. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 208. Shipping box for butter-prints. them. [See Refrigeration of Dairy Products, pages 232-246.] Use of steam.—In a moderate-sized dairy there should be added to the equipment a small steam boiler which should be in a room separate from the dairy. There is always need of steam, and the additional cost involved is but little compared with the benefits derived. If steam cannot be provided, a small hot-water heater of some kind should be used. It is essential to have plenty of boiling water for purposes of washing and scalding
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 208. Shipping box for butter-prints. them. [See Refrigeration of Dairy Products, pages 232-246.] Use of steam.—In a moderate-sized dairy there should be added to the equipment a small steam boiler which should be in a room separate from the dairy. There is always need of steam, and the additional cost involved is but little compared with the benefits derived. If steam cannot be provided, a small hot-water heater of some kind should be used. It is essential to have plenty of boiling water for purposes of washing and scalding milk-vessels and the floors and walls of the building. Character of utensils.— Not all of the bacteria that find their way into milk come from the cow or the barn. Often milk pails, strainers, cans and other utensils used for handling milk are the source of such trouble. Faulty construction of these ves- sels is very common. There should be no hidden, inaccessible places in milk vessels. The seams should be soldered over smoothly, inside and out. Cheap tinware is not usually well soldered, and if such is purchased it should be taken to the tinner to have all seams carefully gone over, closing up all that are open and can not easily be cleaned. Galva- nized iron is sometimes used for milk pails and other dairy vessels, but it should not be, as the galvanizing is rough on the surface and affords hiding-places for innumerable bacteria. Wooden vessels should not be tolerated for holding milk, under any condition, for it is impossible to keep them clean. Rusty tinware, besides its effect in imparting rusty or metallic flavor to the milk, is objectionable for the same reason. Good tin is the only practicable material for milk vessels, and this must be kept shining and bright. Cleaning the utensils.—The proper washing of milk utensils is something that is often misunder- stood. All milk should be rinsed from the surface of the tin before it comes in contact with boiling water, a
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