CAEE OF DAIRY UTENSILS. 63 



appearance that you will not take pride in 

 showing. After they are washed in tepid or 

 cold water, wash with hot water, then scald 

 with boiling water or steam if it is available. 

 When steam is used there is no guesswork 

 about it, as it reaches all parts and does thor- 

 ough work. When hot water is used there is 

 often too much guesswork about the tempera- 

 ture. 



After the scalding the vessels should be put 

 in the sun to dry and air. When thoroughly 

 scalded there is sufficient heat to, cause the 

 dishes or vessels to dry without wiping. Have 

 a place for all the tin and woodenware in the 

 sun for a time after cleaning and scalding it. 

 Never put the covers on tin vessels after scald- 

 ing them, neither will it answer to put them in 

 a position that will prevent a circulation of air. 

 Dead air is far from sweet-smelling. 



Churn and worker. — The churn and butter- 

 worker and all other wooden utensils should be 

 first washed in hot water, then scalded with 

 boiling water or steam. Wooden utensils must 

 not be left in the sun long enough to cause 

 them to warp or crack. 



Preparing wooden utensils. — Before using 

 the churn and all other woodenware it should 

 be scalded and then thoroughly cooled. Scald- 

 ing wooden utensils and then thoroughly cool- 

 ing with cold water will prevent the butter 



