140 ANNUAL REPORT OF THE Off. Doc. 



HANDLING THE MILK 



(39) Milk, when emptied from the milk pail to the can, must be 

 strained through strainers made ol a double layer of tinely meshed 

 cheese cloth or gauze. The strainers must be cleaned immediately 

 after being used, by thorough washing, after which they must be 

 boiled. They must be scalded a second time immediately before 

 using. In large herds several strainers must be provided for each 

 milking, in order that they may be frequently changed during the 

 straining of the milk. 



(40) Properly constructed cooler of sufficient capacity to reduce 

 the temperature to 50 degrees F. must be used, and it must be so 

 situated that it can be protected from flies, dust and odors, and 

 on no account shall it be used in the stable or out of doors. Milk 

 shall be passed over the cooler immediately after being milked. 



(41) Milk, after being cooled and placed in cans, should be tightly 

 covered and securely wired and sealed. 



MILK HOUSES 



(42) A milk house must be provided which shall be separated from 

 the stable and dwelling and located a safe distance from the hog 

 pen, privy, or manure pile and at a higher level. 



(43) It must be kept clean and must not be used for purposes 

 other than the handling and storing of milk and milk utensils. It 

 must be provided with light and ventilation, and the floors must 

 be graded and water tight. 



(44) It must be provided with ample facilities for cooling milk to 

 the required standard of 50 degrees F., and be supplied with an 

 adequate amount of clean hot and cold water. 



(45j The milk house must be properly screened to exclude flies. 



UTENSILS 



(46) After each milking, the milk pails, cans and other utensils 

 shall be thoroughly rinsed in cold water, then washed in hot water, 

 then rinsed in boiling water and inverted in a place free from dust, 

 flies and obnoxious odors; preferably all utensils should be sub- 

 jected to the action of live steam after washing. 



(47) All utensils must be so constructed as to be easily cleaned. 

 The milk pail should have an elliptical opening 5x7 inches in diam- 

 eter (the modified Loy type). The cover of this pail should be so 

 convex as to make the entire interior of the pail visible and accessible 

 for cleaning. It should be made flush with the very top of the pail, 

 so as to avoid a groove which would conduct milk that might fall 

 upon the top around to the opening of the pail. A suitable cover 

 soldered to an ordinary milk pail b}^ a local tinsmith will answer 

 if the work is well done and all of the seams are carefully filled with 

 solder. The pail should be made of heavy seamless tin, or with 

 seams which are flushed and made smooth by solder. Wooden pails, 

 galvanized iron pails, or pails made of rough, porous materials, are 

 forbidden. 



(48) No producer of milk shall be permitted to have in his posses- 

 sion any bottle, milk can or other container bearing the name of any 

 other producer or any dealer, unless such bottle, can or container is 



