122 DAIRY LABORATORY GUIDE 



must be scalded with boiling water to destroy the 

 harmful germs. 



7. The skim-milk should never be left standing in 

 the cans. It is best to empty the cans, wash them, 

 and scald with hot water or steam. 



8. Fresh milk should be cooled before mixing with 

 other milk. 



EXERCISE XXXV 



Creamery Conveniences 



A fan in the creamery keeps the air cool, fresh, and 

 the flies outside. 



A low-water whistle alarm on the boiler as required 

 by the state law of Michigan. 



A cord connected to the safety valve on the boiler 

 and stapled around the periphery of the creamery, 

 with a weight attached sufficient to pull the valve 

 open if the cord is ever burned in two. In case of 

 fire the steam and hot water will aid materially in 

 extinguishing it. 



An automatic scale to show the weight of the milk 

 as soon as emptied into the weigh can, similar to a 

 butcher's scale, with agate bearings. 



The butter printing table to be fastened on the 

 wall, with hinges and drop legs. 



Pipe brushes with sectional handles to clean milk 

 pipes. 



A heater regulator to control the temperature of 

 the milk when separating; also cream when pas- 

 teurizing. 



