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Show ammmmtmmmimmKtmmmmmmmmmmmmmmmmmmKmmmmmmmmmmmammatmmmmmmmmmmmKmmmmmmmmimmmmmmimtmMwmmmmmmmm DftlRYING TWENTY DAIRY SUGGESTIONS The Dairy Division of the Department Depart-ment of Animal Industry has recently recent-ly issued the following suggestions to dairymen: The Cows. 1. Have the herd examined at least twice a year by a skilled veterinarian. veterinar-ian. Promptly remove animals suspected sus-pected of being in bad health. Never add an animal to the herd until certain cer-tain it is free from disease, particularly particu-larly . 2. Never allow a cow to be excited excit-ed by fast driving, abuse, loud talking talk-ing or unnecessary disturbance; lo not expose her to cold or storms more than necessary. 3. Clean the entire body of the cow daily; hair in the region of the udder should be kept short by clipping. clip-ping. 4. Do not allow any strong flavored flav-ored food, like garlic, cabbage, or turnips to be eaten, except immediately immediate-ly after milking. Changes in feed should be made gradually. 5. Provide fresh pure water in abundance, easy of access and not too cold'. The Stab'les. 6 The cattle should be kept in a stable, preferably without cellar or strong loft, and where no other animals ani-mals arc housed. 7. The stable should be light (4 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; wal(s and ceilings should be 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 from, field daily or store under cover at least forty feet from the stable. Use land plaster daily in gutter and on floor. Milk Houaa. 10. Havo a light, dean, wtll-venti-. lated and screened milk room, locat ed so as to ibe free from dust and odors. 11. Milk utensils should be made of metal, and all joints smoothly soldered. sold-ered. Never allow utensils to become rusty or rough inside. Use them only for handling, storing or delivering milk. 12. To clean dairy utensils, use only pure water. First rinse the utensils in warm water. Then wash inside and 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. Milking and Handling Milk. 14. Use no dry, dusty food just previous pre-vious to milking. The milker should wash his hand's immediately before milking, and milk with dry hands. Pie. should wear a clean outer garment, kept in aclean place when not in use. Tobacco To-bacco should not be used while milking. milk-ing. .15. Wipe the udder and surround ing parts with a clean damp cloth immediately im-mediately before milking. 16. In milking, be quiet, quick, clean and thorough. Commence milking milk-ing 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, ap-pearance, 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 been 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. |