24 THE BOOK OF BUTTER 



steam is not employed. Often the piping is placed in a 

 vat and then covered with boiling water. As a result of 

 this practice, holes are sometimes punched through the 

 bottom of the ^at. This special container for scalding 

 sanitary piping should be constructed of tin and it should 

 be just large enough to hold the piping. After the scald- 

 ing, one end may be lifted and the gate opened at the 

 opposite end. This is to insure drainage. Such a con- 

 tainer should be placed conveniently for scalding as 

 well as where it will appear tidy. 5. A churn with 

 a capacity of three or four hundred pounds of butter 

 should be scalded by putting into it about eight or ten 

 gallons of boiling water. Less water may be used in 

 smaller churns. The churn should then be revolved at 

 high speed for two or three minutes. 6. The floor, which 

 is usually the last to be cleaned, should be flushed with 

 sufficient hot water to carry away the washing solution 

 and to dry the floor. The tendency of many creamery- 

 men is to use two or three times more water in cleaning 

 the floor than is necessary. 



19. Methods of applying steam. — Both steam and 

 water must be confined in order that the heat may be 

 utilized for scalding. Of the two, hot water is more 

 readily confined. Steam may be applied to advantage 

 in a steam-chest or it may be turned directly into such 

 utensils as cans, pails, and the like. 



20. Draining and drying. — A drying cloth should not 

 be employed, because it smears bacteria over the scalded 

 surface which is almost free from micro-organisms. The 

 heat in the utensils after scalding should be sufficient to 

 dry them so that rust will not form. In order that the 

 moisture may be drained away readily, it is best in scald- 

 ing to put the smaller utensils into larger ones, as for ex- 



