TREATMENT OF MILK FOR MARKET 163 



4. The use of a covered milk pail. The best are made of 

 aluminum, since they are spun without seams. Milk should 

 never be allowed to sour in them, for this will so infect them 

 with bacteria that it will be very difficult to clean them. These 

 pails should be used for no other purpose except to hold milk. 



5. Covering the cans tightly when filled with milk. 



6. Cleaning the cow stalls and barns. Anything short of 

 clean stalls is repulsive. 



7. Immediate cooling to as low a temperature as possible 

 short of actual freezing. 



8. Feeding after milking. 



The other precautions which have been suggested above are 

 of less striking effect. They may, perhaps, be placed in the fol- 

 lowing order: 



Discarding fore-milk clean hands and clothes for the milker 

 clean bedding for the cows removal of milk from stall im- 

 mediately after milking ceiling of stables kept free from dust, 

 preferably plastered. 



There is no reason why any farm cannot adopt the precautions 

 of better k~pt cows, cleaner stables, covered milk pails and more 

 careful washing of the vessels, and every farm which will pay 

 greater attention to these will obtain at once an improved grade 

 of product. Indeed, many a dairyman by the simple adoption 

 of these precautions, No. I to No. 8, will readily obtain the 

 certificate of the Certifying Board. 



Condensed Milk. For many years condensed milk has been 

 widely sold on the market. In condensing, a considerable por- 

 tion of the water is removed by evaporation, and then for the 

 purpose of preserving it a considerable percentage of cane sugar 

 is often added. There is thus obtained a condensed product 

 with a large amount of sugar, and one which will, when placed 

 in sealed cans, keep for a long time. The large amount of sugar 

 present very materially injures the value of the milk as a food, 

 rendering it less digestible. For this reason, while condensed 



