The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1915-08-05


be conveniently located. but at III
t same time they should be in a separat
room to keep the odor and dust out o
2 the stable as much as possible.
Y To have healthy cows is one OF IN,
first essentials Of the production o
clean milk. II the cows are disease,
| their milk Is apt 10 contain disease
producing bacteria or 10 be otherwis,
abnormal. Such milk is not clean auC
is not safe as an article Of food. ever
though there is no visible dirt in II
The cows should De tested for tuber
culosis by a capable veterinarian a
least once 8 year. and II diseased ami
mails are found the herd should be
tested twice 3 year All COWS which
react Showing that they are infected
with the disease, should De removed
from the herd and the stable and
premises thoroughly dis.ntected.
No additions should be made TO the
herd without suhjectinc all animals
purchased 10 the tuoe~cuNn test be,
fore they s0e brought 10 the farm.
They should then De kept separate
from the other animals for at least so
days and 7etested No animals other
tsSn COWS should be allowed in the
stable
Special attention should be given 10
The condition OF the adder, and any
milk which appears shiny. ropy wategy
OF otherwise abnormal should not be
used as food As q rule, milk should
no; be used within Is days before caly-
inE OF during the first : days after
c%alving. II is we'll not TO use milk
from COWS which have been given
powerful drugs, for these may pass
through the tissues OF the mammary
glands into the milk.
The external condition Of the COW is
a most important factor in the pro.
dultion Of clean milk, and dirt on the
outside OF the animals body is one of
the greatest sources of milk contamin.
alton II is therefore essential that
extra care be given TO keeping the COW
free from accumulations of mud and
manure. Cows on pasture usually
keep cleaner than when in the barn,
though they appear clean they may be
very dusty, and il is we'll to brush
them before each milking. When kept
in stables they require a thorough
cleaning at least once every day. 1t is
a good plan to clip the long hairs from
the udder, TANKS, and tail in order
that dirt may not cling to them. 1t is
desirable that the bedding be clean,
dry, and used in sufficient quantities to
promote the comfort of the animal, es-
pecially where the floor is Of concrete.
The cow should not be groomed,
bedded, or fed Immediately before
milking, as these operations fill the
stable air with dust and bacteria. Ere
quent attention to the distribution of
bedding is just as important as to sup
ply a large amount of it. Often a
tour through the stables the last thing
at night and a few minutes attention
the distribution of the bedding at
that time will save half an hours work
cleaning the cows in the morning. II
each milking the n is re-
moved a considerable distance from
the stable, bad odors will be kept from
the milk, and the danger of
contamination from flth-laden flies
will be diminished. The manure
should be removed at least twice daily
and never handled in the stable i'm
mediately before milking. The fly
nuisance is caused by accumulations
of manure in which the flies breed, and
when conditions permit, the manur
should be removed daily to the fields.
carry bacteria and filth, and earn
efforts should be made to keep the
free from them. If the stable
and its surroundings are clean, free
from accumulations of ant and
other matter which which attracts
flies, the stable can be kept fairly free
OF them by the use Of fly poison and
traps. In addition to removing the
manure from the gutter
every day, the soiled bedding under
the cow should be raked back into
the gutter and replaced with clean bed.
ding.
The feed for cows should be palat- !
able and nutritious. Moldy and decay
ed feed and such feeds as may in
juriously affect the cows health or
the character of the milk should be
carefully avoided. The odor and flavor
Of milk are very readily affected by
rape. cabbage. turnips. and other
feeds having strong odors. and IL these
are used they should be given after
milking. in which case there is little
of imparting an unpleasant
flavor or odor to the milk. Where pas
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