Show DAI DAIRY RY NOTES Dairying nicks well weIl with any other branch of farming The clothing and the hands of the must be bo kept clean The growth of the dairy business has been phenomenal In the last few years Milk Illk Is most conveniently pasteurIzed pasteurized pasteur pasteur- zed In the bottles in which It Is de de- de livered Considerable of the dirt that enters the milk during milking time comes from the cows If the cream separator runs hard flush out all aU of the bearings bearing with kerosene or coal oil all Bacteria cause ropy milk and are usually found In the the milk utensils s sand and not In the cows cow's udder In the milk Is a very serious obstacle to the making of at either good butter or good cheese Dairying takes tal a n little more care than Is necessary in beef beet production perhaps but really the labor Is la no greater creator Germs are everywhere and It Is 18 impossible under practical farm arm conditions conditions con can to keep them entirely out atthe of at the milk counts more In handling han han- handling milk tb than an it probably does in any othor other pre lust luct whether of farm or factory Get a dairy dairy sire of proved merit and then keep him as long as you can This will Q mn for uniformity In your dairy herd When the milking Is done In stables millions of at bacteria often enter tho the milk every minute during the time Ume It Is exposed An authority once remarked that at a hundred points hundred points constant care rare Is la red In liking If tf tho the milk tc bo ho kept unco 1 I 1 |