44. When cans are hauled far they should be full, and carried in a spring wagon. 45. In hot weather cover the cans, when moved in a wagon, with a clean wet blanket or canvas. The Utensils.-46. Milk-utensils for farm use should be made of metal and have all joints smoothly soldered. Never allow them to become rusty or rough inside. 47. Do not haul waste products back to the farm in the same cans used for delivering milk. When this is unavoidable, insist that the skim-milk or whey-tank be kept clean. 48. Cans used for the return of skim-milk or whey should be emptied and cleaned as soon as they arrive at the farm. 49. Clean all dairy utensils by first thoroughly rinsing them in warm water; then clean inside and out with a brush and hot water in which a cleaning material is dissolved; then rinse and lastly sterilize by boiling water or steam. Use pure water only. 50. After cleaning, keep utensils, inverted, in pure air, and sun if possible, until wanted for use. II. MILK. PERCENTAGE COMPOSITION OF VARIOUS KINDS OF MILK. (KÖNIG.) AVERAGE ANALYSES OF AMERICAN SAMPLES OF DAIRY PRODUCTS. (GOESSMANN.) CALCULATION OF COMPONENTS OF COWS' MILK. According to Vieth the components of the non-fatty milk solids will stand in the ratio to one another of about If the solids not fat in a sample of milk are 9 per cent, the per cent of casein and albumen in the same will be approximately X 10 3.60 per cent; sugar, X 13 = 4.68 per cent; and ash, X 2 = .72 per cent. 11 25 TABLE SHOWING RELATION OF FAT TO CASEIN AND OTHER SOLIDS. (COOKE.) This table, which is summarized from the analyses of about 2400 American samples of milk, shows that while the percentage of fat varies from 3.07 to 6 per cent, or nearly three per cent, that of casein varies only from 2.92 0.50 per cent, less than one and one half per cent. It also shows that a higher percentage of fat is always accompanied by a higher percentage of casein. Milk sugar and ash increase but little as the milk grows richer, |