34 MARKET DAIRYING 
with moderately hot water containing some sal soda. 
The washing should be done with brushes rather than 
cloth because the bristles enter into any crevices present 
which the cloth cannot possibly reach. Furthermore, it 
is very difficult to keep the cloth clean. Third, scald 
thoroughly with steam or hot water, after rinsing out the 
water in which the sal soda was used. After scalding, 
the utensils should be inverted on the shelves without 
wiping and allowed to remain in this place until ready 
to use. This will leave the vessels in a practically sterile 
condition. Fourth, if it is possible to turn the inside of 
the vessels to the sun, in a place where there is no dust, 
then it is desirable to expose the utensils during the day 
to the strong germicidal action of the direct sun’s rays. 
Clean, Wholesome Feed. Highly fermented and 
aromated feeds, like sour brewers grains and leeks should 
be rigidly withheld from dairy cows when anything like 
good flavored milk is sought. So readily does milk 
absorb the odors of feeds through the system of the ani- 
mal, that even good corn silage, when fed just previous 
to milking, will leave its odor in the milk. When fed 
after milking, however, no objection whatever can be 
raised against corn silage because not a trace of its odors 
is then found in the milk. Aromatic feeds of any kind 
should always be fed after milking. 
Pure Water. Since feeds are known to transmit their 
odors to the milk through the cow, it is reasonable to ex- 
pect water to do the same. Cows should, therefore, never 
be permitted to drink anything but pure, clean-flavored 
water. The need of pure water is further evident from 
the fact that it enters so largely into the composition of 
milk, 
