104 



CLEAN MILK 



isolated, and the milk, after boiling for 15 minutes, may be fed to 

 animals. 



The milk pail is an important factor in the production of clean 

 milk. The writer first employed a pail which has a removable cover 

 crowned up so that it is about four inches above the top of the pail, 

 with a hole in the cover six inches in diameter. The pail has a spout 

 arising from its upper part and reaching a little above the cover of 

 the pail when it is in place. The spout on the pail is covered by a 

 removable metal cap. 



Two layers of sterilized cheesecloth or cotton flannel are 

 placed across the top of the pail and then the cover is fitted on over 



The Gurler Milk Pail. A recent improvement of the Gurler Pail. 



the top of the pail, stretching and holding the cheesecloth in place. 

 When the pail is full it may be emptied through the spout without 

 disturbing the cheesecloth, and so be used through a whole milking. 

 The gauze (or flannel) is washed in warm water, then in soda and 

 water, and rinsed in cold water and boiled 20 minutes, or placed in 

 the steam sterilizer before being used again. It is better to use it 

 at but one milking and throw it away. The Gurler milk pail (Fig. 

 7) is very similar, with a removable cover, the opening in which 

 is larger than it need be, however. Otherwise it is a very satis- 

 factory pail. Cheesecloth is laid over the top of the pail and the 



