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feet of glass in every stable. The barn in the photograph was one of' 
the usual type of barn found in Pennsylvania and Maryland. The 
dairyman put in the required amount of glass behind the shutters! 
This was an extreme case, but the example shows the probable out- 
come of enforcing regulations without giving instruction as to their 
purpose. Fig. 11 illustrates the same thing. The dairyman was 
required to provide a milk house. Having no. knowledge of the 
purpose of such a house he followed the idea that appealed most to 
him — that of convenience. This led to the ridiculous situation of his 
using a section of the hog house to keep his milk in. The s kim and 
surplus milk was thus easily disposed of, but think of the condition 
of the milk that was sent to market after having been kept for some 
hours in such a place. 
But little improvement will come through regulations requiring 
clean cows, clean milkers, and clean methods of milking and handling 
the milk unless the dairyman understands the object of such regu- 
lations and the effect they will have on his work. The officers in 
charge of inspection must be teachers first and policemen only when 
they find that the dairyman will not five up to the instructions given 
him and his knowledge of what is right. 
MILK UTENSILS. 
The milk pail should be made so as to reduce to a minimum the 
amount of dirt and hair that can get into it during the operation of 
milking. Fig. 12 shows various types of pails. The wide top is in 
most common use and is most objectionable. The narrow top in 
some form or other will undoubtedly in time replace the wide top. 
Pails and all other vessels designed to hold milk should be seamless, 
if possible, and where seams must occur they should be flushed full 
and smooth with solder. There should be no place either inside cr 
out that can not be reached with the brush in washing. Heavily 
tinned utensils are recognized as the best for milk purposes. Wood, 
galvanized iron, or any material that is rough or porous is unfit for 
milk vessels. 
CLEANING MILK UTENSILS. 
No more important part of the dairy work is so often neglected than 
the cleaning of the milk utensils. It can not be too strongly empha- 
sized that dairy utensils must, after the milk is washed from the sur- 
face with warm water, be scalded with boiling water or steam. Nothing 
short of this will insure clean milk. 
