OWS= have......been tuberculin tested and | | |
all tuberculous cows removed | 7 | ..... |
| | |
51 Cows are.....all in good flesh and condition | | |
at time of inspection | 2 | ..... |
| | |
52 Cows are.....all free from clinging | | |
manure and dirt. (No. dirty.....) | 4 | ..... |
| | |
53 =LONG HAIRS= are.....kept short on belly, | | |
flanks, udder and tail | 1 | ..... |
| | |
54 =UDDER AND TEATS= of cows are...... | | |
thoroughly brushed and wiped with a | | |
clean damp cloth before milking | 3 | ..... |
| | |
55 =ALL FEED= is.....of good quality and | | |
distillery waste or any substance in a state | | |
of putrefaction is......fed | 2 | ..... |
| | |
56 =MILKING= is.....done with dry hands | 2 | ..... |
| | |
57 =FORE MILK= or first few streams from each | | |
teat is.....discarded | 2 | ..... |
| | |
58 =Clothing= of milkers is.....clean | 1 | ..... |
| | |
59 Facilities for washing hands of milkers are | | |
......provided in cow barn or milk | | |
house | 2 | ..... |
| | |
60 =Milk= is strained at.....and.....in | | |
clean atmosphere | 1 | ..... |
| | |
61 Milk is.....cooled within two hours after | | |
milking to 50 degrees F. 3, to 55 degrees |