DAIRY AND SEED IMPROVEMENT MEETINGS. 289 



The milk should be drawn in a pail that has a small opening 

 at the top as this will prevent some of the dirt from falling 

 into it. Some milk pails are equipped w^ith strainers, but they 

 are not desirable because the streams of milk will pound to 

 pieces and dissolve any particles of dirt that happen to fall 

 upon the strainer and then carry them through the strainer 

 into the milk. 



The milk must not be strained in the barn. As soon as the 

 milk is drawn from the cow it should be removed from the 

 barn to a house reserved for the handling of milk. If a cloth 

 strainer is used it must be thoroughly rinsed with cold water 

 and then boiled a"t least twenty minutes after each time it 's 

 used. The milk room should have plenty of light and venti- 

 lation. In addition to the ordinary dairy utensils there should 

 be a small vat or tank of cold water into which cans of milk 

 or cream may be placed to cool them. A table or shelving of 

 convenient height for the tinware may be easily provided. 



The utensils that have been in contact with the milk should 

 first be was'hed with lukewarm water. This removes the casein, 

 which might be cooked on if plunged into hot water. For tin- 

 ware the addition of alkaline powder is desirable. Brushes aie 

 preferred to a cloth because they get into the corners and are 

 much easier to keep clean. After being washed the utensils 

 should be rinsed with clean water and then scalded with boiling 

 water or steam, if available. Allow tliem to dry without wip- 

 ing as the use of a towel adds many thousands oif germs to the 

 surface of the utensils. Then let them drain and dry in a 

 clean room, or on a rack outdoors where they are not exposed 

 to dust or dirt. 



If one expects the milk to reach the consumer in its normal 

 condition, he should cool it as quickly as possible after it ij 

 drawn in order to prevent the growth of the bacteria in it. 

 Milk that is cooled to fifty degrees will keep a reasonable length 

 of time. If the milk is peddled from a \Vagon it is best to botjtle 

 it on the farm. The bottles of milk should be placed in iced water 

 until they leave the farm. If ice is available the bottles are best 

 packed in crushed ice in boxes holding from twelve to twenty- 

 four bottles. A clean covered wagon for peddling milk is 



19 



