84 Milk and Its Products. 



This is secured by the use of the pressed or seam- 

 less vessels wherever possible, and Avhen it is not 

 possible to use these, by taking care that the joints 

 are completely and smoothly filled with solder. In 

 ordinary pails as found in the market this is never 

 done, and it is a matter of considerable importance 

 to the purchaser that all such seams be resoldered 

 before using. The tinware should be kept bright 

 and perfect. So soon as any rust spots make their 

 appearance, an entrance is given into the soft iron 

 for germs and small particles of decaying matter, 

 w^hich are in consequence removed with much more 

 difficult J'. Milk is much more easily removed from 

 vessels when it has not been allowed to become 

 dried upon their surface. If rinsed as soon as 

 emptied, tin vessels may be much more easily cleaned 

 than if allowed to stand for several hours. For 

 such rinsing, lukewarm water is much preferable to 

 cold or hot water. Cold water does not so readily 

 unite with the milk as warm water, and hot water, 

 by coagulating the albumin, may cause the milk to 

 stick or "cook on" to the sides of the vessel. The 

 process of cleaning vessels that have contained milk 

 should be : First, to rinse them thoroughly in luke- 

 warm water ; second, to wash them thoroughly with 

 the aid of some good soap or alkali, in water as 

 hot as the hand will bear ; third, to thoroughly 

 rinse in hot water ; fourth, to expose to live 

 steam from one to two minutes ; fifth, exposure, if 

 possible, in bright sunlight from two to three hours. 

 With these precautions, not only will the tinware be 



