OFFICIAI, INSPECTIONS 45- 185 



"The soaker should be so constructed as to drop the bottles into a 

 container of clear running water, then the strong solution is washed off 

 so the bottle may be taken with a man's hand." 



"Next the rinsing process should be done by some machine that forces 

 a revolving bristle brush up into the bottle, because at times bottles will 

 have hard-caked dirt inside that nothing but a brush will remove. Then 

 all bristle brushes are apt to shed bristles, leaving one or more in the 

 bottle occasionally, so it is necessary that the last process should be 

 one of rinsing with clear water forced up into the bottle while in an 

 inverted- position — some kind of spring rinser. This process, by care- 

 ful hands, insures a clean bottle now, but the bottle then has to be put 

 in a container or conveyer and carried to the bottling table. Of course, 

 they should be in an inverted position to drain all the rinsing water out 

 of them, and great care should be exercised in the kind of conveyer or 

 container we vise for these bottles after all of the care in getting them 

 clean. The mouth of the bottle may pick up a speck of foreign matter, 

 which will be washed into the bottle in filling and show up as a specR 

 in the finished product." 



"When we 'get the bottle, still clean, to the man who is to fill it, we 

 must use the utmost care to see that the man is clean and careful of 

 how he fills the bottle. He ■ should never start bottling without first 

 having washed his hands and water should never be allowed to stand 

 in the crown container or the crown machine, for such Vv^ater will soon 

 become dirty." 



"If we succeed in keeping out dirt this far, we must now see that 

 our syrup has been properly mixed' and kept sanitary. That our water 

 supply has been properly filtered or distilled, which is better. Then we 

 must know that our carbonator has been blown out recently and thgt 

 the carbonated water is coming to the bottle pure and clear, and that 

 all tanks or reservoirs between the filter and carbonator are not al- 

 lowed to go too long without cleaning." 



"Next, we must see that the bottle caps or crowns have not been ex- 

 posed to the open air, where dust has accumulated on the cork, for it 

 will certainly wash off into the finished product if it is there. Now 

 we are ready for the bottle to be inspected over the electric light, as 

 explained above." 



"This should be done by an intelligent boy or man who can see dirt. 

 His eyesight must be perfect — he must be able to see and know dirt, 

 and be on the alert always — he cannot do his work mechanically and 

 get the necessary result. If the inspector finds a bottle that will not 

 pass the closest inspection it should be "culled" and destroyed. It is 

 better to lose a few bottles than a few customers. Keep one man as 

 inspector as much of the time as possible, and if a dirty product gets 

 by and you know of it place the responsibility, which you can do if only 

 one man has been doing the inspecting." 



"Be sanitary, and then let the public know it. Sanitary processes are 

 the best advertisements we can have." 



