74 STERILIZING 
STERILIZING BY BOILING WATER 
Boiling water is the most important of all of the 
things the dairy farmer possesses. Boiling water in 
abundance will do more to make a success of the 
clean milk business than any other one thing. Most 
dairy farmers do not have enough boiling water. 
Each milk can requires at least half a pailful 
of clean boiling water to properly sterilize its 
interior surface. 
Pouring boiling water from can to can is in- 
effective. Each can and pail should have its 
own separate dose of fresh boiling water. 
While milk cans for an entire day’s milking 
may be washed and sterilized in the morning, 
milking pails must be washed and sterilized twice 
daily. After the night’s milking such steriliza- 
tion is just as important as after the morning’s 
milking, yet many dairymen neglect to provide 
boiling water in the evening, and often fail to 
sterilize milking pails after night’s milking. 
It is a common thing for the fire in the kitchen 
stove of the farm house to go out in the afternoon, 
especially in the summer time. This commonly 
leads to neglect of sterilizing operations after the 
night’s milking, so that pails and strainer cloths 
