Cooling and Bottling 161 
rinsing, they should be drained, placed mouth down- 
ward, and sterilized, preferably with steam under a few 
pounds pressure. There are some machines on the 
market that will fill the bottles and cap them without 
the attendant handling either bottles or caps. When 
the bottles and caps are both sterile, this, of course, 
is a somewhat desirable feature. There is no reason 
whatever why just as good results may not be obtained 
in smaller plants, if the operator desires to fill the 
bottles by means of a pitaher or dipper or some other 
convenient vessel, and, as a matter of fact, this 
method has been employed by some very successful of 
the smaller producers. In certified milk plants, where 
large quantities of milk are handled, some of the 
modern bottle-filling machines prove quite satisfactory. 
Some dairymen set the bottles in ice-water as soon 
as they are filled and capped, in order to secure the 
quickest cooling. Others prefer to place the bottles 
in the shipping cases and cover with finely crushed ice. 
All vessels that are used in the ‘handling of milk 
should be thoroughly washed, rinsed, and sterilized, 
preferably by steam under pressure. In sterilizing 
cans and pails, it is quite important to have them 
placed in the sterilizer mouth downward. 
Cost of production.—The cost of production of cer- 
tified milk will depend quite largely on the location 
and arrangement of the barns, stables, bottling-rooms, 
etc., as well as the ease and convenience by means of 
which suitable roughage and concentrates may be 
secured and handled. It is also difficult to secure 
efficient labor for the cleaning and milking, and to 
K 
