FOURTH ANNUAL YEAR BOOK — PART V. 321 



All pails and utensils should be thoroughly washed and scalded after 

 each milking- and laid in the sun to dry. Cans should be emptied as 

 soon as returned from the creamery, then cleaned by first rinsing out 

 with cold water, then with washing powder, a scrub brush and warm 

 water. All seams inside and outside should be well cleaned and finally 

 rinsed with scalding water and set out to dry. 



If all our creamery patrons would only follow these few and simple 

 rules the butter-maker's task would be greatly lessened and the stand- 

 ard of Iowa butter raised a few points. 



.21 



