148 PROFITABLE DAIRYING 



cream, and butter. Nothing must be permitted in 

 the dairy that is not sweet and clean. Tinware 

 should have all seams rilled smooth with solder to 

 prevent the accumulation of dirt. Utensils should 

 not be allowed to become rusted; a rusted surface 

 is difficult to keep clean. 



Tin vessels should be carefully cleansed with warm 

 water, and then scalded. Warm water will melt the 

 butter fat. The hot water destroys all bacteria. 

 Covers must be removed from cream pails, and all 

 other receptacles, when not in use. Coats, overalls, 

 vests, etc., w r orn about the barn should not be worn 

 in the dairy. Whitewash, water, and paint should be 

 freely used in the dairy room. The churn should be 

 frequently inspected to see that no dirt or grease 

 is accumulating in it. The scrubbing brush should 

 be freely used. The nose will be likely to dis- 

 cover anything wrong with the churn, but the 

 eyes must assist. The author once discovered that 

 his churn w r as not making good butter. After a 

 long hunt it was found that the attendant had 

 not kept the vent hole in the cover clean. The butter 

 worker needs to be carefully looked after. It 

 should be taken apart frequently and every part 

 cleansed. The top of the table can be easily scrubbed 

 and cleansed, but the whole machine needs looking 

 after. In cleansing dairy utensils, scalding water 

 should never be used. Boiling water will cook the 

 milk or cream and cause it to adhere tenaciously to 

 the sides and bottom of the vessel. On tin dishes 

 it will have to wear off before it can be gotten rid 

 of. Scalding water is to be used only after the 

 vessel has been cleansed; prior to that only warm 



