i2 4 AGRICULTURE 



light, and with this treatment they will 

 always be clean and sweet. It may some- 

 times be necessary to give a good scouring 

 with soap or soda, but when this is done 

 the vessels must be thoroughly scrubbed 

 out with hot water before steaming. It is 

 essential that when not in use they should 

 be kept in a clean atmosphere. As soon as 

 the milk is drawn from the cow, it must be 

 at once removed from the cowshed to the 

 dairy to be strained, aerated and refrigerated. 

 It is then ready to be despatched to the 

 consumer or retailer. 



Properly handled, milk which can be 

 reduced to a temperature of from 45 to 

 50 F. should keep good for over forty- 

 eight hours. Hitherto there has been greater 

 license in feeding for milk selling than for 

 butter and cheese-making. Now, however, 

 more care in this respect will have to be 

 exercised so as to keep up to the required 

 standard. Some of the best milk-producing 

 foods are hay, straw, roots (carefully fed), 



