WHAT IS CLEANLINESS.

Globe, Volume XXII, Issue 1991, 12 July 1880, Page 2

WHAT IS CLEANLINESS.

Under this heading the following practical remarks recently appeared in the “ American Dairyman ” :—“ We need to impress upon all dairymen some idea of what is necessarily classed under the head of cleanliness in the dairy. The cowhouse must be clean, free from offensive odorous matter, with enough sawdust, dry dirt, plaster, or other effective absorbent and deodoriser, to remove all disagreeable smells ; it must be well ventilated, and the cows have plenty of fresh, pure air to breathe. Air, food, and drink must be pure, and the surroundings clean and sweet. If this is not the condition under which the cow is kept, then there is not sufficient cleanliness in this part of the dairy. The hands and person of the milker must be clean, and free from the smell of sweat, tobacco, and other stenches, whicn are too often present. The udder of the cow must be clean, and free from all dirt and loose hairs that can drop in the pail. The same may be said of the body of the cow, which will be clean if the stable is properly kept and the cow given freedom for proper exercise. Milk pails, cans, pans, and strainers, with cheese vats, churns, Ac., must be kept bright if tin, and white if wood, and sweet as the air "from the fields. No green coating must bo allowed to gather on the wood, nor white coating on the tin; nor must there be the least collection of dried milk or cream in the seams, creases, or around the chimes. Let all milk utensils be first rinsed thoroughly with cold water, the sooner after use the better; then follow up immediately with careful washing in warm water (such as the hands can bear) and soap, which will remove all milk and grease; and finally, scald in boiling water and turn bottom side up to drain. The less wiping the better, unless the cloth is perfectly clean, which is hardly possible if used as a wiping cloth. Frequent scouring of the tin may bo necessary. After scalding give the utensils a good air and sun bath by setting them on a suitable rack or bench arranged for the purpose, so that the air and sun will reach the innermost parts. Pare air and sunlight are great purifiers. The milk room must in like manner be scrupulously clean, and free from offensive odours. The butter-maker or cheese-maker should dress in clean clothes, and wear a snow-white apron when at the churn or vat, or in the milk room. No filthy clothes or shoes should be admitted. For the dirtier work of the cheese-curing room separate outer garments should be provided and worn, to be doffed when the curing room is left. The dairyman or dairymaid cannot be too neat, nor have too clean and tidy an. appearance.”