gases in the cow-house, or from a peculiar taint from
certain roots and feeding stuffs, and in such a case it is desirable
that aeration should take place in a fresh clear atmosphere, so that
oxygenation may have the effect of eliminating and destroying the
foreign odours and flavours which may be present. If this process of
aeration is carried out at blood heat, the result is generally highly
satisfactory.

_Milk Management._--There have been many excellent tables of rules
published for the management of dairies in different countries, but they
are necessarily framed within certain limitations which apply to all.
The following is an excellent set, which put concisely the conditions
necessary to be observed in the modern cow-house:

1. The cow should be sound--no disease should exist in
the animal.

2. The feed should be good and free from aromatic
substances. If these aromatic foods are used, they should
be employed according to those methods which will not
cause odours or flavours to appear in the milk.

3. The cow should be groomed, and hair about the udder
preferably clipped.

4. The udder should be moistened during milking.

5. The milker should be a neat, tidy person.

6. The milker should be free from disease, and should not
come in contact with any communicable disease.

7. The milker's clothes and hands should be clean while
milking.

8. The pail should be sterilised.

9. The stall should be such as to reduce the amount of
disturbance of dust and dirt.

10. There should be good light, good ventilation, and
good drainage in the cow-house.

11. The cow-house should always be kept clean.

12. Feeding and bedding, unless moist, should be done
after milking.

13. A dustless milking-room is desirable.

14. Milk should not stand in the cow-house.

15. If milk is aerated, it should be done before cooling
and in pure air.

16. The sooner the milk is cooled after milking the
better.

17. Keep the milk as cold as possible when once
cooled.[45]

The supply of milk is conducted, to a large extent, by towns' dairies,
which depend for their supplies upon the dairy farm in the country, and
it is obvious that a certain period of time must elapse, in the
generality of cases, before a town's dairy receives its supply in the
ordinary course, and this consti