CLEANLINESS 25 



ample, dippers, strainers, and separator parts may be put 

 into pails and all submerged in boiling water at one time. 

 After the utensils have been thoroughly scalded and 

 drained, or perhaps not yet drained, depending on con- 

 ditions, they should be put away. They should be so 

 placed that the room will have a neat appearance, and 

 they should also be put where dust and flies cannot 

 lodge on them. Many dairy-men leave the utensils 

 in the direct sunlight and often the dust and flies do 

 more harm than the sun's rays do good. It is needless 

 to put dairy utensils in the direct sunlight especially after 

 scalding, and it is a question whether it ever pays to rely 

 much on this treatment of killing bacteria, since there 

 are many days when the sun does not shine. Again, it 

 is impossible to place all the utensils so that the sun's rays 

 will strike all surfaces. If the room is not sufficiently 

 tight to keep out the dust and if there are many flies, a 

 cupboard should be provided. 



It is often difficult to dry cans properly. This is es- 

 pecially true if it is desired to put the lids on the cans in 

 order that they may be immediately hauled or shipped 

 from the creamery. Can-driers are convenient and es- 

 sential in such cases. These can-driers, which are used 

 extensively, are constructed in such a way that the air 

 is forced over steam pipes. Then this air is blown 

 into the cans. A can may be dried very quickly in 

 this way. Drying and ventilation have a direct effect 

 on the improvement of the flavor of the milk or cream, 

 for a damp can soon becomes very musty. 



21. Cleansing a musty churn and preparing a new 

 one. A churn used several times in a week does 

 not easily become musty if it is thoroughly washed 

 with a washing solution and scalded after each churning. 



