94 



left standing and returned with a milk rest in them, but they 

 would be rinsed at once with cold water, even if they are not 

 thoroughly cleaned and steamed. It is an outrage to common 

 sense not to do this, as any one, who ever smelled some of 

 the returned cans left to bake in the sun for hours, if not for 

 days, can testify. All utensils used for milk should first be 

 rinsed with cold or lukewarm water, then scrubbed with soda 

 water or some of the more expensive soap pow^ders, never with 

 soap, rinsed again and scalded. Rinsings with soap pow- 

 ders in should not be given to hogs as, according to Bulletin 

 141, Cornell Experiment Station, it may kill them. 



There is one style of milk pail against which I must warn 

 the dairymen, especially if they leave sour or partly sour milk 

 in them. I refer to the plan in order to prevent rust of 

 soldering a zinc plate on the bottom. German experience has 

 shown that poisonous salts may form and it also makes it 

 harder to keep them clean. 



PASTEURIZING ON THE FARM. 



The beauty of the pasteurizing process is that anybody 

 may use it on a small scale without investing any money in 

 special apparatus more than a small thermometer. 



In Fig. 97 is shown a tin boiler in which a quart and a 

 pint bottle is placed on a perforated loose 

 bottom. This boiler is placed on the 

 stove and the temperature raised to 

 boiling point; when it is left alone for 

 about 30 minutes, as a rule the tempera- 

 ture will not have fallen below 150, and 

 the bottles are then taken out and cooled. 

 Having tried if the customers like it, 

 and having seen the advantages, which, 

 as before said, are all the greater the 

 nearer the pasteurizing is brought to the' Fig. 97. 



milking time, there is no need of any expensive apparatus 

 as long as the amount handled does not exceed 50 or 60, aye, 

 even 100 quarts. 



Get as many shot-gun cans, 8 inches in diameter and 22 



