SECRETION AND CONTAMINATION OF MILK. 21 
41. Scrubbing the Floor. 
At the close of the day’s work, the floor should be scrubbed, 
first with lukewarm, and then with hot water, and then dried off 
with a rubber mop. Hot water will make the floor dry quickly, 
but it should not be used where milk has been spilled, or 
where milk or whey is on tinware, for heat will scald the 
milk on, and make it difficult to clean it. 
42. Soaps. 
Powdered soap, such as ‘‘Gold Dust,’’ is very effective in 
taking out dirt, but it is too expensive a form in which to use 
soap, as it dissolves readily and runs away. Salsoda is much 
cheaper and just as effective for a great many things, such as 
cleaning the floor. A mixture of cheap soap and salsoda can be 
dissolved in hot water and used for scrubbing, and then after- 
ward rinsed off with hot water. Lime water is generally used 
in European factories. 
Sapolio is a soap mixed with infusorial earth, which may 
be used for scouring tinware. 
43. Scrubbing Brushes. 
Several good stiff scrubbing brushes are needed for getting 
into corners. Brushes are now made in a number of different 
forms so as to apply to all Gonditions. There are round brushes 
on long handles for getting into pipes and tubes, strong brushes 
with sharp corners and round ends, and extra heavy floor scrubs. 
All these things make the work easier. 
44. Towels. 
The need of clean towels and clean cloths in factories for 
wiping hands and utensils, it would seem, is so evident that it 
may be thought unnecessary to mention the fact, but they are 
nevertheless absent in a large number of factories; hence men- 
tion of the matter is made here. 
45. Watch the Corners. 
In scrubbing the floor, the mop board should not be forgot- 
ten, nor the doors and other wood work. If the maker is careful 
in scrubbing the floor every day, a general scrubbing once a 
week will keep things looking bright. 
