WASHING CANS 



125 



amount of skim-milk to flow out, corresponding to the number of 

 pounds indicated on the check. 



In case a skim-milk weigher is not employed, it is essential 



FIG. 39. Hydraulic can washer and dryer. (Creamery Package Mfg. Co.) 



to have a man at the skim-milk tank to weigh out the proper 



amount of skim-milk to each patron. If the patrons are allowed 



to weigh out their own skim-milk, mistakes are frequently made, 



which result in more or less dissatisfaction. It is quite customary 



for butter-makers to 



draw a chalk line on 



the outside of the can 



some distance below 



the surface of the 



milk. This indicates 



the point to which the 



can may be filled with 



skim-milk. 



Washing Cans. 

 The creamery oper- 

 ator should make it 

 a point to have all 

 empty cans thorough- 

 ly washed with warm 

 water, and then 

 steamed and steril- 

 ized, after which hot air should be blown through thoroughly to 

 dry the cans. Frequently, bad flavors are transmitted to cream 

 from cans that have been closed up tight before being thoroughly 



FIG. 40. Hydraulic can washer- rotary type. 

 (Rice and Adams.) 



