112 MODERN DAIRY PRACTICE. 



deluge the floor. Many and great advantages are obtained 

 by an abundant application of water, but the same ad- 

 vantages may, as we shall see, be reached in another 

 way. The main object of this liberal use of water in 

 creameries is to remove all kinds of fermentable fluids 

 found on the floor and elsewhere. By this means the 

 fermentation-germs are removed, and under otherwise 

 proper conditions the end sought will also be reached. 

 The other method for removing spilt fermentative fluids 

 formerly followed by dairymen also led to good results, 

 especially where the conditions in the creamery were some- 

 what primitive, and where the floor was not perfect. As 

 soon as some milk, whey, etc., was spilt on the floor it 

 was carefully wiped up, and the place was rinsed with 

 a small quantity of pure water which was then also 

 wiped up. This method of procedure is directly opposite 

 to the first-mentioned one, and according to this method the 

 creamery ought to be kept as dry as possible. Excellent 

 results are doubtless obtained by a careful observation of 

 this rule. On account of the lack of fermentative fluids 

 bacteria cannot infest the factory, and the air in the whole 

 building is fresh and sweet. 



As already stated, this method was much thought of 

 during the early days of rational dairying. Martens thus 

 writes in 1869 in his book on the dairy-farms of Schles- 

 wig-Holstein : " The drier the milk-cellar is kept in every 

 nook and. corner, the highest cleanliness being at the same 

 time observed, the better the milk will be protected from 

 souring. Any one considering this too insignificant a 

 matter to deserve attention can never hope to make 

 high-grade butter." It cannot be doubted that this 

 method of fighting the bacteria " on the dry way/' as it 



