60 CANADIAN DAIRYING. 



of 60 degrees, certainly below 70 degrees, by setting 

 the cans in tanks of cold water, and by stirring the 

 milk in order to facilitate cooling rapidly. Where a 

 supply of cold water, under pressure, is available, one 

 of the many forms of coolers will do the work more 

 quickly, but it is very necessary that the air be pure 

 where this form of cooling is adopted. After the milk 

 is cooled to 60 degrees and where Saturday night's 

 and Sunday morning's milk is to be kept over until 

 Monday morning, the cooling should be so low as 50 

 degrees in the hot weather the cans may be covered 

 with the lid or with a piece of damp, clean cotton. By 

 leaving one end of the cotton in the water, evapora- 

 tion will tend to keep the milk much cooler. Night's 

 and morning's milk should be kept separate as long 

 as possible. 



If the milk be placed on a milkstand for some time 

 before it starts to the factory, the stand should be 

 covered and boarded in on the sides, and the whole 

 neatly painted a white color. Milk should be pro- 

 tected from the rays of the sun, from dust, and from 

 rain-water. 



If possible, the cans should be covered with a can- 

 vas cover while on the way to the factory, especially 

 in hot, dusty weather. It is needless to say that the 

 waggon, the man, the horses, and the harness should 

 be clean, and a credit to the great Dairy Industry of 

 Canada. 



Where practicable, the cans which are not used for 

 returning skim-milk should be washed and steamed 

 at the creamery or cheesery as soon as possible after 



