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Show WASHING WILL NOT KILL DISEASE GERMS AND BACTERIA THAT LURK IN MILK CANS Simple, Inexpensive, Yet Efficient Steam Sterilizer for Use on Any Farm Where Milk and Cream Are Sold. Prepared by the United States Department Depart-ment of Agriculture.) Approach of warm weather adds to the dairyman's problem of keeping milk from souring. It is commonly known that bacteria iu milk produces changes which spoil It and therefore every means should be taken to reduce the bacteria content of milk as much as possible. Tills can be done, first, by producing milk under clean conditions ; second, by cleanliness in handling and keeping it in sterilized utensils, and third, by cooling it and keeping it cold. Dirty milk utensils, and even those which apparently are clean but which have not been sterilized, contain vast numbers of bacteria which are added to milk or cream when it comes in contact con-tact with them. It is true that even when milk is produced under clean conditions it will contain a few bacteria, bacter-ia, for when such milk Is placed in un-sterllized un-sterllized utensils or is run through an unsterilized strainer cloth of the sennrnfnr Ihi'L'o numbers of bacteria that the five-minute steaming is,, for practical purposes, as good as the 15 to 30 minutes usually recommended. Don't Forget Washing. Before sterilizing, rinse all utensils in cold water, then wash thoroughly with hot water and washing powder. Sterilization is not a substitute for washing. If the sterilizer is to be used longer than 40 or 50 minutes more water should be added to the roasting pan (o make up for loss of evaporation. It is advisable to have an accurate thermometer with a settle reading to 212 degrees Fahrenheit in order to determine de-termine wiien the steam has reached enough heat for efficient sterilization. When sterilization is being done in a cold room it is recommended (hat some form of insulation be used over the utensils. A blanket easily can be made for this purpose. This is desirable desir-able in order to keep the pans or pails hot long enough after sterilization to dry out quickly. After the utensils are sterilized and dried they should be placed in a room free from dust and should hot be touched until milk is placed in them. are added, which are apt to spoil it quickly. When dairy utensils are sterilized steri-lized by steam germs' are destroyed, and therefore milk and cream in these utensils will keep sweet much longer. Sterilization of utensils on farms is neither difficult nor expensive if the simple steam sterilizer designed by dairy specialists of the United States department of agriculture is used. Ecu- Smaller or Larger Farms. This sterilizer is designed to be of greatest use to those who have one, two or three ten-gallon or smaller cans with a similar number of pails and a strainer cloth, but it can be used to advantage where a larger number of cans are required. In its construction are needed first a roasting pan of standard stan-dard size (20 inches long, 14 inches wide and 3 inches deep), a close fitting insulated cover to fit over this pan, and a box with a removable top to fit over the cover. To make the cover, take a sheet of heavy galvanized iron and cut it large enough to allow it to project three-fourths three-fourths of an inch over the edge ot the pan. Bend the edges of the sheet so as to form a shallow box with sides three-eighths of an inch high. Then cut out a cover for the shallow box thus made. Cut a hole one and one-half one-half inches in diameter in the center of both the cover and the box. Iron braces should be placed crosswise on the box to strengthen it. Then fill the shallow box with paper or asbestos asbes-tos sheets, after which the top of the box is carefully soldered on. Solder a round, galvanized-iron pipe four and one-half inches long nnd one and one-half one-half inches in diameter in the hole in the center of the cover. The box with the removable cover previously referred to should also be made of galvanized iron. This box should be 11 inches high and large enough to fit on the cover just described. de-scribed. The complete cost of thfs outfit should not be more than $8, and if a soldering outfit is available it can be made at home, or any tinner can do the job. Using the Sterilizer. To sterilize cans, the roasting pan should be placed on two burners of a cook stove or an especially built brick furnace. The pan should be filled with water to the depth of one inch and the cover placed over it. As soon as the water heats sufficiently, steam will come out of the outlet pipe, and as a rule it takes less than 15 minutes to develop enough steam for sterilization. steriliza-tion. When steam of sufficient heat (at least 205 degrees Fahrenheit) has been reached, place the can over the steam outlet for five minutes, then remove, shake out any water and place upright up-right on the floor. The can should be absolutely dry In two or three minutes. If not dry in that time it shows that the steam was not as hot as 205 degrees de-grees Fahrenheit, or that the can has not been washed clean. Pails and other utensils are sterilized steri-lized in the same manner. Put to sterilize can covers, strainer cloths, separator parts and other small utensils uten-sils it is necessary to use the box having hav-ing the removable cover. When the steam begins to issue from the outlet pipe place the box over the sterilizer, put the small utensils In it and place the cover over the box. See that all parts fit snugly so the steam will not escape, and then proceed as in sterilizing steri-lizing cans. When properly operated, this sterilizer steri-lizer destroys practically all bacteria in the utensils, including all disease germs. It will accomplish the same results as any sterilizer in which steam not under pressure is used. Ex-per'ment.s Ex-per'ment.s with this sterilizer show |