ILLINOIS STATE DAIRYMEN'S ASSOCIATION 263 



vSee that all joints in the pails, cans, and strainers are well 

 made and filled with solder. 



Do not put cream in an old can that has the tin partly worn 

 off. The can may rust and this has a deteriorating effect upon 

 milk or cream and imparts a peculiar metallic flavor. Utensils 

 that come in contact with milk or cream can best be cleaned by 

 first rinsing with cold water and then washing with a brush anJ 

 hot water. Some believe that a washing powder should be added 

 to the wash water. This should not be done unless you have 

 a powder that is free from grease. Soap should never be used. 

 In buying washing powder get a brand that is guaranteed to be 

 free from grease or get ordinary sal soda and use it sparingly. 

 After washing the utensils with hot water, rinse thoroughly with 

 boiling water and place them where they can come in contact 

 with the direct rays of the sun. In washing the ordinary five, 

 eight, or ten-gallon milk cans, be sure that the inside of the 

 shoulder of the can has been rubbed with the brush. This is 

 really the hardest portion of the can to wash. It is hard to get 

 at and the splashing of a partly filled cream can may be baked 

 on by coming in contact with hot water. 



Utensils scalded with boiling water and left in contact with 

 the water long enough to be thoroughly heated do not need to 

 be dried with a cloth. Simply place them where they will drain 

 and be exposed to the sun. Vessels used about the dairy should 

 not be used for any other purpose. 



Obtaining the cream from the milk is a very simple problem. 

 The old method of putting milk in shallow pans in a cool place, 

 or deep cans in a tank of cold water, are still in use. But the 

 farmer does not obtain all the cream by these methods. A 

 number of farmers are using what, they call a water separator 

 for creaming the milk. This is nothing but a fraud — a piece 

 of apparatus deceiving to the users. The same results could be 

 obtained with the ordinary cans used in the deep-setting system 

 by filling them one-third to one-half full of water and pouring 

 in enough milk to fill the cans, and removing the cream in the 

 usual way. By this so-called hydraulic or water separator, the 

 farmer loses from one-fifth to one-fourth of the butter fat. 



