. Cyclopedia of farm animals. Domestic animals; Animal products. 182 MILK AS A MARKET PRODUCT that causes trouble. It develops in an insidious manner and cannot always be recognized by phys- ical examinations. Many progressive cattle-owners now accept the scientific teaching that the best method to assure against the presence of tubercu- losis in a herd is to depend on the tuberculin test (page 136). It should be applied by a competent veterinarian, at intervals of one or two years, and oftener when there is a special reason. An animal suffering from tuberculosis should be isola- ted from the
. Cyclopedia of farm animals. Domestic animals; Animal products. 182 MILK AS A MARKET PRODUCT that causes trouble. It develops in an insidious manner and cannot always be recognized by phys- ical examinations. Many progressive cattle-owners now accept the scientific teaching that the best method to assure against the presence of tubercu- losis in a herd is to depend on the tuberculin test (page 136). It should be applied by a competent veterinarian, at intervals of one or two years, and oftener when there is a special reason. An animal suffering from tuberculosis should be isola- ted from the remainder of the herd, because of the danger of this animal to the others, as well as because the milk may be infected. Other diseases to which cows are subject are more or less common, but they are easily recognized. For the protection of the health of the herd, it is important to provide an abundance of light and ventilation in the stable. It has been attempted to formulate rules for these essentials, but thus far no better rules have been proposed than that the cow stable shall have as much daylight as the dwelling-house, and it should be so well ventilated that the air will at no time be oppressive to one who enters from out-of-doors. The quality of food and water may have an effect on the health of the cows, and thus indirectly on the value of the product. Especially must care be taken to avoid foods that are not in wholesome condition, such as certain by-products of breweries and distilleries when these are allowed to remain wet and become considerably fermented before use. It is necessary, also, to avoid giving any single food in excessive quantity. (2) The second requirement for the production of sanitary milk is cleanliness of the cows and their surroundings. This implies a reasonable degree of scientific cleanliness in the stable. The stable and cows must be cleaned frequently, but not just before milking-time, when the air should be kept as free as possible from dust
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