DTENSIL8 FOR THE DAIRY. 153 



wash them in hot water, then scald them with 

 boiling water or steam if it is available. When 

 steam is used there is no guess work about it, as 

 it reaches all parts aad does thorough work. 

 When hot water is used there is often too much 

 guess work about the temperature. 



After scalding, the vessels should be put in 

 the sun to dry and air. When thoroughly scald- 

 ed there is sufficient heat to cause the dishes or 

 vessels to dry without wiping. Have a place for 

 all the tin and woodenware in the sun for a time 

 after cleaning and scalding. Never put the 

 covers on tin vessels after scalding them-, neither 

 will it answier to put them in a position that will 

 prevent a circulation of air. Dead air is far 

 from sweet-smelling. 



Chum and Worker. — ^The churn and butter- 

 worker and all other wooden utensils should be 

 first washed in hot water, then scalded with 

 boiling water or steam. Wooden utensils must 

 not be left in the sun long enough to cause them 

 to warp or crack. 



Preparing Wooden Utensils. — ^Before using 

 the chum and all other woodenware it should be 

 scalded, then thoroughly cooled. Scalding wood- 

 en utensils and then thoroughly cooling with 

 cold water will prevent the butter sticking to 

 them. When the butter sticks to a wooden ves- 

 sol or utensil it is positive proof that it has not 

 been properly prepared before using and the 



