MrTTKII-.MAKINO ON TIM! F.MJ.M. '2'.\ 



WASHING DAIRY UTENSILS. 



This is M very important question, though it involves but a few simple considera- 

 tions. They should he rinsed first of all with cold or lukewarm water to remove all 

 particles of milk. This step should never be omitted, for hot water tends to cook 

 the milk fast to the tin, forming a sticky layer over the surface which is very difficult 

 to remove. They should then he thoroughly scrubbed with a brush in warm water 

 to which a small quantity of good washing-powder, such as "Wyandotte" or 

 "Crescent (Meaner," has been added. The washing should be followed by a thorough 

 scalding with water as near the boiling-point as possible, after which the vessel 

 should be inverted on a rack to drain and dry from their own heat. With the excep- 

 tion of woodenware which might crack or warp, all utensils should if possible be 

 placed where the sun will shine on them, in a dust-free atmosphere, as that will do 

 much towards keeping them pure and sweet. 



The protection of utensils from accidental contamination after they have been 

 thoroughly washed and scalded has a measurable effect in reducing the germ content 

 of the milk or cream. 



VICTORIA, B.C.: 



Printed by WILLIAM H. CULLIN, Printer to the King's Most Excellent Majesty. 



1916. 



