CLEANING UP.
Cleaning up is the last duty of the cheese maker for the day. I use hot water freely on any portion of the floor with which whey has come in contact, and especially should it be used about the spouts and drains, for it is here that filth lurks and easily conceals itself. Boiling water will search it out and eradicate it; dash it on copiously all around. Sal-soda and potash are helpful aids to keep the make-room sweet, and a liberal supply should be counted among the necessities of every factory.