CREAMERIES AiTD CHEESE FACTORIES. 311 



SUGGESTIONS TO PATRONS OF CHEESE FAC- 

 TORIES AND CREAMERIES. (Curtis.) 



Care of Milk. 



1. All milk for the cheese factory must be clean, pure, 

 and wholesome, or the cheese will be bad. One hundred 

 pounds of bad milk will injure 10,000 pounds of good milk. 



2. The law is very strict against watering or skimming. 

 A fine of $10.00 to $100.00 is imposed if convicted. 



3. After a cow has dropped her calf, the milk should not 

 be taken to the factory until the tenth milking. 



4. Milk run through an aerator as soon as drawn from 

 the cow, in open air, is better for cheese and butter making 

 than when set in a tub of water and dipped. By any means 

 at your command thoroughly air the milk until cooled. 



5. Stagnant water, dead carcasses, or filth of any kind in 

 the pasture or barn-yard produces tainted milk. For this 

 reason set the can of night's milk in a clean place. 



6. Milk with clean hands ; never wet them with milk; it 

 is positively filthy. 



7. See that the cow's udder is brushed clean and free 

 from fine dirt and dust before milking. 



8. Never mix the night's and morning's milk. It will 

 many times sour them both by pouring the warm milk into 

 the cold. 



9. Small cans (10 to 15 gallons) are much preferred to 

 larger ones, as the milk is kept in a better condition. 



10. Whey should be taken home in separate cans from 

 that in which the milk is brought in. 



11. If whey is taken home in the milk-cans, empty at 

 once, wash with tepid water, then scald and turn them out 

 to the sun. 



12. Insist that the cheese-maker keep the whey-vat clean, 

 by washing and scalding at least twice a week. 



13. Insist that your factory shall take in milk by the 

 Babcock test, paying each patron according to what he de^ 

 livers. 



14. Use a Babcock test yourself and know just what you 

 produce; turn off the poor cows and fill their places with 



