515 
MILK HOUSES. 
Milk must be removed at once from the barn to a clean place for 
cooling. The milk house must be provided with ample supply of hot 
and cold water, the necessary cooler, and other apparatus and supplies 
for handling milk. The surroundings of the milk house should be 
neat and clean and the air at all times free from objectionable odors. 
The following illustrations show good and) bad conditions as found in 
inspection work. Figs. 13 and 14 are the exterior and interior views 
of a cheap but good milk house where milk is sold from the farm in 
bulk. Cement finish on the interior would be better than the wood, 
but the success of this place was due to the scrupulous cleanliness 
observed, and under these conditions the wood was unobjectionable. 
Figs. 15 and 16 are two very bad conditions. Fig. 15 shows the tur- 
keys roosting in and around the milk house and on the milk utensils. 
The building is so open that no protection is afforded from dirt and 
intruders of all kinds. Fig. 16 shows very untidy surroundings. The 
barrels of trash and old wheelbarrows clutter up the yard and make it 
impossible to keep the premises clean. The door is off its hinges and 
altogether the place is unfit for the handling of milk. Fig. 17 shows 
the interior of a small bottling plant. Note the cleanliness of the 
attendant and the place in general. There is no expensive machinery, 
but the milk sold from this place is pure. Fig. 18 is the interior of a farm 
dairy room where milk is sold at wholesale. The room has an untidy 
appearance. The tank is located so that it will collect all the dirt 
from the floor. The position of the cans makes it more than probable 
that dirt will blow or be swept into them from the floor. The ceiling and 
walls can not be kept clean, there being too many places to catch dust 
and cobwebs. It will be noticed that the covers of the cans are not on 
tight. This is a practice quite common and is due to an idea that there 
must be some way for the bad odors to escape. If there are bad odors 
that should escape it is evidence that the milk is not clean. Clean 
milk needs no other aeration than that given it during the process of 
cooling. 
CARING FOR THE MILK. 
The bacterial content of the milk at any time depends upon the age 
of the milk, the initial number of bacteria introduced through process 
of milking and handling, and the temperature at which the milk has 
been kept. Consequently clean milk, quick cooling, and short time 
between milking and consumption are very important factors in 
securing pure milk. 
A careful survey of the milk supply of a number of cities indicates 
that not enough attention is paid to these factors either by producers 
or distributors or by the inspection authorities. Milk should be cooled 
immediately and kept cool until it is consumed. From the farm to 
