36. The milk house should be provided with sufficient light and ventilation, with floors properly graded and made water-tight.
37. It should be provided with adjustable sashes to furnish sufficient light and some proper method of ventilation should be installed.
38. The milk house should be provided with an ample supply of clean water for cooling the milk, and if it is not a running supply, the water should be changed twice daily. Also a supply of clean ice should be provided to be used for cooling the milk to 50 degrees within two hours after milking.
39. Suitable means should be provided within the milk house, to expose the milk pails, cans and utensils to the sun or to live steam.
40. Facilities consisting of wash basins, soap and towel should be provided for the use of milkers before and during milking. During the Summer Months the Milk House should be properly screened to exclude flies.
The Milkers and Milking.
41. Any person having any communicable or infectious disease, or one caring for persons having such disease, must not be allowed to handle the milk or milk utensils.
42. The hands of the milkers must be thoroughly washed with soap and water, and carefully dried on a clean towel before milking.
43. Clean overalls and jumpers should be worn during the milking of the cows. They should be used for no other purpose, and when not in use should be kept in a clean place protected from dust.
44. The hands and teats should be kept dry during milking. The practice of moistening the hands with milk is to be condemned.