bacterial count has so much weight on the score card, it 
will very naturally be the source of much consideration on the part 
of the producer. The bacterial count in samples entered in past 
contests has varied from below 100 to several millions per cubic 
centimeter. As it can be assumed that any one preparing samples 
for contests will exercise all the care and intelligence which he pos- 
sesses, it must be concluded that at the present time many of our 
producers do not understand just where the bacteria come from and 
how their entrance into the milk can be prevented. 
First of all, in the production of milk which will have a low bacte- 
rial count, it is necessary to have absolute cleanliness in every branch 
of the work. The barn itself and the barn air must be free from dust 
at the time of milking. This can be accomplished by keeping the 
walls, ceiling, and floors scrupulously clean, and some producers just 
before milking time have even gone so far as to sprinkle the air in the 
barn, and also the bedding, with a fine spray of water to la^ the dust. 
The cow herself is a source of very dangerous bacterial contamina- 
tion. She very often carries on her skin dust, dry manure, loose hair, 
and other impurities, which fall into the milk pail during the process 
of milking. To produce milk of the highest grade it is necessary to 
have the cows thoroughly groomed with the currycomb and brush. 
Just before milking is commenced the cow's udder and flanks should 
either be wiped with a damp rag or the parts thoroughly washed and 
then dried with a clean towel, so that no water can drip from the 
body into the milk pail. Better results are obtained, however, if 
the cow's hair is slightly moist during milking. This method washes 
from the cow's hide much dust and dirt which might not be removed 
by currying. The hands of the milker should be thoroughly cleaned, 
and to secure the best results he should milk dry-handed. 
It has been demonstrated that a large number of the bacteria that 
get into the milk may be excluded by the use of a small-top pail, 
which protects the milk from dust and germs which may drop from 
