88 Journal of Xgriculture. [8 Feb., 1908. 



is n"o better arrangement than a windmill and trough unless a suipply can be 

 obtained by gravitation. 



We have touched on faults which are not altogether due to or under 

 the control of the dairyman. We. however, come to a subject the non- 

 observance of which is the principal cause of faults and over which the 

 dairyman has absolute control, viz.. cleanliness. No dairyman can put 

 forward a defence on this point. There is not the least doubt that most 

 cases of trouble are due to carelessness with regard to this important 

 matter. A few weeks ago I had occasion to visit a cheese factory and 

 never at anv time have I come ax:ross such filth. Many cans were in quite 

 an unfit state for the conveyance of human food. What is the cause of 

 such a state of affairs ? Careles.sness combined with ignorance regarding 

 the proper method of how to clean utensils and the proper utensil to use. 

 How often will one visit a dairy without seeing that handy receptacle — ■ 

 the kerosene tin ? Though such a u.sef ul article it is quite unsuitable for 

 this purpose. The dairyman asks, Why? The reason is that utensils used 

 for milk should have the seams filled up with solder or be free from seams 

 entirely. The latter kind made out of blocked tin are on the market and 

 are verv durable. The kerosene tin has none of these desired qualities 

 the seams being perfectly open and simply a harbor for organisms. Even 

 scrubbing and steaming will not cleanse them properly. Rusty cans and 

 buckets should be discarded as ru.sty parts cannot be properly cleansed 

 and are breeding grounds for bacteria. Any dairyman who doubts this 

 should take two cans, one rusty and the other free from rust. Give them 

 the same amount of cleansing, add to each an equal quantity of milk that 

 has been previously cooled, maintain under exactly same conditions, and 

 await results. Not only will the milk in the rusty can " turn " first but 

 it will take up a bad flavor as well. When whey is taken back to the 

 farm the ca.se will be still more glaring. Let all dairymen try little experi- 

 ments like this and they will soon learn the evil effects of uncleanliness. 



It is evident that manv people who handle milk do not know how to 

 clean utensils properly. The absurdity of first scalding and then washing 

 with cold water must be evident to any one who considers the question. 

 By the first operation the albumen of the milk is fixed on to the sides of 

 the can whilst the bacteria may be destroyed and by the second operation 

 larger numbers of bacteria will probably be added through the use of 

 contaminated water. Immediately after use, milk buckets and cans should 

 be rinsed out with either tepid or clean cold water. Hot water containing 

 soda (i! lb to 20 galls.) is then added and the utensils given a thorough 

 wash,, a scrubbing brush and any amount of elbow grease Ijeing used. The 

 brush used should not be worn to such a condition that it will not get 

 properly into the corners. After this scrubbing which includes the outside 

 of the utensil as well, the bucket or can is subjected to steaming by 

 placing it over a jet for about half a minute. When steam cannot be 

 obtained boiling water must be used. Every farm, however,^ should have 

 a steamer which can be obtained for about ^7 or ^8. These are always 

 useful for steaming pig or calf food and the housewife will also find 

 such an article verv useful. After the cans are scalded they should not 

 be dried w'ith a cloth but placed mouth downward on a table with laths 

 several inches apart and the moisture will drain out. The table should 

 be in a clean situation and exposed to the sun. 



Where milking machines are used they must be washed after each 

 milking and subjected to a thorough scruljbing, with special brushes 

 for the purpose, in scalding soda and water. There is hardly a doubt 



