. Market dairying. Dairying. WASHING AND STllRILlZING 83 inches long, twelve inches deep, and sixteen inches wide. The bottom should be round and two feet from the floor. When closer to the floor than this too much stooping is required. Fig. 3-j.—Milk Bottle Brush. Fig. 34.—A Good Cleaning Brush. Galvanized iron furnishes one of the most suitable ma- terials for the construction of wash sinks. They should be provided with steam and cold water pipes as shown in Fig. 33. Method of Washing. All vessels should be thor- oughly rinsed in warm water to re- move small residues of milk and cream. The r
. Market dairying. Dairying. WASHING AND STllRILlZING 83 inches long, twelve inches deep, and sixteen inches wide. The bottom should be round and two feet from the floor. When closer to the floor than this too much stooping is required. Fig. 3-j.—Milk Bottle Brush. Fig. 34.—A Good Cleaning Brush. Galvanized iron furnishes one of the most suitable ma- terials for the construction of wash sinks. They should be provided with steam and cold water pipes as shown in Fig. 33. Method of Washing. All vessels should be thor- oughly rinsed in warm water to re- move small residues of milk and cream. The rinsing is fol- lowed by washing with moderately hot water to which a handful of some cleaning powder has been added. The washing should be done with brushes rather than cloths be- cause the bristles en- ter into crevices which a cloth could not possibly reach. Finally rinse the vessels in clean water. A bottle washer, like that shown in Fig. 36, saves much. Fig. 36.—Bottle Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Raleigh, N. C. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
