The Fayette falcon. (Somerville, Tenn.) 190?-current, 1919-05-23
prepared by the United States Depart
ment of Agrculture)

prepared by the United States Depart.
ment of Agriculture.)
Approach of warm weather adds ia
the dairyman's problem of keeping
milk from souring. 1t is commonly
known that bacteria in milk produces
changes which spoil 1t and therefore
every means should be taken to reduce
the bacteria content Of milk as much
as possible. This can be done, first, by
producing milk under clean conditions
second, by cleanliness In handling and
keeping 1t in sterilized utensils, and
third, by cooling 1t and keeping it cold.
Dirty milk utensils, and even those
which apparently are clean but which
have not been sterilized, contain vast
numbers of bacteria which are added
to milk or cream when 1t comes In con-
tact with them. 1t is true that even
when milk is produced under clean
conditions 1t will contain few bacter-
la, for when such milk Is placed In I'M
stcrllized utensils or is run through
All unsterilized strainer cloth of the
separator, large numbers of bacteria
are added, which are apt to spoil It
quickly. When dairy utensils are steri-
Lied by steam germs are destroyed,
and therefore milk and cream in these
utensils will keep sweet much longer.
Sterilization of utensils on farms is
neither difficult nor expensive If the
simple steam sterillzeS designed by
dairy specialists of the United States
department Of agriculture is used.
Eor Smaller or Larger Farms.
This sterilizer Is designed to be of
greatest use to those who have one,
two or three ten-gallon or smaller cans
with a similar number Of pals and a
strainer cloth, but 1t can be used to
advantage where larger number of
cans are required. In it's construction
are needed first roasting pan of stan
dard size GO inches long, IA inches
wide and 8 inches deep, close fitting
insulated cover TO fit over this pan,
and box with a removable top to at
over the cover.
To make the cover. take a sheet of
heavy galvanized iron and cut 1t large
enough to allow II to project three
fourths Of an inch over the edge OF
the pan. Bend the edges of the sheet
so as to form a shallow box with sides
three-eighths Of an inch high. Then
cut out a cover for the shallow box
thus made. Cut hole one and one
half inches in diameter In the center
Of both the cover and the box. Iron
braces should be placed crosswise on
the box to strengthen 1t. Then fill
the shallow box with paper or ashes
tos sheets, after which the top of the
box is carefully soldered on. Solder
round. galvanized-iron pipe four and
one-half INCHES long and one and one
half inches in diameter In the hole In
the center of the cover.
The box with the removable cover
previously referred to should also be
made Of galvanized iron. This box
should be IL inches high and large
enough to fit on the cover just de-
scribed. The complete cost Of this
outfit should not be more than So, and
IL soldering outfit is available 1t can
be made at home, or any timer can do
the Job.
Using the steriIlzer.
To sterilize cans, the roasting pan
should be placed on two burners of a
cook stove or an especially built brick
furnace. The pan should be filed
with water to the depth Of one inch
and the cover placed over II. AS soon
as the water heats sufficiently, steam
viii come out of the outlet pipe. and
as a rule 1t takes less than 10 minutes
to develop enough steam for steriliza-
ton. When steam Of sufficient heat Cat
least 205 degrees Fahrenheit) has been
reached, place the can over the steam
outlet for five minutes, then remove,
shake out any water and place up
right on the floor. The can should be
absolutely dry in two or three minutes.
II not dry In that time 1t shows that
the steam was not as hot as 205 de-
grees Fahrenheit. or that the can has
not been washed clean.
Pals and other utensils are steri-
lized In the same manner. But to
sterilize can covers, strainer cloths.
separator parts and other small uten-
sils 1t Is necessary to use the box kav-
Ing the removable cover. When the
steam begins to issue from the outlet
pipe place the box over the sterilizer,
put the small utensils in It and place
the cover over the box. See that all
parts at snugiy SO the steam win not
escape, and then proceed as In steri-
liking cans.
When properly operated. this steri-
lizer destroys practically all bacteria
In the utensils. including all disease
germs. II WIN accomplish the same
results as any sterillEer In which
steam not under pressure Is used r.
parimsats with this sterilizer show