wn 
nm 
Facrory SANITATION 
learn, whether the manufacturer gives his milk as good care as 
he gave it on the farm. A good example set by the factory will 
mean much toward instilling the patron with ambition to do 
likewise on the farm. Shiftlessness is a contagious disease, to 
which the average farmer is very susceptible. It is, therefore, 
inconsistent for the factory to issue and enforce rules of sanitation 
for the dairy farmer when, within its own walls, all principles 
of sanitation are violated. 
Effect on Wholesomeness of the Product.—Uncleanliness 
and filth interfere with the wholesomeness of the product. Con- 
densed milk made in a factory ignoring sanitation, may contain 
certain products of decay which are poisonous to the human 
system. Again, 1t may contain germs of infectious diseases and 
thus become the cause of widespread epidemics of these diseases 
and possibly claim many victims. .\s a matter of common decency 
and of duty to the commonwealth, the condensery should pay 
close attention to cleanliness in all operations. 
Eftect on the Marketable Property of the Product.—Again. 
uncleanliness in the factory is bound to bring financially dis- 
astrous results. ‘he seriousness of the disaster is greatly aug- 
mented by the fact that the consequences of neglect are usually 
not apparent until after the goods have reached the market. The 
pollution of condensed milk with impurities and filth in the 
factory, shortens the life of the product Such condensed milk 
is of very poor keeping quality. It may reach the market and the 
consumer in condition that causes it to be rejected, resulting in 
a complete loss to the manufacturer. “The manufacturer allowing 
such conditions to exist, is usually the last man to realize and 
admit that he is at fault, which renders attempts to locate and 
stop such defects exceedingly difficult. Furthermore, instead 
of helping to build up the trade and to advertise the brand, he 
demoralizes it. 
How to Keep Factory in Sanitary Condition.--Cleanliness 
in the factory is absolutely essential. ‘Phe milk vats should be 
rinsed with plenty of water and scrubbed and steamed thor- 
oughly, as soon as possible after use. ‘The copper kettles and 
vacuum pans should be rinsed, then scoured with sandpaper or 
emery cloth, then rinsed and steamed thoroughly. ‘The milk 
pipes should be scoured by running flue brushes through, flush- 
