. The Ontario public school hygiene . K 64.—A clean barn-yard. From all this you will see that there are two greatdifficulties to be overcome in getting pure milk, namely,the difficulty of keeping it clean and the difficulty ofkeeping it cool. It is particularly hard to get pure milk in winter;because cows are generally shut up in dirty stables,or penned in filthy barn-yards. Dust and dirt surroundthem on all sides and stick to their hair and udders ;filth often becomes encrusted upon their sides; themilkers are slovenly and careless ; the cows udders arenot washed and dried; and as a result y
. The Ontario public school hygiene . K 64.—A clean barn-yard. From all this you will see that there are two greatdifficulties to be overcome in getting pure milk, namely,the difficulty of keeping it clean and the difficulty ofkeeping it cool. It is particularly hard to get pure milk in winter;because cows are generally shut up in dirty stables,or penned in filthy barn-yards. Dust and dirt surroundthem on all sides and stick to their hair and udders ;filth often becomes encrusted upon their sides; themilkers are slovenly and careless ; the cows udders arenot washed and dried; and as a result you cannotpossibly have clean milk. ]\Iilk coming from cows PURE AND IMPURE MILK 157 kept in such surroundings smells musty and has ananimal taste. It is bad for healthy people ; it is bad forsick people ; and it is impossible also to make goodbutter or cheese from it. If dirt enters the milk from any source—from themilkers hands or clothes, from the milk pail or the stable,from the cows udder or teats, from musty or dirty food—. Figure 65.—A clean cow in tidy surroundings. then this dirt sows the seeds of bacteria in the milk, andthese bacteria in warm weather grow rapidly and soonturn the milk sour, slimy, or musty. Should we not have some standard by which we mayjudge of the quality of milk ? Some people want a lawmade that will prevent milkmen from selling milkunless it contains a certain amount of curdy matter anda certain amount of fat or cream. They say nothing 158 PUBLIC SCHOOL HYGIENE about the amounts of sugar, or salt, or water that thisstandard milk should contain, but they are strongly ofopinion that it should contain not less than 3j^ parts ofbutter fat in every hundred parts of milk. Now, it is quite right that some standard should beestablished for milk, but the best standard to fix is .onebased on cleanliness. Washington, Boston, Rochester,
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