CARE OF 

MILK Remove the milk of every cow at once from the cow-house to a clean dry room, where the air is pure and sweet . Do not allow cans to remain in the cow-house while they are being filled with milk . Strain the milk through a metal gauze and a flannel cloth or layer of cotton as soon as it is drawn . Cool the milk as soon as strained-to 45° F. if the milk is for shipment, or to 6o° if for home use or delivery to a factory . Never close a can containing warm milk . If the cover is -left off the can, a piece of cloth or mosquito netting should be used to keep out insects . If milk is stored, it should be kept in tanks of fresh cold water (renewed as often as the temperature increases to any material extent), in a clean, dry, cold room . Unless it is desired to remove cream, it should be stirred with a tin stirrer often enough to prevent the forming of a thick cream layer . Keep the night milk under shelter so that rain cannot get into the cans . In warm weather keep it in a tank of fresh cold water . Never mix fresh warm milk with that which has been cooled . Do not allow the milk to freeze .

In no circumstances should anything be added to milk to prevent its souring . Cleanliness and cold are the only preventives needed . All milk should be in

good condition when delivered at a creamery or a cheesery . This may make it necessary to deliver twice a day during the hottest weather . When cans are hauled far they should be full, and carried in a spring waggon . In hot weather cover the cans, when moved in a waggon, with a clean wet blanket or canvas .