III. The stable itself should be so built that it can readily and thoroughly be cleansed, with special regard to the following points: (_a_) Draining of the fluid excreta, etc., by means of drains with sufficient pitch. (_b_) Ready removal of solid refuse without raising dust. (_c_) A plentiful supply, by means of pipes, of pure, wholesome water. Also a hot-water supply for cleansing purposes. (_d_) Good ventilation for the high lying stalls. (_e_) Broad alleys separating the rows of stalls. (_f_) Each stall to be constructed in such manner that the cow is obliged after feeding to step back, thus compelling her to empty her excreta into an open drain connected with the main drain. This is effected by means of the so-called “drop-railing contrivance.” (g) Water-tight flooring. IV. The spreading of peat instead of straw to keep the stalls dry. 10. Another deciding factor in the production of a pure milk for infant-feeding is the cleanliness of the stable and dairy attendants, the milkers, the cows, and the stable and dairy utensils. I. Aside from general body cleanliness, particular attention is to be given to a healthy condition of the milking person’s hands. Before proceeding to milk, these persons are to don a clean gown made of white linen. II. The cows are to be kept scrupulously clean. The udders and tails are to be so clean that they can be touched with white-kid gloves without causing appreciable amounts of dirt or of odorous substances to soil them. In order to keep the udder and teats clean the following is recommended: Just before milking, the udder, which should always be kept dry, is to be rubbed off with a clean flannel cloth which has been greased with a little lard. By this means dirt and odorous substances are most readily removed. Following this, the parts are rubbed dry with the aid of a little bran. III. The milk vessels should be of tinned sheet iron. IV. The milk should be strained through aluminium-nickel gauze or brass gauze, which is then to be cleaned and disinfected. V. All the milk of one milking period is pumped high into the bottling room and conducted into a collecting reservoir. This passage to the reservoir, during which it is cooled and aired, occupies only a few minutes and the milk reaches the reservoir at a temperature of 4°-5° C. VI. From this reservoir the milk is bottled without delay by means of a bottling-machine, the milk having a temperature of about 5°-7° C. on bottling. _A temperature of less than 2° C. has an injurious influence on the anti-bacterial substances in the milk, and should therefore be avoided._