. Dairy farming. Dairying. RETAILING MILK AND CREAM 219 Immediately after filling, the bottles should be capped with paraffined caps made for this purpose. Fig. 63 illustrates a cap provided with a little handle which facilitates its removal and leaves it intact. During bottling the room should be kept damp to keep the air free from dust and bacteria. No air cur- rent should be al- lowed to sweep in from the outside. Only clean laundered white .suits should be worn by those in charge of the cooling and bottling. Milk Bottle Delivery Cases. On delivery wagons the bottles are carried in cases ho
. Dairy farming. Dairying. RETAILING MILK AND CREAM 219 Immediately after filling, the bottles should be capped with paraffined caps made for this purpose. Fig. 63 illustrates a cap provided with a little handle which facilitates its removal and leaves it intact. During bottling the room should be kept damp to keep the air free from dust and bacteria. No air cur- rent should be al- lowed to sweep in from the outside. Only clean laundered white .suits should be worn by those in charge of the cooling and bottling. Milk Bottle Delivery Cases. On delivery wagons the bottles are carried in cases holding twelve or more. Fig. 63. - BotUe Cap with 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- [from old catalog]. Peebles, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
