FARM DAIRYING 225 



The Utensils 



1. Use only tin or metal cans and pails. 



2. See that all utensils are scrupulously clean and free from rust. 



3. Require all cans and pails to be scalded immediately after they 

 are used. 



4. After milking, keep utensils inverted in pure air, and sun them, 

 if possible, until wanted for use. 



5. Always sterilize the churn with steam or boiling water before 

 and after churning. This prevents any odors or bad flavors from 

 affecting the butter. 



SECTION XLIX HOW MILK SOURS 



On another page I have told you how the yeast plant 

 grows in cider and causes it to sour, and how bacteria 

 sometimes cause disease in animals and plants. Now I 



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FIG. 200. MICROSCOPIC APPEARANCE OF PURE AND IMPURE MILK 



First, pure milk ; second, milk after standing in a warm room for a few hours in a 

 dirty dish, showing, besides the fat globules, many forms of bacteria 



want to tell you what these same living forms have to do 

 with the souring of milk, and maybe I can also suggest 

 how you can prevent your milk from souring. In the first 



