178 



STATE BOARD OF AGRICULTURE. 



FIGS. I AND II. 



FIG. III. 



contamination occurs, but when cleanliness is rigorously practiced, no doubt the 

 disadvantages exceed the benefits. (See Part I, page 173.) However, many of 

 our best dairymen use it continually. 



II. THE WASH BOOM. 



A room for the purpose of washing the dairy utensils is a very important 

 part of the equipment. It should be provided with shelves, some good washing 

 substance, as sal soda, hot and cold water, and, if possible, steam. The shelves 

 should be placed near a large window where the tin-ware is exposed to the dis- 

 infecting action of the sunlight. The cleaning of dairy utensils is best conducted 

 as follows. 



First, rinse with warm, or perhaps preferably cold water — never use boiling or 

 hot water at first or the milk will become cemented to the utensil. Second, scrub 

 with moderately hot water containing some sal soda. The washing should be 

 done with brushes rather than cloth because the bristles enter into any crevices 



