TABLE OF CONTENTS-CONTINUED 



CHAPTER VIII. Milk and Its Preservation . . 



Milking as nature devised it The scientist and his sterilized bottle 

 The lesson for the farmer Non-exposure of milk A corrective 

 for unavoidable exposure The cause of milk souring Exposure, 

 what it is and how to reduce it Ice the best preservative What 

 cooling milk accomplishes The time for cooling Bactericidal 

 properties Immediate and continued cooling essential for milk 

 destined for the cities. 



CHAPTER IX. Milking . . . . . . .91 



Preparation The barn cleaned, the cows groomed, and the throat 

 latch adjusted Washing hands The milking suit The position of 

 the milking pail Milk contaminated through accident kept from 

 the general supply No unnecessary persons present Milk pail 

 to be covered while carried to and from the barn The place for 

 straining Receiving cans covered Blankets and jackets for the 

 cans The dairy thermometer. 



CHAPTER X. The Dairy Room and the Ice House . . 95 



Reserved for one purpose No storage Daily cleaning Windows 

 screened No direct entrance from the barn The ice house 

 Supply of ice absolutely necessary A good spring only auxiliary. 



CHAPTER XI. Utensils 97 



The manufacture, cleaning, and storage a factor in the production of 

 milk A small number The importance of prompt and thorough 

 cleaning Sterilization effected by boiling or baking The dangers 

 from infected wash water Storage outdoors to be avoided Sun ex- 

 posure not practicable The narrow-topped milking pail with a 

 cover Carrying milk in uncovered pails The strainer cannot 

 atone for previous carelessness Metal strainer with wire mesh 

 Cloths and absorbent cotton The receiving can is the responsibility 

 of the dealer Cleaned and sterilized when delivered to the farmer 

 Milk cans to be used only for milk The milking stool. 



CHAPTER XII. The Bottling of Milk . . . . 105 



Bottled versus dipped milk The manner of bottling Safeguards 

 against exposure Bottling room isolated, adapted to flushing and 

 steaming, and protected against dust and flies The sterilizer 

 Situated between the bottling room and the wash room Used for 

 storage of bottles Persons bottling should be carefully selected 

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