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if the housekeepers insist upon having- clean milk it will be supplied. And 

 it will be supplied at the same price to the public, and at much the same 

 rate of profit to farmer and milkman as now. This has been amply 

 proved by the experience of a few companies. We appeal to women to 

 look into the facts and to act ; and to act before next summer. 



THE COOLING OF MILK. 



While cleanliness is a necessary factor in the furnishing- of a first- 

 class milk supply, it is essential that it be quickly and thoroughly cooled 

 if we are to produce a raw material of the desired quality. The necessity 

 for cleanliness is readily appreciated, but the importance of cooling is 

 too often overlooked and neglected. 



Under the best conditions the milk will contain some bacteria. These 

 germs, unless checked in their growth, injure or destroy the milk. For 

 their growth they require food, moisture and warmth. The milk at the 

 temperature as drawn from the cow, provides all these favorable condi- 

 tions, anl a rapid growth of bacteria takes place, producing sourness, 

 bad flavors, and destroying much of the value of the milk as a food, 

 unless quickly cooled to a temperature too low for the rapid growth of 

 bacteria. Milk should be cooled to at least 55 or 6o° Fahrenheit. 



One of the most general methods adopted for cooling milk is to place 

 the cans in a vat containing water which reaches a point slightly above 

 surface of milk. The water may be kept cool by running fresh water 

 from well or spring through the vat, carrying off the heat as it passes the 

 sides of the milk cans. The cold water should enter the vat at the bot- 

 tom and the warm be drawn off from the top. If the water is allowed to 

 run constantly through the vat, it is not well to have the vat contain more 

 than from one to two times as much water as there is milk to be cooled. 

 If the supply of water is limited and cannot be allowed to run constantly, 

 then the volume of water should be at least two or three times the volume 

 of the milk to be cooled. Where ice is available, the water will be kept 

 cold by addition of ice instead of cold water, and the volume of water 

 should not be more than that of the milk to be cooled. 



The milk should be stirred occasionally, but not vigorously, while 

 being cooled. It would hasten cooling to insert in the centre of the milk 

 a barrel-shaped can containing cold or ice water. 



Arrange the details of your cooling method to suit individual circum- 

 stances, keeping in mind the necessity for removing the animal heat 

 quickly and cooling to as low a temperature as your water or ice will 

 permit. Cool, and cool quickly. 



Insist upon all your co-patrons cooling carefully. Every can of milk 

 entering a lot of cheese or butter should be properly cooled if the make 

 is to be of high standard. One can of inferior milk will spoil the fine 



