Archive image from page 409 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 404 THE DAIRTMAX'S MANUAL. and convenient; but a thermometer should be used to be sure the cooling is not below the safe point. The distribution of the milk by dairymen who have a route, or a number of customers, may be eased very much by simple methods of avoiding diflSculties Avhich cause much trouble at times. Souring of the milk pre- maturely is the principal difficulty. This may be avoided by thorough cleanliness in the utensils, w
Archive image from page 409 of The dairyman's manual; a practical. The dairyman's manual; a practical treatise on the dairy dairymansmanualp00stew Year: 1888 404 THE DAIRTMAX'S MANUAL. and convenient; but a thermometer should be used to be sure the cooling is not below the safe point. The distribution of the milk by dairymen who have a route, or a number of customers, may be eased very much by simple methods of avoiding diflSculties Avhich cause much trouble at times. Souring of the milk pre- maturely is the principal difficulty. This may be avoided by thorough cleanliness in the utensils, which should be scrubbed with a stiff brush and cold water; soap should not be used, but a small quantity of a weak solution of Fig. 97.—BOX FOB MILK CANS, concentrated lye; this will remove all remnants of sour milk, grease, or other impurities from the cans. Boiling water should then be used, and, finally, clear cold water to finish, after which the pails and cans should be in- verted on a bench in the open air, in a sunny airy place, and tilted so that the air can enter freely. The routine of a milk route, as has been found sat- isfaccory by the author, is as follows. The cows are milked at five o'clock iu the morning, and the milk is immediately strained into the cans; twenty-quart ones are better than the larger ones, as the milk keeps in
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