64 AMERICAN DAIRYING. 



sticking to them. When the butter sticks to a 

 wooden vessel or utensil it is positive proof 

 that it has not been properly prepared before 

 using, and the only way is to do the work over 

 in a proper manner. 



Return milk in barrels. Great care is nec- 

 essary in cleansing cans that are used in draw- 

 ing milk to a creamery, especially if skim-milk 

 or whey is returned in them. The best way is 

 to take the milk back to the farm in barrels 

 and have the cans washed at the creamery be- 

 fore being returned to the patrons. 



But in many cases this is not practicable, as 

 the milk comes in loads and the skim-milk 

 must go back in the cans, if it is taken, which 

 it surely should be. These cans should be 

 treated as any other milk vessel, but more care 

 is necessary, as in many cases the milk has be- 

 come sour before reaching home and adheres 

 to the can. A brush is an excellent tool to use 

 for this work, as it will get at the corners much 

 better than a dishcloth. Lack of care in this 

 line soon gives foul cans and bad milk. All 

 milk vessels must be kept sweet and clean or 

 there will be serious trouble in a very short 

 time. 



