240 IOWA DEPARTMENT OF AGRICULTURE. 



perature and are the same to begin with, the results will be the 

 same, because the changes taking place there will depend upon 

 two things, the kind of bacteria there and the temperature at 

 which you keep that milk. If you let it freeze, it will not change 

 in any way, but if you keep it warm and the bacteria is there to 

 sour that milk it will turn sour; no matter how many things 

 you have or where you keep it, if the bacteria is there and the 

 temperature is favorable it will sour. If they can produce a 

 cabbage flavor they will do that; if a cowy flavor it will develop 

 there, and I think most of these flavors develop in the milk. 

 You do not find them there when the milk is drawn, and I do 

 not fear covering the cans very much. I think there is more 

 harm done by leaving them uncovered sometimes than by leav- 

 ing them covered. I believe we have not investigated this 

 enough, that we imagine a great deal, and I believe that cover- 

 ing the cans does not do a great deal of harm. The only thing 

 it could do would be to prevent the escape of what you call ani- 

 mal heat and animal gases, and things of that kind, so that any 

 cool place would do, and cover the cans, I think, I am not very 

 sure. 



A. W. Trow, Minnesota: During the last fourteen or fifteen 

 years I have hauled something like one million pounds of milk 

 to the creamery, myself and hired man. During that time we 

 have never kept milk in the house, never in the barn, and I have 

 never had a milk house, and you will want to know where I 

 kept it. I did not keep it in the parlor. I have a place to keep 

 it that did not cost me over ten dollars. I have a box made, a 

 tight box about two and one-half feet wide and ten feet long. I 

 put that on a stone foundation that I made myself in an hour; 

 mixed up a little mortar and made a good foundation; set that 

 box on the foundation, and it is perfectly tight. It has a tight 

 cover, a double cover. Inside of that box is a galvanized iron 

 tank, and all the water for the cattle goes through that. An 

 important point is that the cover must be tight; another thing, the 

 tank must not be too large, simply large enough so the milk you 

 have to keep can all go into it; then you have about as much 

 milk as water. I have an outlet to the tank below the top of the 

 tank so it will not run over. Always fill the cans a little below 

 the outlet, then you see the water would have to freeze, if some- 

 body should be so careless as to leave the cover open, it would 

 have to freeze an inch or two to get down to the milk. We have 

 used that tank ten years. Go to my place in such weather as 



