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3. Clean the entire body of the cow daily. Hair in the region of the udder should 
be kept short. Wipe the udder and surrounding parts with a clean, damp cloth before 
milking. 
4. Ho not allow any strong flavored feed, such as garlic, cabbage, or turnips, to be 
eaten except immediately after milking. 
5. Salt should always be accessible. 
6. Radical changes in feed should be made gradually. 
7. Have fresh, pure water in abundance, easy of access, and not too cold. 
THE STABLES. 
8. Dairy cattle should be kept in a stable where no other animals are housed, pref- 
erably without cellar or storage loft. Stable should be light (4 square feet of glass 
per cow) and dry, with at least 500 cubic feet of air to each animal. It should have 
air inlets and outlets, so arranged as to give good ventilation without drafts of air on 
cows. The presence of flies may be reduced by darkening the stable and removing 
the manure as directed below. 
9. The floor, walls, and ceilings of the stable should be tight, walls and ceilings 
being kept free of cobwebs and whitewashed twice a year. There should be as few 
dust-catching ledges and projections as possible. 
10. Allow no musty or dirty litter or strong-smelling material in the stable. Store 
manure under cover at least 40 feet from the stable in a dark place. Use land plaster 
daily in gutter and on floor. 
THE MILK HOUSE. 
11. Cans should not remain in the stable while being fllled. Remove the milk of 
each cow at once from the stable to a clean room; strain immediately through cotton 
flannel or absorbent cotton; cool to 50° F. as soon as strained, store at 50° F. or lower. 
All milk houses should be screened. 
12. Milk utensils should be made of metal, with all joints smoothly soldered, or, 
when possible, should be made of stamped metal. Never allow utensils to become 
rusty or rough inside. Use milk utensils for nothing but handling, storing, or deliv- 
ering milk. 
13. To clean dairy utensils use pure water only. First rinse the utensils in warm 
water; then wash inside and out in hot water in which a cleansing material has been 
dissolved; rinse again; sterilize with boiling water or steam; then keep inverted in 
pure air that may have ready access, and sun if possible, until ready for use. 
MILKING AND HANDLING MILK. 
14. The milker should wash his hands immediately before milking and should milk 
with dry hands. He should wear a clean outer garment, which should be kept in a 
clean place when not in use. Tobacco should not be used while milking. 
15. In milking be quiet, quick, clean, and thorough. Commence milking at the 
same hour every morning and evening and milk the cows in the same order. 
16. If any part of the milk is bloody, stringy, or unnatural in appearance, or if by 
accident dirt gets into the milk pail, the whole mess should be rejected. 
17. Weigh and record the milk given by each cow. 
18. Never mix warm milk with that which has been cooled, and do not allow milk 
to freeze. 
19. Feed no dry, dusty feed just previous to milking. 
20. Persons suffering from any disease, or who have been exposed to a contagious 
disease, must remain away from the cows and the milk. 
21. It is needless to say that the shorter the time between the production of milk 
and its deliverjq and between delivery and use, the better will be the quality of the 
milk. 
