164 ILLINOIS DAIRYMEN'S ASSOCIATION. 



appears clean, because a can of milk may be clean in that it may 

 not have any visible dirt floating on its surface, but a careful 

 pouring of the milk without agitation, as far as possible, will 

 sometimes reveal dirt of even more harmful character than that 

 kept out by straining. 



The odor should be observed and in some cases only a 

 testing of the milk will reveal what detrimental flavors are 

 hidden therein. The seams of the cans should be examined to 

 see if they have been thoroughly cleaned, as it is a fact, sad but 

 true, that many women on farms do not know how to properly 

 clean the milk cans and other utensils that come in contact with 

 the milk. 



In drawing the patron's attention to faults in his milk or 

 cans, the inspector should be careful to properly instruct him in 

 the best methods of handling the same so that he can avoid them 

 in the future. Some patrons do not take kindly to such instruc- 

 tion and to use a slang phrase, " They fly off the hook." In 

 cases of this kind it is well to remember that a soft answer 

 turneth away wrath, and that the use of his authority is not 

 always the best way to accomplish the results sought. A differ- 

 ence of opinion as to whether a milk is clean or nor, sweet or not, 

 may and sometimes does arise. The mere say so of an inspector 

 or a maker will not always convince the patron. Some means 

 whereby he can have the evidence set before him indisputably 

 should be used. In the Wisconsin curd test and the Farrington 

 alkali test we have such means and their use is to be recom- 

 mended by the maker as well as the inspector. These tests will 

 reveal to the patrons sense of sight, which in most cases will 

 have to be depended upon more than his sense of smell ; the 

 defects in the milk produced by his slovenly methods and general 

 uncleanliness. He can see for himself how different is the 

 result of the use of this test upon the good, clean milk in com- 

 parison with the filthy or improperly cared for milk. The good, 

 clean milk will produce a clean, smooth, velvety curd, with close 

 texture and agreeable odor. The unclean or improperly cared 



