Crittenden press. [volume] (Marion, Ky.) 1879-1907, 1900-04-12
DAIRY RULES.
They Are Suggested BY the U. s. AMI
NAL Bureau.


keep posted on new ideas.
Observe and enforce the utmost
cleanliness about the cattle, their at.
tendants, the stable, the dairy, and all
utensils.
A person suffering from any disease,
must remain away from the cows and
the milk.
Keep dairy cattle in room or build.
ing by themselves. 1t is preferable to
have no cellar below and no storage
loft above.
Stables should be we'll ventilated
lighted and drained; should have tight
floors and walls and be plainly con.
structed.
Allow no strongly smelling material
in the stable for any length OF time.
Store the manure under cover outside
the COW stable and remove it to a dis
lance as often as practicable.
Whitewash the stable once or twice
a year. Use land plaster in the man.
ure cutters daily.
Use no dry, dusty feed Just pre-.
vious to milking; il fodder is dusty,
sprinkle It before it is fed.
Clean and thoroughly air the stable
before milking. In hot weather sprin-
kle the floor.
Have the herd examined at least
twice a year by skilled veterinarian.
Promptly remove from the herd any
animal suspected of being in bad
health and reject her milk. Never
add an animal to the herd until certain
II is free from disease, especially tub
erculosis.
Do not move cows faster than a COM
Portable walk while on the way to
place of milking or feeding.
Never allow the cows to be excited
by hard driving, abuse, loud talking, or
unnecessary disturbance; do not ex
pose them to cold or storm.
Feed literally and use only fresh,
palatable feed stuffs; In no case should
decomposed or moldy material be
used.
Provide water in abundance, easy
of access and always pure; fresh but
not too cold.
Salt should always be accessible.
Do not allow any strong-favored
food, like garlic, cabbage and turnips
to be eaten, except Immediately after
milking.
Clean the entire body of the COW
daily. II hair in the region OF the I'D
Der is not easily kept clean it should
be clipped.
Do not use the milk WITHIN twenty
DAYS before calving nor within three
to Ave days afterwards.
The mixer should be clean in all
respects; he should not use tobacco;
he should wash and dry his hands just
before milking.
Milk quietly, quickly, clearly and
Thoroughly. Cows do not like unnec
essary noise or delay. Commence
milking at exactly the same hour
every morning and evening, and milk
the cows in the same order.
Throw away (but not on the floor,
better in the gutter) the first few
streams from each teat; this milk is
very watery and of little value. but 1t
may injure the rest.
II in any milking a part of the milk
is bloody or stringy or unnatural in
appearance, the whole mess should be
rejected.
Milk with dry hands; never allow
the hands to come in contact with the
milk.
Do not allow dogs, cats or loafers
to be around at milking time.
IL any accident occurs by which
pail full or partly full of milk becomes
dirty, do not try to remedy this by
stroining, but reject all this milk and
rinse the pail.
Weigh and record the milk given
by each COW, and take a sample morn.
ing and night, at least once a week,
for testing by the fat test
Remove the milk OF every COW at
once from the stable to a clean, dry
har N DIR 10 nd aUAat
Do not allow cans to remain in stables
while they are being filled.
Strain the milk through a metal
gauze and a flannel cloth or layer of
cotton as soon as 1t Is drawn.
Aerate and cool the milk as soon as
strained.
Never close a can containing warm
milk which has not been aerated.
If cover is left of the can, n piece OF
cloth or mosquito netting should be
used to keep out insects.
II milk Is stored il should be held
In tanks OF fresh, cold water (renewed
daily in a clean, dry, cold room. I'm.
should be stirred with tin stirreT
often enough to prevent forming
thick cream layer.
INONCI AICoh Will ludl
which has been cooled.
DO not allow the milk to freeze.
Under no circumstances should any.
thing be added to milk to prevent its
souring. Cleanliness and cold are the
only preventives needed.
Milk utensils for farm use should
be made of metal and have all joints
smoothly soldered. Never allow them
to become rusty or rough inside.
Do not haul waste products back to
the farm In the same cans used for
delivering milk. When this Is I'm.
avoidable. insist that the skim-milk
or whey tank be kept clean.
Cans used for the return of skim.
milk or whey should be emptied and
cleaned as soon as they arrive at the
farm. Clean all dairy utensils by first
thoroughly rinsing them In warm wa.
ter; then clean inside and out with
brush and hot water in which clean.
ing material is dissolved; then rinse
and lastly sterilize by boiling water
or steam. Use pure water only.
After cleaning. keep utensils inver.
ted. in pure air, and sun II possible,
until wanted for use.
Il Is reported that quite recently