DAIRY COWS. 247 



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. 



44. When cans are hauled far they should be full, and 

 carried in a spring wagon. 



45. In hot weather cover the cans, when moved in a 

 wagon, with a clean wet blanket or canvas. 



The Utensils. — 46. Milk-utensils for farm use should be 

 made of metal and have all joints smoothly soldered. 

 Never allow them to become rusty or rough inside. 



47. Do not haul waste products back to the farm in the 

 same cans used for delivering milk. When this is unavoid- 

 able, insist that the skim-milk or whey-tank be kept clean. 



4S. Cans used for the return of skim-milk or whey should 

 be emptied and cleaned as soon as they arrive at the farm. 



49. Clean all dairy utensils by first thoroughly rinsing 

 them in warm water; then clean inside and out with a brush 

 and hot water in which a cleaning material is dissolved; 

 then rinse and lastly sterilize by boiling water or steam. 

 Use pure water only. 



50. After cleaning, keep utensils, inverted, in pure air, 

 and sun if possible, until wanted for use. 



