Cleanliness In Milking

So uiuch has beeu Baid and written in regard to cleanliness in milking, and it is so obvious that uiilk which is to be used for, or to bo manufacturad into, human food should be perfoctly clean, that it seems almost superfluous to cali attention to the subject. But in spite of all that has been said, filthy practices creep into use. One of these is milking in the rain or when the cow is so wet that the water will run down her sides and drip into the milk pail. The hair and skin of the cow are covered with accuuiulations of perspiration, and to soak these up and rinse them down her sides into the milk, is as injurious as it is filthy. Another defect sometimes occurs from not thoroughly cleansing the teats and udder before beginning to milk. A thorough brushing is always necessary to get off the loóse hairs and dirt, and if the teats have become otherwise filthy, they should bo washed, but not milked till they are dry. A pail of water and acloth should always be at hand for this purpose. When milking is done in a atable, there is 60metimes a neglect to provide absorbents to soak up liquid excrement, and to prevent spattering. This is bota a violation of cleanliness and wasteful. It can easily be guarded against by the use of straw, saw-dust, dried muck or somothing of the kind. Still anothor filthy practico is that of drawing a little inilk into the hand and wetting the teats with it before beginning to milk. Some milkers insist that this is not nnoleanly ; to whioh it is only necessary to eply that any person -whose sense of neatness is so obtuse as not to discover, without argument, that the practico is a filthy one, is unfit either to milk or work about a dairy. Besides objections on the score of filth, the first milk drawn contains so little cream and 80 much saline matter, that it makes the surface of the teats dry and harsh, and inolines them to chap. If, after the milking is done, the pail is set aside and the teats wetted with eome of the very last strippings, that are little else than cream, there would be less objection to the practice. To mention in detail all the points that offend against cleanliness would be tedions. They must, for the most part, be left to the nilker's sense of neatness, which certainly ought to be of an appreoiative charaoter. Uncleanly milking ia quite too common. If all the milk of which butter and cheese are made could be taken to the dairy-houso as undefiled as it exists in the udder, the price of those luxuries would be at once materially vaneed.-