FARM DAIRYING 



to have one end of the cloth immersed in a pail of 

 water. A large amount of the sun's rays falling 

 on the wet cloth is consumed in evaporating moist- 

 ure and is thus prevented from reaching and heat- 

 ing the milk. 



Under no conditions should chemicals be used 

 for preserving the milk. They completely upset 

 the process of cheese-making. 



Whey should not be returned in the cans, unless 

 it has been heated to 155 degrees in the factory 

 tanks. 



The cans, going to and from the factory, should 

 be covered with canvas to keep out the dust and 

 heat. Needless to say the cans must be well 

 washed and scalded. They should not be put 

 under trees or in a bad-smelling place. Have a 

 bench or stand in a sunny, clean place, on which 

 the cans may be inverted to drain and sun and 

 air. Rusty cans are the cause of much trouble 

 and should never be used. Painting the cans on 

 the outside greatly aids in their preservation. 



Remember, the better the milk is cared for on 

 the farm, the less milk it takes at the factory to 

 make a pound of cheese, and superior will be the 

 quality of the cheese. 



[141] 



