FIFTY DAIRY RULES. 



be aired fust. This mast be done in .pure air, and it should then be 

 cooled to 45deg. if the milk is for shipment, or to 6odeg. if for honie 

 use or delivery to a factory. 



(36.) Never close a tan containing warm milk which has not been 

 aerated. 



(37.) If cover is left off the can, a piece of cloth or mosquito net- 

 ting should be used to keep out the flies and Bother insects. 



(38.) If milk is stored it should be held in tanks, surrounded by 

 fresh jtoTd water renewed daily in a clean, dry room. Unless it is 

 desired to remove cream, then it should be 'separated a-fter being 

 aerated, and the cream cooled and treated as above mentioned. This 

 as mos'. important. 



(39.) Keep the night milk separate, and on no account mix it with 

 morning's milk. This practice is to be avoided, as it injures both lots 

 of milk. 



(40.) If it is necessary to mix morning and evening's milk for cheese 

 making purposes, allow the cheese maker that privilege. 



(41.) Milk should never be frozen, as freezing injuires tne fat 

 globules. 



(42.) Under no circumstances should anything be added to milk to 

 prevent it irom souring. Cleanliness and cool, fresh air are the only 

 preventives needed about the dairy both are obtainable in the country. 



(43.) All milk should be in good condition when delivered. This 

 may make it necessary to deliver twice a day during summer, when 

 very hot, sultry days are experienced, with close, muggy nights. 



(44.) When cans arc hauled far they should be full, and carried care- 



ver the 



(45.) In hot weather cover the cans with a clean wet canvas cover. 



(46.) Cream should be treated with the same care and attention as 

 milk. It should be delivered at the factory in the best possible con- 

 dition. 



(47.) As it requires good clean milk to make good cream, it also 

 requires .good clean cream to make good butter. 



The Utensils. 



(48.) All milk and cream utensils for the dairy should be of the best 

 makes. Never allow them to get rusty or rough inside. 



(49.) Do not haul waste products back to the -iarm in the same cans 

 used for delivering milk or cream. When this is unavoidable, insist 

 on having them washed and aired immediately they return home. 



(50.) Clean all dairy utensils by first rinsing them in warm water ; 

 then clean inside and out with a brush and hot water in which a 

 cleansing material is dissolved ; then rinse,, and .lastly sterilise with 

 boiling water. After cleaning, keep utensils inverted in pure air, with 

 plenty of sunlight. 



285. 



