THE DAIRY. 



211 



By the Cooley process of deep setting, the cans are submerged in cold water, the water 

 being prevented from entering the pails by the use of an inverted, pan-like lid, the flaring 

 sides of which descend two inches below the tops of the pails and hold the air confined so 

 that the water cannot rise over the edges of the pails. The covers of the cans fit loosely, 

 and the top of the milk in the cans is in direct communication with the cooling influence of 

 the water. Any odors in the milk are in the form of light, volatile gases, which quickly rise 

 to the surface, and are absorbed by the water beneath the cover. It is well known that cold 

 water will readily absorb any odor or taint from any other liquid of a warmer temperature, if 

 the two are placed near each other, and this principle is practically illustrated by this method. 

 To facilitate this process, and enable the water to more readily draw the odors from the milk, 

 the covers are raised upon wires, as shown in the following cut of the interior of the can. 



These cans are nineteen inches deep and nine inches in diameter, the covers are fastened 

 down, and the air under the rims of the covers prevents the passage of any water into the 

 cans. The cans are set in the water coolers, which are lined with metal, and fitted with inlet 

 and overflow for using flowing spring water, where such is at hand. A thermometer is 

 inserted in the front of each cooler, in order that the temperature can be ascertained without 

 raising the cover. The apparatus is very simple, dispensing with costly milk rooms, as but 

 little room is required. 



INTERIOR OF CAN. 



If the temperature of the water in the cooler is kept at 40 to 50 in spring and sum 

 mer, and at 40 or below in winter, the cream will rise between milkings, in which case only 

 cans enough to hold a single milking are required. 



By this system of setting the milk, sweet cream is obtained from sweet milk in a short 

 space of time. 



The water should be frequently changed, for when used for a long time without removal, 

 it becomes charged with odors that have been absorbed from the milk in the cans. At the 

 same time this process of submerging the cans in water prevents the milk from absorbing 

 taints and odors from the outside air, a difficulty not obviated when milk is set in any kind 

 of open pan. It will be seen by the above description and illustration, that the covers of the 

 cans are so arranged that all noxious gases can readily escape into the water, into which it is 

 submerged, while the water is prevented from entering the can and mixing with the milk, 

 and the atmosphere outside is prevented from contaminating the milk in any way. 



This system of butter-making seems especially valuable in small dairies, where first-class 

 facilities for caring for the milk have not been attained. 

 VOL. II. 13 



