The churn and other vessels in which the milk is placed cannot be kept too clean. No amount of labor bestowed on the scalding and scrubbing of the vessels is excessive. When wood is the material used in the milk-pans the utmost care should be taken in cleaning them, as the porous nature of the material favors the retention of small quantities of the milk. A simple washing will not suffice to clean such vessels. They must be thoroughly scrubbed and afterwards well scalded with _boiling_ water. Tin pans are preferable to wooden ones, as they are more easily cleaned, but in their turn they are inferior to glass vessels, which ought to supersede every other kind. Earthenware, lead, and zinc pans are in rather frequent use. The last-mentioned material is easily acted upon by the lactic acid of the sour milk, and is, therefore, objectionable. It is a matter of great importance that the dairy should not be situated near a pig-stye, sewer, or water-closet, the effluvia from which would be likely to taint the milk. It is surprising how small a quantity of putrescent matter is sufficient to taint a whole churn of milk; and as it has been demonstrated that the almost inappreciable emanations from a cesspool are capable of conferring a bad flavor on milk, it is in the highest degree important to remove from the churn and milk-pail every trace of the sour milk. I go further, it is even desirable that no one whose hands have a tendency to perspire should be allowed to manipulate in the dairy; and it should be constantly borne in mind that the dairy-maid's fingers and hot water should be on the most intimate visiting terms.