ILLINOIS DAIRYMEN'S ASSOCIATION. 237 



Strain, and cool by placing the can in cold water and stir a 

 few times within the first hour. Use a thermometer enough to 

 know whether it gets cold or not. If necessary, change the wat- 

 er. It should be down to 50 degrees F. at least, and the nearer 

 40 degrees the better. 



It is the getting the milk cold which counts, not the putting 

 it in the water. A can of milk will cool faster in water at 45 de- 

 grees than in the air at 35 degrees. 



Keep tight covers off the cans while cooling, to allow escape 

 of animal gases and heat. No objection to light cloth cover to 

 keep out dust and flies. Be sure the air is pure where the milk is 

 exposed. 



Do not mix warm milk with cold, as it will sour both very 

 soon. 



Handling separator-cream. — The same care and general plan 

 should be used in handling separator cream, either for shipping 

 or for the creamery. The separating should be done as soon as 

 the milking is finished, as the milk is then usually warm enough 

 to separate most thoroughly. 



Cool and stir the cream immediately after separating. Do 

 not mix warm and cold cream. Cool the warm cream first. 



Keep the cream in cold water if possible. 



Wash the separator thoroughly after every using, scalding 

 with boiling water the last thing. 



Washing the Milk Utensils. — First rinse with cold or luke 

 warm water; wash thoroughly with water as warm as the hands 

 will stand, using some good alkali washing powder, such as sal 

 soda, Gold Dust, etc. Rinse thoroughly with boiling water and 

 if possible place in the sun shine. 



If wiped dry with a clean towel the tin will be brighter, but 

 if made thoroughly hot by the rinsing, it will dry without wiping, 

 will not rust and be cleaner than if wiped with a towel, which is 

 damp and as unsanitary as it is frequently used. Use a brush, 

 not a cloth, for washing tinware. 



