THE CARE OF MILK. 



255 



iness dairyman whose living depends upon his success. 

 Nevertheless, there are dairies and creameries where the 

 system in operation is totally devoid of the commonest 

 means of insuring the necessary cleanliness; and in see- 

 ing this the natural consequence — a poor 

 quality of product which unfortunately is 

 the rule rather than the exception — is by 

 no means surprising. Above the sink 

 there may be a rack in which shallow pans 

 may be kept upon their sides; or lath 

 shelves upon which deep pails may be 

 placed bottom upwards. An outdoor rack 

 placed in a sunny exposure Avill be found 

 very convenient. For shallow pans this 

 may be provided on the porch of the milk- 

 house, or of the kitchen ; for deep pans -pig. 49. 

 a post set in the ground near the dairy, dbting rack for 

 and furnished with a number of pins, as *"^^ pails. 

 shown at figure 49, will serve as a rack for airing them. 

 The greatest mistakes in the dairy are made in setting 

 the milk for cream. In the family dairy, where one 

 cow supplies milk and butter, the arrangements are 

 usually better than in some farm dairies. Here the ar- 

 rangements are often surprisingly bad. At times one 

 may have seen the milk of four cows set in a sleeping- 

 room, and under the bed. The young woman who man- 

 aged that dairy prided herself on her good butter. What 

 she knew of bad butter must have been fearful to con- 

 template. In some farm-houses the milk is set in the 

 living-room where the cooking and eating are done, and 

 where, in the evening, the farmer and the hired man 

 smoke their pipes and dry their wet boots and socks 

 under the stove. No wonder some persons prefer oleo- 

 margarine to butter made in that fashion. If these lines 

 come under the notice of any one, man or woman, who 

 keeps milk under such circumstances as these, or in any 



