MAKING CERTIFIED MILK. 163 



that we filled it as the washing was done. When 

 ready live steam was turned into the room until 

 it reached a temperature of 212 deg. which was 

 maintained for thirty minutes and the room was 

 kept closed until time to use the utensils at milk- 

 ing time, when the cans and pails were taken 

 out through the wash room and everything used 

 in the bottling room was taken directly from 

 the sterilizing room into the bottling room. 



Bottling the Milk. — No person should be al- 

 lowed in the bottling room while the milk is 

 being bottled except the workmen in that de- 

 partment. The milk should be emptied from 

 the cans in a room built tor that purpose and 

 allowed to flow through a conductor into the 

 bottling room. 



Financial Side of Certified Milk. — I had in- 

 vested $70,000 in the farm, the cows and heifers 

 that were being grown on the farm, the horses, 

 the farm machinery and utensils used in the 

 milk business. The business was paying all op- 

 erating expenses including labor, supplies, re- 

 pairs, transportation on the milk to Chicago, 

 commission to my agents who delivered the 

 milk, taxes on the farm and stock, 5 per cent 

 interest on. the total investment, and left me for 

 my services superintending the business $3,500 

 a year. I spent my time partly at the farm look- 

 ing after the producing end of the business, and 

 partly in Chicago looking after the consumers' 



