308 



AGRICULTURE FOR COMMON SCHOOLS 



for city customers. Milk intended for city customers is not 

 creamed, at least only a small part of it. The most important 

 item in preparing milk for city delivery after cleanliness is the 

 cooling of the milk. This is often neglected. Cooling is nec- 

 essary in order to have 

 the milk keep sweet a 

 reasonable time after 

 being delivered to pa- 

 trons. 



There are several de- 

 vices for cooling milk. 

 In all of them it is ar- 

 ranged to let the milk 

 spread itself over a con- 

 siderable surface in a 

 thin sheet. This sur- 

 face is kept cool by 

 cold water underneath. 

 After running over the 

 surface the milk flows 

 again into a can. By 

 this method of cooling 

 the temperature should 

 be reduced to at least 

 60° F. Now, if it is 

 delivered promptly and then set in a refrigerator by the 

 housekeeper, the milk should be sweet and wholesome for at 

 least two days, where, if it were not cooled, it would not keep 

 longer than twenty-four hours. The cooling of the milk by 

 spreading over a surface also aerates the milk, that is, exposes 

 it to the air so that all odors escape. If the air of the milk- 



74. WHERE MUCH MILK IS BOTTLED FOR 

 CITY DELIVERY, A MACHINE WHICH 

 WILL FILL SEVERAL BOTTLES AT ONE 

 OPERATION IS DESIRABLE 



This one fills four quart and five pint bot- 

 tles at one time 



