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Show ' DflRYlN6 TYENTY DAIRY SUGGESTIONS. The Dairy Division of the Department Depart-ment of Animal Industry has recently issued the following suggestions to dairymen who desire to operate on an advanced sanitary plan. All cow-kecpers cow-kecpers will be interested to know the' requirements of such a plan: 1. Have the herd examined at least twice a year by a skilled veterinarian. Promptly remove all animals- suspected) suspect-ed) of being in bad health. Never add an animal to the herd until certain it is free from disease, particularly. 2. Never allow a cow to be excited by fast driving, abuse, loud talking or unnecessary disturbance; do not expose her to .cold or storms more than necessary. 3. Gcan the entire body of the cow daily; hair in the region of the udder should be kept, short by clipping. clip-ping. i. Do not allow any strong flavored flavor-ed food, like garlic, cabbage or turnips; tur-nips; to be eaten, except immediately after milking. Changes in feed should be madb gradually. 5. Provide fresh pure water in abundance, easy of access and not too cold. 6. The cattle should be kept in a stable, preferably without cellar or loft, and where no other animals arc housed. 7. The stable should be light (a square feet of glass per cow) and dry, with at least 500 cubic feet of air space per animal. It should have air inlets and outlets, so arranged as to give good ventilation without drafts of air on cows. 8. The floor should be tight and constructed preferably of cement; walls and) ceilings should he tight, clean, free from cobwebs, and whitewashed white-washed twice a year. Have as few dust-catching ledges, projections and corners as possible. 9. Allow no dusty, musty or dirty litter, or strong smelling material in the stable. Haul manure to field daily dai-ly or store under cover at least p feet from the stable. Use gypsum daily in gutter and on floor. 10. Have a light, clean, wch ventilated ven-tilated and screened milk room, locat-cd locat-cd as to be free from dust and odlors, 11. Milk utensils should be made of metal, and all joints smoothly soldered. Never allow utensils to become be-come rusty or rough inside. Use them only for handling, storing or dclivcringfmilk. 12. To clean dairy utensils, use only pure water. First rinse the utensils uten-sils in warm water. Then wash inside in-side aiid out in hot water in which a cleansing material has been dissolved and rinse again. Sterilize with boiling boil-ing water or steam. Then keep inverted in-verted in pure air or sun, if possible, until wanted for use. 14. Use no dry, dusty food4 just previous to milking. The milker should wash his hands immediately before milking, and milk with dry hands. He should wear a clean outer garment, kept in a clean place when not in use. Tobacco should not be used while milking. 15. Wipe the udder and surrounding surround-ing parts with a clean damp cloth immediately before milking. 16. 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. 17. If any part of the milk is bloody, stringy'or unnatural in appearance, appear-ance, or if by accident dirt gets into the milk pail, the whole should be rejected. 18. Do not fill cans in the stable. Remove the milk of each cow at once from the stable to milk room; Strain immediately through cotton flannel or cotton. Cool to 50 degrees F. as soon as strained. Store at 50 degrees F. or lower. 19. Never mix warm milk with that which has Ibccn cooled, and do not allow milk to freeze. 20. A person suffering from any disease, or who has been recently exposed ex-posed to a contagious disease, must remain away from cows and the milk. o |