Isolation. — Removal of cows to comfortable quarters outside of the dairy stable, when sick or at calving time.

Location of stable. — Elevated, with healthful surroundings.

Lighting. — As light as a well-lighted living room, and with not less than four square feet for light from the east, south, or west, for each cow.

Ventilation. — An adequate ventilating system of the King or other approved pattern, and, except when the stable is being cleaned, no marked stable odor.

Food.—Clean, wholesome feeding stuffs, fed in proper quantities.

Water. — Clean, fresh water, free from possibility of contamination by disease germs.

II. Cows. — Cleaned by thorough brushing, and where necessary by washing; no dust nor dirt on the hair (stains not considered). The udder thoroughly cleaned by brushing at least thirty minutes before milking, and by washing just before milking, leaving the udder damp to cause dust to adhere. Stable. — Free from accumulation of dust and dirt, except fresh manure in the gutter. Apart from horses, pigs, privy, poultry-house, etc. Barnyard and pasture. — No injurious plants, no mudhole nor pile of manure or any decaying substance where cows have access.

Stable air. — Free from floating dust and odors. Tight partition or floor between the space occupied by cows and that used for storage of feed or other purpose.

III.    Construction of utensils. — Non-absorbent material and every part accessible to the brush, and, except inside of tubes, visible when being cleaned. Cleaning.- — Thorough cleaning with brush and hot water, and rinsing.

No laundry soap. Thorough sterilization. Water. — From a source known to be pure ; protected from contamination from seepage, or surface drainage. Care of utensils. — Such as to avoid contamination by dust as well as coarser dirt. Small-top pail. — With opening not over seven inches in diameter, and at least one-third of this opening protected by hood.

IV.   Employees. — Free from contagious disease and not dwelling in nor frequenting any place where contagious disease exists. Milking suits. — Freshly laundered and clean ; ample to protect from dust and dirt from the milker's person or clothing. Milker's hands. — Hands and teats dry when milking. Hands thoroughly cleaned before milking each cow. Milking quietly. — So as to avoid dislodging dirt from cow's hair. At least four streams of foremilk from each teat to be discarded into a separate vessel.

V. Cooling. — Cooled within fifteen minutes of milking, to temperature below 45° F.

Handling. — In a room used exclusively for handling milk, and free from dust, dirt, and odors; and the milk after being cooled, always at a temperature below 45°.

Protection during transportation. — Protected from dirt by tightly closed receptacles, temperature always below 45° F.; not delayed in transit, reaching market within twenty-six hours after milking.

Milk inspection of farm dairies (Pearson)

Dairyman............. Date......

P. O............... Location.....

No. of Cows milking . . In herd . . Qts. Milk . . Cans or Bottles

Milk sold to............. License No.....

Report by....... At milking time ? . . . . Hour . .

I. Health of the herd and its protection.

Do all cows appear healthy ?........

Are udders sound and free from signs of disease ?......

Are cows tuberculin tested ?........

Date of last test......By whom.......

Number of cows added to herd since last test........

Is the stable well built to protect from the weather ?.....

Are cows brought in during bad storms ?........

How many hours are the cows out daily ?.......

Width of stall....... Length.......