The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-05-21
by o. q. SIMPSON.
. . . . . . . . . .
FHE MISTAKE of purchasing cheap
utensils is too often made. The

FHE MISTAKE of purchasing cheap
utensils is too often made. The
cheapest means Of improving the
output of the dairy is the purchase of
good utensils. Cheap utensils are poor
ly timed, and the seams and crevices
not thoroughly flushed with solder.
Every article that comes in contact
with milk or cream should be rinsed
with cold or lukewarm water before be-
ing washed, The washing is to be done
by brushing the surface of each article
with hot water containing washing pow
der. Cloths are not as good as brushes
for cleaning tinware or any utensil with
square corners, because they will not
reach into the corners and crevices. A
good washing powder for milk utensils
may be made by mixing sal soda and
saleratus (sodium bicarbonate). 1t is
not necessary that the washing com
pound form suds. There are a num-
Der of compounds put on the market
by dairy supply houses that are espe-
cially compounded for washing dairy
utensils. Soap is likely to form thin
film over the surface of the utensl, and
unless thoroughly rinsed off before
scalding, may dry on. No utensil should
be considered clean until it has been
brushed. No amount of sloshing or
whirling in the wash water will thor
oughly remove the thin film Of milk
that adheres to the surface.
Scald Thoroughly.
In washing the separator, the bowl
parts and tinware may be put in the
supply can, covered with cold or luke
warm water, and allowed to drain off.
The parts may then be taken out,
washed in hot water, returned to the
supply can, rinsed and then scalded.
The separator should be washed and
scalded after each run. If no hot water
is available, it should be washed with
cold water after one run, and after the
second run thoroughly washed and
scalded.
The most thorough scalding is done
with live steam. Boiling water is sat
isfactory if the temperature can be
maintained long enough to accomplish
sterilization. The chief benefit derived
from pouring scalding water ON the
utensils is that the utensil is heated and
dries quickly. Bacteria do not thrive
in dry surroundings, and care should
be taken to keep the utensils dry when
not in use. If the utensil becomes dusty
before using, it should be rinsed with
pure water.
Summary.
Brush the COW and sponge off flanks
and udder before milking.
Use small top pail.
Do not feed strongly favored feeds
till after milking is completed.
Do not feed hay or other dusty feeds
till after milking.
Remove milk from barn immediate
ly after milking.
Cool milk to so degrees F., or below,
as soon after milking as possible. Where
cream is to be sold, separate as soon
as possible after milking, and cool the
cream to so degrees F., or below.
Cool down cream before mixing with
cream already cooled.
If cans are set in tanks Of cold water
for cooling, stir frequently.
Keep cans in cold water till de-.
ivered.
Keep Cans Covered.
Separate cream, testing from 35 to 40
per cent. Such cream will keep better
than thinner cream, besides leaving
more skim milk at home for feeding, and
lessening the expense charges on a given
amount of fat.
Keep the cream cans covered after
cream is cooled.
When cream Is hauled any distance
In the sun, keep covered with blanket
Or burlap saturated in waten
Deliver cream often, not less than
three times week in summer and
tvtss . week in winter.
In washing utensils, first rinse them