A SELF-SUPPORTING HOME 



cheese. In winter we churn once a week; 

 in summer, twice. Every time a new skim- 

 ming is added, stir the contents of the jar 

 two or three times around; it assists the work 

 on churning day. 



Cleanliness must be rigidly observed. 

 Have a dish-cloth and scrubbing-brush kept 

 exclusively for the dairy implements. As 

 soon as the milk is strained, the pail and 

 strainer must be rinsed with cold water, then 

 scrubbed with hot water; but no soap should 

 be used. Rinse thoroughly with boiling 

 water, and set in the sun and air to dry and 

 sweeten. Before it is used again, rinse with 

 cold water. Insist on the milker washing 

 his or her hands before milking. Should 

 the cow's bag be at all soiled, wash off with 

 warm water, and dry with a soft, clean 

 cloth. The pans must be washed like the 

 pail, but also scoured with salt to remove all 

 particles of stale cream. The churn and all 

 the wooden things should be scoured in cold 

 water and salt, rinsed, and aired in the shade, 



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