ided with an ample supply of clean
water for cooling the milk, and if it is not a running supply, the
water should be changed twice daily. Also a supply of clean ice
should be provided to be used for cooling the milk to 50 degrees
within two hours after milking.

39. Suitable means should be provided within the milk house, to
expose the milk pails, cans and utensils to the sun or to live
steam.

40. Facilities consisting of wash basins, soap and towel should be
provided for the use of milkers before and during milking. During
the Summer Months the Milk House should be properly screened to
exclude flies.

The Milkers and Milking.

41. Any person having any communicable or infectious disease, or one
caring for persons having such disease, must not be allowed to
handle the milk or milk utensils.

42. The hands of the milkers must be thoroughly washed with soap and
water, and carefully dried on a clean towel before milking.

43. Clean overalls and jumpers should be worn during the milking of
the cows. They should be used for no other purpose, and when not in
use should be kept in a clean place protected from dust.

44. The hands and teats should be kept dry during milking. The
practice of moistening the hands with milk is to be condemned.

45. The milking stools should be at all times kept clean, and iron
stools are recommended.

46. The first streams from each teat should be rejected, as this
fore milk contains more bacteria than the rest of the milk.

47. All milk drawn from the cows 15 days before, or 5 days after
parturition should be rejected.

48. The pails in which the milk is drawn should have as small an
opening at the top as can be used in milking; top opening preferably
not to exceed 8 inches in diameter. This lessens the contamination
by dust and dirt during milking.

49. The milking should be done rapidly and quietly, and the cows
should be treated kindly.

50. Dry fodder should not be fed to the cows during or just before
milking, as dust therefrom may fall into the milk.

51. All milk utensils, including pails, cans, strainers, and
dippers, must be kept thoroughly clean and must be washed and
scalded after each using, and all seams in these utensils should be
cleaned, scraped and soldered flush.

The Milk.

52. Milk from diseased cows must not be shipped.

53. The milk must not be in any way adulterated.

54. The milk as soon as drawn should be removed to the milk house
and immed