CLEANLINESS .19 



that adheres to the utensils. Hot water may be used to 

 flush off butter and cream because it melts the milk-fat, 

 in which condition it is easily removed. 



15. Preparing the washing solution. — The water 

 should be as warm as the hands can stand. Into this 

 water should be put just enough washing-powder to cut 

 the grease. Experience must be the guide in determining 

 the amount of washing-powder necessary. Usually for 

 ordinary dairy utensils the ratio should be about one- 

 half ounce of washing-powder to one gallon of water. 

 The mistake of using too much water is common. When 

 this is done an excess of powder is likely to be used. This 

 is equally true of the soap powders and of the carbonates, 

 as Wyandotte cleaner, Dominion cleanser, and others. 



16. Washing. — A brush is more satisfactory for wash- 

 ing than a cloth. In the first place, on account of the 

 handle of the brush, it is possible to work in warmer 

 water than with a cloth. It is especially important to use 

 hot water if the utensils are greasy. Secondly, because 

 of the bristles of the brush, it is possible to reach into the 

 corners and crevices of the utensils ; whereas, if a cloth is 

 employed, it passes over these places, and the particles of 

 dirt are not dislodged. Thirdly, the brushes are more 

 easily kept clean than the cloths, largely because when 

 not in use the air passes through them more freely. 



When cleaning the interior of a churn, care should be 

 taken to remove all the butter. Sometimes it is nec- 

 essary to put cold water into the churn and revolve a few 

 times to remove the butter from behind the workers. 

 Eight or ten gallons of boiling water should be put into the 

 churn when the capacity is three or four hundred pounds 

 of butter, then about two or three ounces of washing- 

 powder should be added. Now turn the churn twelve 



