300 CLEANLINESS EXEMPLIFIED. 



water substituted when it gets impure. In such a 

 basin, or in flowing water, all new wooden dairy uten- 

 sils aie soaked for a long time before being used; but 

 those in daily use are washed, rinsed, and scoured out 

 with ashes, with the greatest care. None but cold, 

 clear, fresh fountain or flowing water is taken for cleans- 

 ing dairy implements. It is to be observed that, in 

 large dairies, the use of water which is covered with 

 newly-fallen honey-dew, for washing the dairy utensils, 

 is carefully avoided. When the milk-vessels have been 

 perfectly rinsed out in fresh water, they are, in many 

 dairies, put into a. large kettle of water over the fire, 

 and properly scalded ; after which they are again cleanly 

 washed with cold water, so that not the least particle 

 of milk or impurity is to be seen, nor the least smell of 

 it to be observed. The metallic milk-vessels and the 

 metal parts of the wooden ones are cleansed with equal 

 care and exactness, and kept polished. Dairymaids 

 feel a pride in always having the brightest, most 

 polished, and cleanest utensils, and each strives earnestly 

 to excel the others in this respect. 



When the milk-vessels are scoured, scalded, and 

 rinsed perfectly clean, they are hung on a stand of 

 laths and poles, made for the purpose, to be properly 

 dried. The round wooden milk-bowls, being made of 

 one piece, are very easily broken or split, and must be 

 handled with very great care in cleaning. To avoid 

 breaking, a peculiar table is used for scouring them. 



The Dutch dahyman knows perfectly well that his 

 dairy can secure him the highest profit only when the 

 utmost cleanliness is the basis and groundwork of his 

 whole business ; and so he keeps, with the most extraor- 

 dinary carefulness, and even with anxiety, the great- 

 est possible neatness in all parts of the dairy establish- 

 ment. 



