DAIRYING 123 



finding out which are the poor ones and 

 getting rid of them at the earliest oppor- 

 tunity? Just as milk is prepared for cheese- 

 making and cream for butter-making, so milk 

 should be prepared for sale. 



Cleanliness is equally important, whether 

 the milk is intended for consumption as such, 

 or for manufacture. All the precautions 

 already mentioned with regard to milkers 

 and milking should be taken to prevent the 

 access of dirt, or taints to the milk whilst in 

 the shed. The vessels used for containing 

 milk should be of the best tin ware (with all 

 seams smoothly soldered), kept scrupulously 

 clean and bright. Milk is much more easily 

 removed from utensils when it has not been 

 allowed to dry on their surface. Therefore 

 they should all be rinsed with tepid water 

 immediately after use, then thoroughly washed 

 and scrubbed, especially in the seams, with 

 hot water, after which they should be 

 steamed for a few minutes. When dry, if 

 possible, they should be placed in the sun- 



