utensils 



the vessel. This wire should be replaced 

 once it becomes broken or rusted, and in 

 cleaning should be scrubbed with a small, 

 stiff bristle brush. 



When milk is strained through a cloth, 

 such as canton flannel, cheesecloth, Turkish 

 towelling, or thick linen, the cloth must be 

 kept scrupulously clean. After being 

 washed in the manner prescribed for wash- 

 ing milk utensils, they should be sterilized 

 by baking in the oven for thirty minutes, 

 wrapped in paper or cloth, and kept wrapped 

 until required for use. 



Absorbent cotton, when used for strain- 

 ing, should be used only once and then 

 destroyed. 



The receiving can, usually the typical 

 forty-quart can familiar to every one, is the 

 responsibility of the dealer. He should not 

 only furnish cans which are constructed 

 properly as to material, tight seams, etc., but 

 he should deliver these cans to the farmer 

 daily, in such condition that the latter need 

 only remove the cover to pour in the milk 



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