| Show CLEAN MILK IS MOST various methods of milking should stand eye test of customers KEEP OUT HARMFUL BACTERIA ordinary common sense rules of cleanliness will do much to pre vent contamination clean stable before milking liking fil suppose air Dalry dairyman ninn your customers joiners should step into your delry barn unannounced tit it milking time 1 I auld you ou bp be likely to lose sonic some of them tit ns a result of thing they saw would they see cleanly dressed milks is in a i clenn kirn barn front from aln cows cos into clenn clean polls or would 00 see bee another picture which holcli nold need pot be drawn but which Is fg all too common even cen in these lays of improved lm prod dairy delry methods rno it picture bosio choso hosio ho sio re lq Is the layer of sediment oddment t which the alic consumer will all see it if he holds up tip it a bottle of milk from such a n dairy and looks tit at tit the bottom of it keep out the germs ordinary common sense rules of cle tit nt milking will ilo do much to prevent contamination of milk by the easiest ways unless considerable care Is taken largo large numbers of may find end their way into the milk during the process of in milking lIkIng cows should lo be in clenn clean well lighted stables by taking great pains it may be possible to produce glod g iud milk in n dark or dirty stable but it Is extremely improbable that the average will obtain a desirable product under tinder such conditions dit ions grooming glooming and feeding the cows as well ns as cleaning the lie and removing the manure should not bp be lone done just before milking as thes 0 operations a lill fill the air with odors dust dt s t pori and bacteria which may contaminate the milk after grooming and before milking nill kIng the udders adders hanks flanks and ami bellies ot of tile the cows bli bo be carefully wiped with it a damp clou clot to remove any dust or locse hali which might fall into tile the p i 1 L in some dairies where milk containing nn nil exceptionally emall number of bacteria Is produced produce the cows ud ild ders are washed twice in clenn clean water and then wiped with a canil cle nn cloth persons persona who are free from only with dry hands tho the practice of fit wetting tho the hands with milk la Is a filthy buo ouo no nd ad 1 in the winter Is I 1 likely t tn cause canuso tile the tents to chap AI milking lIkIng should ile 10 lone done quickly and thoroughly with u ith no violent jerking of the tents after ench cows nilla Is drawn it should bo be removed immediately to tho the milk in ilk house tito should remember always that lio lie is handling liand lIng a human food which la Is very easily costly contaminated soup clenn clean water and towels must lo be 10 readily accessible find and the hands should bo be washed after milking each cow this Is commonly dono done on off ninny many farst class dairy fnnnk the uso use of a clean milking stool will do much to prevent soiling boiling the ho hands lin nils co Ill able disease should lie ho nl ill lowed to 10 annillo or even enter the stable or oe dairy house clean clothes for fop after the cows are prepared for each should thorough ly wash Ws his hands handa and put on clean overalls aud and a jumper or wear lecault n sult preferably gillie which Is used for no other purpose ac the suit must bo be kept clean and occasionally sterilized with steam or hot water miter Saul tary small top milk palls should t a used auiler AllI kers should be allowed to milk |
