Alma record. (Alma, Mich.) 1878-1928, 1906-11-07
SUCCESSFUL DAIRYINo.
Some Rules the Dairyman and His
Helpers should Observe.

Keep dairy cattle I'm a room or build.
ing by themselves. 1t is preferable TO
have no cellar below and no storage
loft above.
Stables should be well ventilated,
lighted and drained; should have tight
floors and walls and be plainly con.
structed.
Never use musty or dirty litter.
Allow no strong smelling material in
the stable for any length of time. Store
the manure under cover outside the
COW stable and remove it TO a distance
as often as practicable.
Whitewash the stable once or twice a
gear. Use land plaster in the manure
cutters daily.
Use no dry, dusty feed just previous
to milking. If fodder is dusty, sprin-
kle 1t before 1t is fed
Clean and thoroughly air the stable
before milking; in hot weather sprinkle
the floor.
Keep the stable and dairy room in
good condition, and then insist that the
dairy, factory or place where the milk
goes be kept equally well.
Care OF the Cows.
Have the herd examined at least
twice year by a 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 1t is
free from disease, especially tubercu-
losis.
Do not move cows faster than a com
Portable walk while on the wayto 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 storms.
DO not change the feed suddenly
Feed literally and use only fresh,
palatable feed stuffs; in no case should
decomposed or mouldy 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. If hair In the region of the I'D
der is not easily kept clean 1t should
be clipped.
Do not use the milk within twenty
days before calving, nor for three to
Eve days afterward.
Points on Milking.
The mixer should be clean in all re-
spects; he should not use tobacco; he
should wash and dry his hands before
milking.
The mixer should wear a clean outer
garment used only when milking and
kept In a clean place at other times.
Brush the udder and surrounding
parts just before milking, and wipe
them with a clean, damp cloth OF
SPONGE
Milk quietly, quickly, cleanly and
thoroughly. Cows do not like unneces-
sary noise or delay. Commence milk
ing at exactly the same hour every
morning and evening, and milk the
cows In the same order.
Throw away Out 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 it
may injure the rest.
II in any milking part of the milk
Is bloody or stringy or unnatural in
appearance, the whole mass 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.
II any accident occurs by which n
pail full or partly full Of milk becomes
dirty do not try to remedy this by
strainlne, but reject all this milk and
rinse the pail
Weigh and record the milk given by
each COW, and take sample morning
and night at least once a week for test
ing by the fat tests. G. Thompson
Maine State Dairy Inspector.