FARM DAIRYING 



of germ life. A liberal use of solder renders the 

 inside of pails, cans, dippers, and strainers per- 

 fectly smooth and cleanable. 



Not until we get the consumers roused to the 

 importance of clean milk, will conditions greatly 

 improve. To most of them milk is milk, and that 

 is the beginning and end of it. They should be 

 concerned about its source. Are the cows healthy? 

 Is the milking done in a cleanly manner ? Is there 

 any contagious disease among the attendants? 

 These are questions about which the housewife 

 should concern herself. When milk is guaranteed 

 pure, it usually commands a higher price: extra 

 precaution entails extra expense. 



The milk often becomes bad after it is received 

 from the milkman, because it is not properly cared 

 for in the home. Too frequently the milk is put 

 into a jug or pail which has only been rinsed since 

 being emptied of milk. All milk vessels must be 

 scalded. Another bad practice is allowing the 

 milk to stand on the kitchen table or in some other 

 warm place. The milk should be covered and kept 

 in a cool, clean place. It is a good plan to place 

 a square of clean, wet cotton over the milk pitcher. 

 In warm weather, when souring is feared, it is a 

 wise precaution to heat it to 185° and quickly 

 [ 220] 



