The milking should be done in a sweet, clean place--either a stable
kept scrupulously clean, and plaster or other deoderizer freely used,
or in a row of stanchions in an open shed, with barely a roof to keep
off storm and sunshine, and no filthy deposits allowed to accumulate
around it. The milk, as fast as drawn, should be removed from the
place of milking, lest it absorb odors from the droppings, the breath,
or the exhalations from the cow's body--or even from the sweat and
grime of the person and clothes of the milker--for milk is extremely
sensitive to these influences. It is much more so than is popularly
supposed, and should be put in a sweet atmosphere as soon as possible
when drawn. Fine fancy goods, with the most delicious and delicate
flavor, cannot be made from milk that has been exposed to the influence
of a foul atmosphere.