TABLE OF C O N T E N T S — C O N T I N U E D 



Chapter VIII. Milk and Its Preservation , . .86 



Milking as nature devised it— The scientist and his sterilized bottle 

 — The lesson for the farmer — Non-exposure of milk — A corrective 

 for unavoidable exposure — The cause of milk souring— Exposure, 

 what it is and how to reduce it— Ice the best preservative — What 

 cooling milk accomplishes — The time for cooling — Bactericidal 

 properties— Immediate and continued cooling essential for milk 

 destined for the cities. 



Chapter IX. Milldug 91 



Preparation — The bam cleaned, the cows groomed, and the throat 

 latch adjusted— Washing hands— The milking suit— The position of 

 the milking pail— Milk contaminated through accident kept from 

 the general supply — No unnecessary persons present— Milk pail 

 to be covered while carried to and from the bam — The place for 

 straining— Receiving cans covered — Blankets and jackets for the 

 cans— The dairy thermometer. 



Chapter X. The Dairy Room and the Ice House . . 95 



Reserved for one purpose— No storage— Daily cleaning— Windows 

 screened— No direct entrance from the barn— The ice house- 

 Supply of ice absolutely necessary^A good spring only auxiliary. 



Chapter XI. Utensils 97 



The manufacture, cleaning, and storage a factor in the production of 

 milk— A small number— The importance of prompt and thorough 

 cleaning— Sterilization effected by boiling or baking— The dangers 

 from infected wash water— Storage outdoors to be avoided— Sun ex- 

 posure not practicable— The narrow-topped milking pail with a 

 cover — Carrying milk in uncovered pails— The strainer cannot 

 atone for previous carelessness— Metal strainer with wire mesh- 

 Cloths and absorbent cotton— The receiving can is the responsibility 

 of the dealer— Cleaned and sterilized when delivered to tlie farmer 

 —Milk cans to be Bsed only for milk— The milking stool. 



Chapter XII. The Bottling of Milk . . . . lOo 



Bottled 7'ersus dipped milk— The manner of bottling— Safeguards 

 against exposure— Bottling room isolated, adapted to flushing and 

 steaming, and protected against dust and flics— The sterilizer- 

 Situated between the bottling room and tlie wash room— Used for 

 storage of bottles— Persons bottling should be cnrefully selected— 

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