66 DAIRYING 



Perfect Allow 



63. MILK HOUSE is free from dirt, rubbish and 



all material not used in the handling and storage of 

 milk 1 



64. Milk utensils are rinsed with cold water im- 

 mediately after using and washed clean with hot water 

 and washing solution 2 



65. Utensils are sterilized by steam or boiling water 



after each using 2 



66. Privy is in sanitary condition, with vault 



and seats Covered and protected 1 



60 



Remarks . 



Equipment 40 per cent. Score per cent. 



Methods 60 per cent. Score per cent. 



Perfect Dairy 100 per cent. Score per cent. 



778. A detailed explanation of what constitutes perfect 

 under each head may be prepared from the information already 

 gone over in this lesson. These may be distributed at a meeting 

 of all the milk producers and milk men which should be called if 

 this is feasible. At this meeting the plan of inspection is ex 

 plained and an announcement is made of the public posting in the 

 city hall or in the local papers of the standing of the various 

 dairies as indicated by the* score cards; such public posting is not 

 usually made however until the inspector has visited each farm .a 

 few times and thus given an opportunity for the owners to bring 

 the sanitary conditions up to a higher standard than may exist 

 at some farms. All parties interested are of course left free to 

 join in the movement or not, as they please, but the inspection of 

 a farm usually helps to develop a pride in the dairy with a desire 

 to elevate its reputation, if this is needed. 



779. The next step is to hire an inspector who will devote 

 his time to visiting and scoring the farms and dairies. He should 

 know something about milk, as well as farm conditions and should 

 be able to explain how each farm may be improved. After making 

 the inspection he should give each owner a copy of the score 

 card filled out at his farm. This affords each man a chance to see 



