Show of Dairy Utensils Utensil s E E. E C C. C Carter Boiling water is the most Important Import ant of all th the things the dairy firmer farmer firm farm er possesses Boiling water i In n abundance will do more to make clean milk and cream production n than an any other one thing Most dairy farmers do not noti have havo enough I boiling water especially in the summer sum sum- sum sum-j mer time I Each milk can requires at least leas t half halt a of or clean boiling water to properly it The common practice of pouring boiling water from can to can Is ineffective Each I can and pail pall should have havo its own I separate supply of fresh boiling boilini wa wa- va- va ter I While milk can for an entire days daysI milking may be washed anti ami sterilized steril- steril sterll-J sterll I I I zed In the morning the paIls palls should I be washed and sterilized twice a day After the might milking such is just as import in as alt I after the tho mornings milking yot many dairymen neglect n to lo provide Provides I boiling water In the evening It is a common thing In the tits summer sum um- ummer mer time to let the fire go out in inthe inthe inthe I the afternoon which leads to n ng g I lect of the dairy utensils after the nights milking so that the tre pails and strainers arc area arc simply rinsed rips rips- I ed In cold water Such rinsing does not remove all the milk milli from the and results In a growth of bacteria which greatly contaminates ates the next mornings milk |