CONTROL OF FOODS 221 



just before milking, as dust therefrom may fall into the 

 milk. 



51. All milk utensils, including pails, cans, strainers, and 

 dippers, must be kept thoroughly clean, and must be washed 

 and scalded after each using ; and all seams in these utensils 

 should be cleaned, scraped, and soldered flush. 



THE MILK 



52. Milk from diseased cows must not be shipped. 



53. The milk must not be in any way adulterated. 



54. The milk as soon as drawn should be removed to the 

 milk-house and immediately strained and cooled to the 

 proper temperature. 



55. All milk must be cooled to a temperature below 50 F. 

 within two hours after being drawn, and kept thereafter 

 below that until delivered to the creamery. 



56. The milk should be strained into cans that are stand- 

 ing in ice water which reaches the neck of the can. The 

 more rapidly the milk is cooled, the safer it is and the longer 

 it will keep sweet. Ice should be used in cooling milk, as 

 very few springs are cold enough for the purpose. 



57. If separators are used, they should stand where the 

 air is free from dust or odors, and on no account should 

 they be used in the stable or out of doors. 



58. Milk-strainers should be kept clean, scalded a second 

 time just before using, and if cloth strainers are used, sev- 

 eral of them should be provided, in order that they may be 

 changed frequently during the straining of the milk. 



59. The use of any preservative or coloring matter is 

 adulteration, and its use by a producer or shipper will be 

 a sufficient cause for the exclusion of his product from the 

 city of New York. 



