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1004 Rural School Leaflet. 



VI 



Clean Milk 



W. A. Stocking, Jr. 



The purpose of this exercise is to show further the importance of 

 cleanliness in the handling of milk, and the value of a small-topped 

 milking-pail in increasing its keeping quality. 



Materials needed. — Two or more cows, one ordinary large-top milking 

 pail, one small-top milking pail, and two glass bottles or jars. 



The smaller the opening in the milk pail the better, so long as it can 

 be used conveniently for milking. Any of the styles of pails shown in 

 the illustration will give quite satisfactory results, and are easy to use. 

 If desired, any tinner can make a cover to go on an ordinary milking 

 pail, leaving an opening about six inches in diameter at one side through 

 which to milk. 



Both the pails and the sample jars should be thoroughly steriUzed 

 either with boiling water or with steam before they are used. 



Milk one or more cows into the open milking pail, and after thoroughly 

 mixing the milk put a small quantity into one of the sample jars, cover- 

 ing the top so that dust cannot get in. Next, milk the same number 

 of cows into the small-top pail, and put a sample into the second jar 

 in the same way as the first. 



Now place the two jars of milk together where the temperature will 

 be the same for both jars, and watch them carefully for indications of 

 curdling. Record the time when each sample curdles, and determine 

 the effect of the small-top pail on the keeping quality of the milk. It 

 will be well to repeat this experiment several times in order to get satis- 

 factorv data. 



Fig. 52. — Four good styles of small-lopped milk pails showing the size of the opening 



