28 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. 



