202 MANUAL OF MILK PRODUCTS 



by the melting ice is kept open and that the space under the 

 ice rack is clean. The place where food is kept should be 

 scalded every week; a single drop of spilled milk or a small 

 particle of other neglected food will contaminate a refrigerator 

 in a few days. 

 Cleaning empty bottles and utensils. 



As soon as a milk bottle is empty, rinse it in lukewarm water 

 until it appears clear, then set it bottom up to drain. Do not 

 use it for any other purpose than for milk. There is no ob- 

 jection to the consumer's washing and scalding the milk bottle, 

 but this is unnecessary, as the dealer will wash it again when 

 it reaches his plant. He cannot, however, do this properly 

 if he receives the bottle in a filthy condition ; and if you return 

 such a bottle, your negligence may result in the subsequent de- 

 livery of contaminated milk to some consumer, possibly your- 

 self. 



All utensils with which milk comes in contact should be 

 rinsed, washed, and scalded every time they are used. Use 

 fresh water; do not wash them in dishwater which has been 

 used for washing other utensils or wipe them with an ordinary 

 dish towel — it is better to boil in clean water and set them 

 away un wiped. 



When a baby is bottle-fed, every time the feeding bottle 

 and nipple are used they should be rinsed in lukewarm water, 

 washed in hot water, to which a small amount of washing soda 

 has been added, and then scalded. Never use a rubber tube 

 between bottle and nipple, or a bottle with corners. 

 Contagious disease. 



If a case of typhoid fever, scarlet fever, diphtheria, or other 

 contagious disease breaks out in the family, do not return 

 any bottles to the milkman except with the knowledge of 

 the attending physician and under conditions prescribed by 

 him. 



