Vermont Dairymen's Association. 



5. Remove the milk promptly from the stable to a clean, 

 dry room where the air is pure and sweet. 



6. Drain the milk through a clean flannel cloth, or through 

 two or three thicknesses of cheesecloth. 



7. Aerate and cool the milk as soon as it is strained. The 

 cooler it is the more souring is retarded. If covers are left off 

 the cans cover with cloths or mosquito netting. 



8. Never mix fresh, warm milk with that which has been 

 cooled, nor close a can containing warm milk, nor allow it to 

 freeze, 



9. Under no circumstances should anything be added to 

 milk to prevent it souring. Such doings violate the laws of both 

 God and man. The chemicals which are used for this purpose 

 are slow poisons. Cleanliness and cold are the only preservatives 

 needed. 



10. In hot weather jacket the cans with a clean, wet blanket 

 or canvas when moved in a wagon. 



Utensils. 



1. Insist that the skim milk or whey tank at the factory 

 be kept clean, in order that the milk cans may not become con- 

 taminated. 



2. Wash all dairy utensils daily, thoroughly rinsing in boil- 

 ing hot water and a little washing soda, scald and drain. Boil 

 strainer cloths daily. After cleaning, keep utensils inverted in 

 pure air, and sun if possible, until wanted for use. 



