^18 DAIRYING. 



31. If any accident occurs by which a pail full or partly 

 full of milk becomes dirty, do not try to remedy this by 

 straining, but reject all this milk and rinse the pail. 



32. Weigh and record the milk given by each cow, and 

 take a sample morning and night, at least once a week, for 

 testing by the fat test. 



Care ofMilk.—2)2>- Remove the milk of every cow at once 

 from the stable to a clean, dry room, where the air is pure 

 and sweet. Do not allow cans to remain in stables while 

 they are being filled. 



34. Strain the milk through a metal gauze and a flannel 

 cloth or layer of cotton as soon as it is drawn. 



35. Aerate and cool the milk as soon as strained. If an 

 apparatus for airing and cooling at the same time is not at 

 hand, the milk should be aired first. This must be done in 

 pure air, and it should then be cooled to 45 degrees if the 

 milk is for shipment, or to 60 degrees if for home use or 

 delivery to a factory. 



36. Never close a can containing warm milk which has 

 not been aerated. 



37. If cover is left off the can, a piece of cloth or mosquito- 

 netting should be used to keep out insects. 



38. If milk is stored, it should be held in tanks of fresh, 

 cold water (renewed daily), in a clean, dry, cold room. 

 Unless it is desired to remove cream, it should be stirred 

 with a tin stirrer often enough to prevent forming a thick 

 cream layer. 



39. Keep the night milk under shelter so rain cannot get 

 into the cans. In warm weather hold it in a tank of fresh 

 cold water. 



40. Never mix fresh warm milk with that which has been 

 cooled. 



41. Do not allow the milk to freeze. 



42. Under no circumstances should anything be added to 

 milk to prevent its souring. Cleanliness and cold are the 

 only preventives needed. 



43. All milk should be in good condition when delivered. 

 This may make it necessary to deliver twice a day during 

 the hottest weather. 



