LESSONS ON DAIRYING FOR RURAL SCHOOLS. 9 
Care of milk after milking: Straining — discuss best methods. 
Cooling — need of; how done. Coolers — the refrigerator, homemade 
cooler (fig. 4) ; care of the refrigerator; dangers of an unsanitary one. 
Care of vessels — cleaning, sterilizing. (See Farmers' Bulletin 748 
for a simple sterilizer for utensils.) 
Practical exercises. — Have some samples of clean milk brought to 
school and experiment with them as follows: Place some milk (1) in 
an unclean bottle, (2) in a bottle in which the milk is exposed 
to open air of schoolroom, (3) in another in which flies have been, 
and (4) in a bottle which has been thoroughly boiled for 5 minutes 
and carefully closed up. Place these bottles where other conditions 
will be equal, and note the time it takes each to sour and the changes 
that take place in each sample. 
Have samples of various kinds of strainers brought to school. 
Strain milk samples through each, making a sediment test after 
straining, comparing each with the same test of unstrained milk. 
Dry the cotton pads and mount same with a label, giving description. 
Pupils may construct under the teacher's directions a homemade 
refrigerator. In case the home has no refrigerator, the construction 
of one for the home may be made a short project. 
Visit the creamery and note the methods of handling and cooling 
milk or cream, making a written report of the trip. 
Illustrative material. — Collect samples of various kinds of milk 
bottles and covers, milk vessels, and strainers of various types. 
Clip and mount illustrations from dairy supply catalogues and farm 
journals, showing modern milk utensils. (Eefrigerator dealers will 
provide ample material for the study of the refrigerator.) 
Home projects. — The care of the milk and cream on the farm will 
be a part of either home project A or B, or the pupil may take this 
lesson alone as a shorter project. This would be practical if the 
milk was not prepared and sold. If the whole milk was marketed, 
then the handling and bottling and marketing of milk could be 
assigned as a project. 
Correlations. — For language: A booklet on the care of milk in the 
home, illustrated by drawings or clipped pictures; reports neatly 
written of work done in practical exercises, and how the home takes 
care of milk and cream; report of the visit to the creamery. 
For drawing: Sketches of equipment for handling milk, milk 
bottles, vessels, and strainers, mounted on cardboard, will give 
practical work in drawing. 
LESSON III. WEIGHING. 
Sources of information. — Write to the Dairy Division, Bureau of 
Animal Industry, United States Department of Agriculture, for infor- 
mation. Consult with the dairy department, State college of agri- 
culture ; also with the county agent. 
94438°— 19— Bull. 763 2 
