utensils 



and improper methods of cleaning. Uten- 

 sils after use should be immediately rinsed 

 in cold water, in order to prevent coagula- 

 tion of the milk still in the vessel and also 

 to remove as much of this milk as possible. 

 Then they should be scrubbed with warm 

 water, to which has been added some solvent 

 such as soap or a washing soda, to act upon 

 the fatty substance, and finally rinsed clean. 



The cleaning of milk utensils is not com- 

 plete nor adequate without sterilization. 

 This is accomplished much more easily than 

 farmers imagine, as an ordinary wash boiler 

 can be utilized. These are usually large 

 enough to contain the pails and the strainer 

 at once or in not more than two or three 

 batches. 



Boiling for thirty minutes and drying in 

 the oven or on the stove will generally ac- 

 complish sterilization, and the farmer has 

 the satisfaction of knowing that so far as the 

 cleanliness of his utensils is concerned he is 

 beyond reproach. 



The water used for washing purposes 



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