Show itA rV tiM IU FARMER MUST KNOW PRODUCT OF COWS That utensils exert the greatest single sIn sin- gle influence on the bacterIal count of fresh mIlk has been shown many times by experiments says F. F C. C Button But But- ton professor of daIry Industry at atthe atthe the New Jersey State College of AgrI- AgrI culture Professor Button poInts out that bavIng haying hay hay- Ing clean sterile utensils Is the most Important of the BIg Four In clean mIlk production clean cows small small- top palls pails cI clean n utensils and prompt cooling Utensils may be clean so far faras faras as the eye can discern but unless they are thoroughly sterilized they may contribute enormous numbers ot of bacteria to the milk coming In contact contact con con- tact with them Utensils should first be rinsed In water that Is clean and cold or luke luke- warm This will remove any milk that might otherwIse be cooked to the sides ot of the utensils later when hot water Is used They should then be washed In hot water containing an alkali alka or washing powder ScrubbIng Scrubbing Scrub Scrub- bIng with a stiff brush Is necessary to set get Into the cracks and seams Wash rags soaps and greasy powders should not nOl he be used In the daIry A final rInsIng rinsing Ing In clean water prepares the utensils utensils sils for tor sterilIzation Steam Is the best sterilizing agent Live steam should play upon the utensIls for tor five minutes After that the utensIls will dry quickly when Inverted on a rack Boiling In water for five to ten minutes minutes min min- utes is next nest best to steamIng The dr drying drIng Ing of utensils after sterilization should not be overlooked o and protection protection pro pro- from dust flies files and chickens Is Important The Importance of washIng utensIls utensils sIls Immediately after atter using them is very great grent ExperIments showed that when utensils were washed directly after mIlking t the average tc- tc bacterial count of the subsequent milking was In 25 drops of the mIlk When some of the utensils were left unwashed unwashed un- un washed for eight hours and then washed In the same manner as the Ule theother other utensils the subsequent mIlking had an average count of bacterIa in 25 drops or of the mIlk |