DAIRY AXU SlitJJ 1 M PROVE. \iJi NT MKKriNGS. 21 5 



one form or another, — "Somebody spilled some kerosene into 

 the butter or the cream." They got that odor which they 

 thought was kerosene but it was from the fumes of the gaso- 

 line engine. It is not safe where we are attempting to produce 

 a good product to have any odor of that kind about the butter. 

 So in the milk room I would avoid tarred paper. Use a plain 

 paper rather than a tarred paper, if it is necessary to use any- 

 thing of that kind. Also, I would object to a wooden rack, on 

 the same theory that I objected to the wooden tank, the wood 

 is so absorbent and so soon gets to be sour and disagreeable and 

 bad for the room. A simple little rack is made of one-half or 

 three-fourths inch galvanized pipe with a flange on either end 

 of it. A rack of this kind secured to the wall with simple wood 

 screws and out ten inches or twelve, is permanent and inex- 

 pensive, easily washed and always out of the way. It is easy 

 to invert the utensils on it. 



Also an ordinary concrete sink will save many times the 

 cost of it in the convenience in washing utensils. I would have 

 it double with a steam jet in one end of it; the first sink for the 

 washing and the second for the rinsing; and then a small table 

 at the end made of concrete. The steam should be connected 

 with the cold water pipe so that by turning on the cold water 

 and the steam hot water can be had, by shutting ofi the cold 

 water steam can be had, and by shutting off the steam cold 

 water can be had. Ours is arranged that way and has proved 

 very satisfactory indeed. 



The other articles of equipment are good and all right in 

 every way. I would add salt to the ice water. 



I could not quite agree with Mr. Beyer that you could use 

 the water continuously, over and over, because I have never 

 yet been able to employ help who were careful enough in hand- 

 ling the milk not to spill any into the water, and in that way 

 even ice water would get very bad after a time. 



The figures in regard to the cooling are very accurate. I 

 was perfectly dumfounded the first time I tried setting a can 

 of milk. In New York we have 40 quart cans, and I set one 

 of these cans in a barrel tub filled with ice water to the neck 

 of the can and left it five hours. At the end of that time there 

 was milk in the center of that can at a temperature of 72 de- 

 grees. I agree with Mr. Beyer about the stirring of the milk in 



