Is the stall comfortable ?.....How are the cows tied ? .

Kind and quality of bedding.......

Where are the cows kept when sick and at calving time? . . .

Comfort of place.....

Is the stable well located ?........

Number and size of windows .... Distribution of light . . Size of the stable, length .... width .... height . . . No. of stalls.......How ventilated ?.......

Kinds of feeds used........

Are they of good quality and proportions ?........

Source of water for cows..........

Method of watering......Cleanliness of troughs . . . .

II.   Cleanliness of the cows and their surroundings.

Are the cows clean ? . . How are they cleaned ? . . How often ? . .

Is the hair clipped about the udder ? . . . . How often ? . . . .

Is the udder cleaned before milking ? . . How ? . . When ? . .

Is the stable free from accumulation of cobwebs, dirt, and dust ? . . .

Is the stable whitewashed ?......How often ?.....

Kinds and number of other animals, if any, in same room with cows.

Same, adjacent rooms......What openings between ?

Is the stable protected from such sources of contamination as privy, etc.?......................

How often is the manure removed from the stable ?.......

How far from the stable is the manure removed ?.......

Is the barnyard free from manure pile? . . . And mud hole? . . Is the pasture clean and free from injurious plants ?.......

And mud holes ? . . . . . Is the stable provided with dust-tight ceiling ? , . And partitions ? . .

Material of stable floor . . . . . . . Repair......

Is feeding done before or after milking ? . . How long before ? .

Is the floor swept or dampened before milking ?...... How long before ?........

Is the air free from dust and odors ?.......

III.   Construction and care of the utensils.

Are all utensils such that they can be thoroughly cleansed ? ...

How soon after use are the utensils washed ?.......

Method of washing utensils ?.......

How are the utensils sterilized ?         ........

Is the water used for washing utensils pure ?.......How do you know ?........

What is its source ? ...........

Is the source protected against contamination ?........

How are utensils cared for after cleaning ?.........

Is a small-top pail used for milking ?......If so, what style and size of opening ?.........

IV.   Health of employees and manner of milking.

What evidence is there of absence of contagious disease and of exposure of family and employees to disease ?........

Name of family physician..........

Do the milkers wear clean over-all suits ? ....... How often are the over-alls washed ?........

Are suits kept in a clean place ?...... .

Do the milkers wash their hands just before milking ? . . Where ? . .

Do milkers have hands wet when milking ? .......

Are milkers careful not to dislodge hair and dirt from the cow while milking?........

Is the foremilk discarded ?........

V. Handling the milk.

How is the milk cooled ?.........

How soon after milking is the milk cooled ? . .......

To what temperature ?.......

Is the milk strained ?........

Is the milk handled in a room detached from the stable ?.....

What kind of floor ?.......Repair ?......

Is the milk-room used exclusively for milk, and is it free from dirt and odors ?........

At what temperature is the milk kept after cooling ?.......

How is the milk cared for during transportation to market ? . . .