72 FIRST LESSONS IN DAIRYING 



clean hot water for rinsing, after which the vessels 

 are turned over the steam jet if available. In the 

 absence of steam a wood-burning stove or water 

 heater is convenient, while in some places an oil or 

 gasoline stove will answer. These should be kept 

 clean to avoid odors. 



The water supply. Water that looks clean is not 

 necessarily free from contamination by surface 

 drainage, as suggested in page 71. 



Washing utensils. The utensils that have 

 been in contact with milk products should first be 

 rinsed with cold, or better with lukewarm, water. 

 This removes the casein, which might be cooked on 

 if plunged into hot water immediately, or the 

 crumbs of butter. After rinsing, wash thoroughly in 

 warm water. For tinware, the addition of an alka- 

 line washing powder free from fat or grease is 

 usually desirable. There are several good washing 

 powders made for this purpose. Brushes are much 

 to be preferred to a cloth, because they get into the 

 corners and are much easier to keep clean. Brushes 

 of many shapes and sizes are available. Next rinse 

 with clean water and scald with boiling water or 

 live steam, and allow to dry without wiping. 

 Wiping with a towel, though it be commonly called 

 a clean one, adds about 300 to 3,000 times as many 

 bacteria to the surface of the utensils as would be 

 there if thoroughly scalded and not wiped. If possi- 

 ble to expose tinware to the sun, without also ex- 

 posing to dust, it is a desirable practice, as the sun- 

 shine is an excellent germicide. 



The ice house. Every farm, and especially if pro- 



