130 CONTROL OF THE MILK SUPPLY 
The Milk-vessels.—Perhaps the most important factor for 
reducing bacterial contamination is the proper cleaning of all milk- 
vessels. This refers to milk pails, strainers, coolers, separators, 
milk cans, glass bottles, etc., used in the dairy. The cleaning 
of such utensils is no easy task, and after the most thorough 
washing and scrubbing many bacteria will still be left in the 
cracks and clinging to the milk-vessels, ready to feed and multiply 
in the next lot of milk. All milk-vessels should be of metal, and 
if the coating of tin is worn off they should be discarded, for they 
cannot be kept clean. They should not be allowed to dry before 
washing, for dried milk is difficult toremove. They should first be 
soaked in warm water to loosen the milk; then washed thoroughly 
in hot water, containing, preferably, soap or sal-soda, and thor- 
oughly scrubbed; after this they should receive a second rinsing in 
scalding water. Such a cleaning is not, however, sufficient to ster- 
ilize them. Hence, no creamery should depend upon the farmer to 
wash milk cans. Where a supply of steam is to be had a steriliza- 
tion should follow the washing. Washing with hot water is better 
than with cold, washing with sal-soda is better than simple wash- 
ing, but sterilizing is best of all. Each dairyman should adopt as 
thorough a cleaning as practicable. After cleaning, the vessels 
should be dried as quickly as possible, so that the few bacteria let 
will not find conditions under which they can grow. 
The Milking.—Moistening the udder with a damp cloth or 
sponge just before milking prevents the fall of much of the dirt into 
the milking pail. The precaution is a simple one, costs nothing 
and keeps considerable dirt out of the pail. 
Covered Milk-pail.—The old fashioned pail had a flaring top, 
the purpose of which was to make the milking as easy as possible; 
but, incidentally, it resulted in exposing the milk to much contami- 
nation by dirt and bacteria. Various devices for protecting the 
milk from such exposure by the use of covered milk-pails are now 
used. There is quite a variety among them, but they all have the 
general plan of decreasing the size of the opening of the milk- 
