So, also, great care should be taken to keep out all hairs, dirt and filth of every kind. If permitted to get into the milk, filth cannot be entirely strained out, and hence some of its odors and flavors will linger in the fats of the milk and appear in the product manufactured from it. The indispensable necessity for clean utensils has already been mentioned. Filth from this source will not only affect odor and flavor, but is quite likely to contain the germs of ferment which will multiply in the milk and product, and cause disastrous results. With a clean can, clean pails and clean hands, begin the task of milking by brushing off all loose materials from the cow's side that may rattle down into the pail, carefully brush and clean the udder and teats, and then place the pail between your knees in a way to prevent the cow putting her foot into it, or upsetting it, if she should move about nervously, or be suddenly startled--which should not be permitted if it is possible to avoid it. LET OUT THE COWS. As fast as milked, it is best to let the cows go. This gives more room, reduces the generation of heat in the stable or milking place, and lessens the amount of droppings and consequent bad odors rising from them. Those left will soon understand this and not get uneasy. A LICK OF MEAL. If the cows have been prepared for milking by giving them a lick of meal, or a little dry hay, when they come into the stable, it will be found to have a good effect. It will also cultivate a willingness to come home at milking time and take their respective places in the stanchions. It pays to please and satisfy a cow. She will deposit her appreciation in the pail. CARE OF MILK. When the milking is over, the milk should be taken as directly to the place of manufacture as possible. If it must be kept over night, see that it is well stirred and properly cooled to 70 degrees Fahrenheit, before leaving it. Do not put on a close cover, unless the milk is thoroughly cooled. It is far better to deliver it directly to the cheese or butter maker, who knows how to care for it, and has facilities for doing the work--or, at least, ought to have. Very much depends on having the milk delivered in good condition. If it is not, no after care and skill can make a perfect product from it. True, if all right when delivered, it may be afterward injured or spoiled, but it is not likely to be. It is therefore the duty of the patron to do his part of the work all right; then he may with some reason blame the operator if the result is not right. But butter and cheese makers are too often expected to turn out first-class products from second or third class milk--a task impossible to perform. With good milk and proper facilities, there is no valid excuse for failure.