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the surface with warm water, be scalded with boiling water or steam. 
Nothing short of this will insure clean milk. 
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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. 41 and 42 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. 43 and 44 are two very bad conditions. Fig. 43 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. 44 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. 45 shows the interior of a small bottling plant. Note the cleanli- 
ness of the attendant and the place in general. There is no expensive 
machinery, but the milk sold from this place is pure. Fig. 46 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 com- 
mon 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 evi- 
dence 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 
