No. 6. DEPARIMENT OF AGRICULTURE. 993 



34. Strain the milk through a metal gauze and a Hannel cloth or 

 ia \ei' of cotton as yoon as it is drawn. 



35. Aerate and cool the milk as soon as strained. If an apparatus 

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

 should be aired hrst. This must be done in pure air, and it should 



then be cooled to 45 degrees if the milk is for shipment, or to 60 

 dejirees if for home use or delivery to a factory. 



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

 aerated. 



'67. If cover is left oif 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 de- 

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

 enough to prevent forming a thick cream lajer. 



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

 the cans. In warm w^eather hold in a tank of fresh cold water. 



4v.'. Never mix fresh warm miik with that which has been cooled. 



41. Do not allow milk to freeze. 



12. Under no circumstances should anything be added to milk 

 to prevent its souring. Cleanliness and cold are the only preventa- 

 tives 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 thev should be full, and carried in a 

 S])ring wagon. 



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

 a clean, wet blanket or canvas. 



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 

 TO'iigh 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 them 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 jjossible, until wanted for use. 



63—6—1902 



