74 MODERN DAIRY PRACTICE. 



has soured and dried solid on account of the heat, for 

 which reason the cleaning is made greatly more difficult 

 and perhaps not with the best of intentions thoroughly 

 effected in the hurry, since people often do not remember 

 to clean the cans till the very moment when again they 

 are to be used. There is no time to more than just rinse 

 the can and rush around its inside with an old dish-rag 

 which is sometimes dirtier than the can itself, having 

 often before been used for the same purpose. This is 

 not exaggerated, but is often met with in practice, I am 

 sorry to say. The farmer himself may be ignorant of the 

 manner in which the cans are taken care of, but he has 

 careless servants and does not exercise sufficient super- 

 vision over them. When the milk is poured into such 

 vessels one cannot be surprised if it is damaged and comes 

 to the creamery in a diseased condition. 



" At many creameries we have also had occasion to see 

 that there are patrons whose milk is sour and bad-flavored 

 on its arrival at the creamery. It ought not to be harder for 

 these than for the rest to keep the milk sweet. The whole 

 fault lies in the lack of cleanliness. Therefore the best way 

 to remedy the evil is mercilessly to send back such milk. 



"If the milk-cans are examined more closely and the 

 hand brought around in them, we shall in some cases find 

 a greasy, yellowish and putrid substance, an evident proof 

 of the manner in which the cans are kept clean." 



Annual Cleaning of Stable. Besides the careful clean- 

 ing explained in the preceding, which must take place 

 daily on the farm, a thorough cleaning combined with dis- 

 infection should be made at least once a year. In this 

 process the whole stable must first be emptied and all 

 remnants of fodders, manure, litter, etc., be carried away. 



