ILLINOIS STATE DAIRYMEN'S ASSOCIATION 161 



Care of Separator, Churn and Milk and Cream Cans. 



The milk cans, pails, strainer, and separator are thoroughly 

 washed twice a day. The washing is done as follows : — The 

 cans and pails are first rinsed in cold water, removing as much 

 of the milk as possible, then they are washed with w^arm soft 

 water containing washing powder to cut the grease, then rinsed 

 with cold water to remove all soap and lastly they are rinsed 

 with boiling water, then placed out of doors with the opening 

 to the sun. Care must be taken to have every particle of milk 

 removed before scalding. If any milk remains the scalding 

 coagulates the albumen in the milk and causes it to adhere to 

 the cans. In washing milk utensils never use a cloth, but always 

 use a stiff brush. 



The churn is washed by first putting a pailful of hot soft 

 w^ater containing washing powder into it, and then closing the 

 churn and revolving it for a few minutes. Remove this water 

 and wash another time with boiling water but no w^ashing pow- 

 der. After draining the water out of the churn it is turned so 

 that the opening will be at the side; the cover is removed and 

 in this position it is left until the next churning. The cream 

 cans are washed in the same way as the milk cans. Care must 

 always be taken to keep the churn and separator, and cans in a 

 sweet condition; in order to do this no milk or butter dare re" 

 main in them. 



Each morning and evening after the washing has been done 

 the floor of the creamery is scrubbed. This is very easily done 

 if it is done immediately after the washing is done. In this 

 way everything connected with the dairy is always kept in a 

 neat and clean condition. 



The Spring. 



I have one of the largest and best springs in the country, 

 the water running at the rate of more than a barrel a minute. 

 The temperature of this water is 49 degrees F. in the summer 

 and 48 degrees F. in winter. This spring is walled up and a 

 house was built over it. In this spring the cream is cooled and 

 kept until it is ripened and the butter is kept in the summer from 



