404 



THE DAIRTMAX'S MANUAL. 



and convenient ; but a thermometer should be used to 

 be sure the cooling is not below the safe point. 



The distribution of the milk by dairymen who have a 

 route, or a number of customers, may be eased very 

 much by simple methods of avoiding diflSculties Avhich 

 cause much trouble at times. Souring of the milk pre- 

 maturely is the principal difficulty. This may be avoided 

 by thorough cleanliness in the utensils, which should be 

 scrubbed with a stiff brush and cold water; soap should 

 not be used, but a small quantity of a weak solution of 



Fig. 97.— BOX FOB MILK CANS, 



concentrated lye ; this will remove all remnants of sour 

 milk, grease, or other impurities from the cans. Boiling 

 water should then be used, and, finally, clear cold water 

 to finish, after which the pails and cans should be in- 

 verted on a bench in the open air, in a sunny airy place, 

 and tilted so that the air can enter freely. 



The routine of a milk route, as has been found sat- 

 isfaccory by the author, is as follows. The cows are 

 milked at five o'clock iu the morning, and the milk is 

 immediately strained into the cans ; twenty-quart ones 

 are better than the larger ones, as the milk keeps in 



