942^ ANNUAL, REPORT OF THE Off. Due. 



34. ISUaiu the milk tbiougli u meUil gciuzc aud a llaiiiiel elotli or 

 layer of colton as soou as it is drawn. 



35. Aerate aud cool the milk as soon as strained. 11 an apparatus 

 for airing' and cooling at the same time is not at hand, the milk 

 should be aired first. This must bo doue in pure air, aud it should 

 then be cooled to 45 degrees if the milk is for shipment, or to GO de- 

 grees if for home use or delivery to a factory. 



3G. Never close a can containing warm milk which has not been 

 aerated. 



37. If cover is left oil can, a piece of cloth or mosquito netting- 

 should be used to keep out insects. 



38. If milk is stored, it should be held in tanks of fresh, cold water 

 (renewed daily), in a clean, dry, clad room. Unless it is desired to 

 remove cream, it should be stirred with a tin stirrer often enought to 

 prevent forming a thick cream layer. 



39. Keep the night milk under shelter so rain can not get into the 

 cans. In warm weather hold in a tank of fresh cold water. 



40. Never mix fresh warm milk with that which has been cooled. 



41. Do not allow milk to freeze. 



42. Under no circumstances should anything be added to milk to 

 prevent its souring. Cleanliness and cold are the only preventatives 

 needed. 



43. All milk should be in good condition when delivered. This 

 may make it necessary to deliver twice a day during the hottest 

 weather. 



44. When cans are hauled far they should I)e full, and carried in a 

 spring wagon. 



. 45. In hot weather cover the cans, when moved in a wagon, with a 

 clean wet blanket or canvass. 



The Utensils. 



46. Milk utensils for farm use should be made of metal and have 

 all joints smoothly soldered. Never allow them to become rusty or 

 rough inside. 



47. Do not haul waste products back to the farm in the same cans 

 used for delivering milk. When this is unavoidable, insist that the 

 skim milk or whey tank be kept clean. 



48. Cans used for the return of skim milk or whey should be 

 emptied and cleaned as soon as they arrive at the farm. 



49. Clean all dairy utensils by first thoroughly rinsing (hem in 

 warm water; then clean inside and out with a brush and hot water 

 in which a cleaning material is dissolved; then rinse and lastly ster- 

 ilize by boiling water or steam. Use pure water only. 



50. After cleaning, keep utensils inverted, in pure air, and sun if 

 possible, until wanted for use. 



