MEDICAL MILK COMMISSIONS AND CERTIFIED MILK. 17 
not do more harm than good. In some certified dairies a disinfectant 
is used in this water, but in the majority of cases plain water is used. 
After washing, the cows are usually partially dried with a clean 
towel, the object being to have the cows' hides slightly moist, but not 
wet enough for any moisture to run on the milkers' hands or drip 
into the pail. 
While the cows are being prepared the milkers assemble in the 
dressing room and put on their clean milking suits and thoroughly 
scrub their hands and finger nails with soap and brushes. In a few 
dairies the requirements for the cleanliness of the milkers are so rigid 
that only smooth-shaven men are allowed to milk the cows or have 
anything to do with handling the milk. TVhen the milkers are satis- 
factorily prepared for milking they are handed sterilized milk pails 
and milking stools and allowed to start work. In some dairies the 
cows are milked in a room separate from the stable. This room holds 
only a few cows at a time, the cows being cleaned in the main barn 
and led into the milking room to be milked. Judging from the bac- 
terial counts of the various dairies there is nothing specially gained 
by this, if proper precautions are taken in the main barn. 
MILKING. 
In a few dairies the milkers use a little vaseline on the hands while 
milking, but in practically all cases milking is done with dry hands. 
It is very often the practice to discard the first few streams of milk 
from each cow. which are drawn into a cup. This " foremilk " con- 
tains large numbers of bacteria, and the count can be reduced by re- 
jecting it. 
Milkers are instructed to milk quickly and quietly, and after each 
cow is finished they carry the milk to the straining room, where it is 
.-trained and cooled immediately. By far the best method is to re- 
quire the milkers to wash their, hands after milking each cow. 
Plenty of clean towels should be provided for the purpose of wiping 
the milkers' hands. In one dairy paper towels are being used, so 
that perfectly fresh unused towels are at hand for each milker. 
During the milking the milkers should not be allowed to rest the 
milk pail on the floor, as the bottom of the pail is liable to become 
covered with dirt, which is transferred to the milkers' hands when 
he pours the milk from the pail. 
SUBSEQUENT HANDLING OF MILK. 
The milk is removed immediately from the barn to the milk 
house, where it is cooled and bottled at once. In some dairies the 
milk is bottled warm and the bottles are packed in ice or stood in ice 
water. This eliminates much exposure to the air. Various types 
of bottle fillers are in use in the large dairies, while one or two of 
4999°— Bull. 1—13 3 
