136 Milk and Its Products 
This is secured by the use of the pressed or seam- 
less vessels wherever possible, and when it is not 
possible to use these, by taking care that the joints 
are completely and smoothly filled with solder. In 
ordinary pails as found in the market this is never 
done, and it is a matter of considerable importance 
to the purchaser that all. such seams be resoldered 
before using. The tinware should be kept bright 
and perfect. So soon as any rust spots make their 
appearance, an entrance is given into the soft iron 
for germs and small particles of decaying matter, 
which are in consequence removed with much more 
difficulty. Milk is much more easily removed from 
vessels when it has not been allowed to become 
dried upon their surface. If rinsed as soon as 
emptied, tin vessels may be much more easily cleaned 
than if allowed to stand for several hours. For 
such rinsing, lukewarm water is much preferable to 
cold or hot water. Cold water does not so readily 
unite with the milk as warm water, and hot water, 
by coagulating the albumin, may cause the milk to 
stick or “cook on” to the sides of the vessel. The 
process of cleaning vessels that have contained milk 
should be: First, to rinse them thoroughly in luke- 
warm water ; second, to wash them thoroughly with 
the aid of some good soap or alkali, in water as 
hot as the hand will bear; third, to thoroughly 
rinse in hot water; fourth, to expose to live 
steam from one to two minutes; fifth, exposure, if 
possible, in bright sunlight from two to three hours. 
With these precautions, not only will the tinware be 
