HANDLING OF MILK AND CREAM 105 



cover is fitted on, stretching it into place. Experiments have shown 

 that milking through a clean cheesecloth strainer is capable of 

 yielding a comparatively clean milk, even in rather dirty premises. 

 The writer has recently known excellent results with the use 

 ■of a milk pail modified from one described by Stewart of Phila- 

 delphia. This is made of spun steel, 10 ^ inches high, and is cov- 

 ered with a flat, removable lid on which the milker sits. The milk- 

 ing is done into a spout which has an expanded opening 7 inches 

 In diameter. The spout is covered at the end by a removable pan, 



Fig. 9. 



v/fA 



Ju»*i> 



Modification of Stewart's Milk Pail. 



and the bottom of the pan is a wire strainer — 100 meshes to the 

 inch. The opening of the spout is nearly vertical, so that dirt will 

 not easily fall into it. Any metal worker can make such a pail. 

 Stewart's pail may now be procured of the Star Milk Cooler Co. 

 Stewart found that milk in this pail contained only 29 germs, as 

 against 125,000 germs to the quarter teaspoonful of milk drawn 

 into an open bucket. 



Milk pails should have all seams covered smoothly with solder. 

 The aluminum pail is best because made in one piece without joints. 



