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There should be an adequate supply of water, warm and cold, and the necessary 
wash basins, soap, and towels. 
3. Water supply. — The whole premises used for dairy purposes as well as the barn 
must have a supply of water absolutely free from any danger of pollution with animal 
matter and sufficiently abundant for all purposes and easy of access. 
4. The cows.- — No cows will be allowed in the herd furnishing certified milk except 
those which have successfully passed a tuberculin test. All must be tested at least 
once a year by a veterinarian approved by the milk commission. Any animal sus- 
pected of being in bad health must be promptly removed from the herd and her milk 
rejected. Do not allow the cows to be excited by hard driving, abuse, loud talking, 
or any unnecessary disturbance. 
Feed.— Do not allow any strongly-flavored food, like garlic, to be ‘eaten by the 
cows. 
When ensilage is fed, it must be given in only one feeding daily, and that after the 
. morning milking, and the full ration shall consist of not more than 20 pounds daily 
for the average-sized cow. When fed in the fall small amounts must be given and 
the increase to the full ration must be gradual. 
Cornstalks must not be fed until after the corn has blossomed, and the first feedings 
must be in small amounts and the increase must be gradual. If fed otherwise, ensilage 
and cornstalks are liable to cause the milk to affect children seriously. 
Cleaning. — Groom the entire body of the cow daily. Before each milking wash 
the udder with a cloth used only for the udders and wipe it with a clean dry towel. 
Never leave the udder wet and be sure that the water and towel used are clean. The 
tail should be kept clean by frequent washing. If the hair on the flanks, tail, and 
udder is clipped close, and the brush on the tail is cut short, it will be much easier 
to keep the cow clean. The cows must be kept standing after the cleaning until 
the milking is finished. This may be done by a chain or a rope under the neck. 
5. The milkers.— The milker must be personally clean. He should neither have 
nor come in contact with any contagious disease while employed in handling the 
milk. In case of any illness, in the person or family of any employee in the dairy, 
such employee must absent himself from the dairy until a physician certifies that it 
is safe for him to return. 
In order that the milk commission may be informed as to the health of the employees 
at the certified farms, the commission has had postal cards printed, to be supplied 
to the farms, and to be filled out and returned each week, by the owner, manager, or 
physician of the farm, certifying that none are handling the milk who are in contact 
with any contagious disease. 
Before milking the hands should be washed in warm water with soap and nail 
brush and well dried with a clean towel. On no account should the hands be wet 
during milking. 
The milkers should have light-colored, washable suits, including caps, and not 
less than 2 clean suits weekly. The garments should be kept in a clean place, 
protected from dust, when not in use. 
Iron milking stools are recommended and they Ihould be kept clean. 
Milkers should do their work quietly and at the same hour morning and evening. 
Jerking the teat increases materially the bacterial contamination of the milk and 
should be forbidden. 
6. Helpers other than milkers. — All persons engaged in the stable and dairy should 
be reliable and intelligent. Children under 12 should not be allowed in the stable 
or dairy during milking, since in their ignorance they may do harm, and from their 
liability to contagious diseases they are more apt than older persons to transmit them 
through the milk. 
7. Small animals. — Cats and dogs must be excluded from the stables during the 
time of milking. 
