74 STERILIZING 



STERILIZING BY BOILING WATER 



Boiling water is the most important of all of the 

 things the dairy farmer possesses. Boiling water in 

 abundance will do more to make a success of the 

 clean milk business than any other one thing. Most 

 dairy farmers do not have enough boiling water. 



Each milk can requires at least half a pailful 

 of clean boiling water to properly sterilize its 

 interior surface. 



Pouring boiling water from can to can is in- 

 effective. Each can and pail should have its 

 own separate dose of fresh boiling water. 



While milk cans for an entire day's milking 

 may be washed and sterilized in the morning, 

 milking pails must be washed and sterilized twice 

 daily. After the night's milking such steriliza- 

 tion is just as important as after the morning's 

 milking, yet many dairymen neglect to provide 

 boiling water in the evening, and often fail to 

 sterilize milking pails after night's milking. 



It is a common thing for the fire in the kitchen 

 stove of the farm house to go out in the afternoon, 

 especially in the summer time. This commonly 

 leads to neglect of sterilizing operations after the 

 night's milking, so that pails and strainer cloths 



