FARM DAIRYING 



purer will be the milk and the better its keeping 

 qualities. Therefore, strain the milk immediately. 



I would not have the strainer on the pail. Sev- 

 eral thicknesses of five-cent cheesecloth make an 

 excellent strainer. If a separator is used, fold the 

 doth and spread it over the receiving pan, fasten- 

 ing it in place with clothes-pins. If deep creamer 

 cans are used, place the cloth in a similar manner 

 on the top of them. If large milk cans are used, 

 it may be necessary to have a tin, like the illustra- 

 tion, with a loose-fitting hoop to slip over the cloth 

 to hold it in position. 



Wire strainers are little used. They do not 

 prevent hairs and fine dust from getting through. 



The strainer cloth should receive special atten- 

 tion. It must not be plunged into hot water. 

 This cooks the albumen of the milk and the cloth 

 becomes stiff and unsanitary. The cloth should 

 first be rinsed in tepid or cold water to get out the 

 milk, then washed in warm water with some wash- 

 ing compound such as soda in it, and scalded well 

 in clear water and hung outside to air and dry. 

 It is a good plan to boil it frequently. 



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