20 CHEESE MAKING. 
39. Factory Cleanliness. 
No less important than the matter of cleanliness in the barn 
and the manner of milking, is the matter of cleanliness in the 
factory. Milk may be spoiled in an untidy factory after its de- 
livery there. A few suggestions at this time regarding the care 
of the factory will be pertinent. 
Almost every cheese-maker will keep the inside of the 
weigh-can and cheese vats clean, but the outside is often sorely 
neglected. Milk may be spilled on the floor, and not properly 
cleaned up. Water is slopped on the floor, and the maker wades 
through it without drying it up; when the whey is drawn from 
the vat, it often goes on the floor, and in order to keep his feet 
dry, he wears rubber boots. 
40. Rubber Boots. 
The rubber boots are an injury to his health and the slop 
unnecessary, to say nothing about the wear on the floor and its 
untidy appearance. One would think a housewife who kept her 
kitchen floor in such condition, a very slovenly woman, and 
Win Aa a ia Hh 
NV NM \ 
MAN 
Fig. 7.—Rubber Mop and Floor Scrub. 
there is no reason why a factory floor should be slopped over 
any more than a kitchen floor. If any water accidentally gets 
onto the floor, it should be mopped up at once. Rotten floors 
which have to be renewed often, and rheumatism and ill health 
for the operator, are the price paid for the doubtful privilege of 
making a mill pond of the factory floor. The old saying 
that ‘‘a penny earned is a penny saved’’ applies in a modified 
form to work in a factory, viz.: Care in preventing dirt will 
save the labor of cleaning it up. 
