The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1915-07-15

NElA. ~ ~ - Nut posslbte 70 nav
0 the gravity system, supply may b
piped from an elevated tank fed b
a hydraulic ram engine, windmill, o
hand pump.
! In order to make sure that the uten
sils are properly washed, convenien
arrangements for heating the waite
} must also be made. The utensil
, should be rinsed in cold water i'm
mediately after being used and ther
washed thoroughly in hot water Il
which soda or some washing powder
has been added. Brushes are prefer.
able to cloths for washing, as they
do better work. After washing, the
utensils should be rinsed once more
and then sterilized. This can be done
by immersing them in boiling water
for at least two minutes, or by hold,
ing them over steam jet for the
same time. The most effective meth
cd, however, is to put them in hot
closet thoroughly steriized with
steam. Such treatment will destroy or
render harmless all the disease pro-
ducing bacteria commonly found in
milk. While still hot the utensils
should be removed from the steam or
water and allowed to dry from their
own heat, being kept inverted in a
clean place, free from dust, flies, and
other forms of contamination.
If the proper kind of utensils are
used, these precautions will be found
much less troublesome. Wooden uten-
sils are particularly hard to sterilize,
and, therefore, are not used in the
best-equipped dairies. Battered and
rusty ware is also hard to clean, and
contact with iron may injure the flaw
or of milk. Any utensil with sompli-
Gated parts, crevices, or inaccessible
places should be avoided.
In the milk house the milk should |
be weighed, strained, and cooled at
once. They object of weighing is to
enable the dairyman to know the yield
of each cow in order that he may elm
mate from his herd the improbable
ones. Cooperative milk-testing asso-
Citations now do this work in many
cases for farmers with small herds,
but there is no reason whyyit can not
be done by the dairyman himself if it
Is not convenient for him to join some
association. The straining of the
milk, which is done in order to remove
any dirt that may have fallen into it,
IS best accomplished by layer Of
;terilized absorbent cotton between
,wo cloths, or also by straining
through several thicknesses of cheese
10th or similar method. These cloths I
hould be washed just as other utensils !
ire, boiled for FIVE minutes, and then {
lung in clean place to dry.
To retard the growth of bacteria, c
milk must be cooled Immediately to a S
of 80 degrees Fahrenheit,
r lower if possible. Ordinarily this c
an be done most satisfactorily by a
lacing the cans in tank, preferably a
f concrete, which contains enough ice s
nd water to come we'll up to the neck 7
f the can. The cooling will be hast v
ned if the milk is frequently stirred e
nth a clean stirrer. A more rapid n
lethod is to run the milk over a cool G
r, in the interior of which is cold run g
ing water, but if the air is not pure u
ne milk will be contaminated in the n
rocess. Warm fresh milk should Il
ever be mixed with milk that has
lready been cooled, as this tends to m
ndo the work already done. Milk a
Mould be kept in ice water until it is a.
aded on the wagon to go to the d'
alton. During the journey the can sc
lould be protected from the heat of al
lie sun by jackets or by blankets o'
hich will keep the milk cool. Bottled p'
ilk may be kept cold by the use Of - y
ked ice placed in the crates. III