286 



AGRICULTURE 



be destroyed after each straining, and never used a second 

 time. The additional expense for this type of strainer is 

 slight, and should keep no progressive dairyman from us- 

 ing it. 



Cooling the milk. After cleanliness, the next essen- 

 tial to good care of milk is quick cooling. So important 

 is quick cooling to prevent souring of milk and keep it in 



Auchenbrain Brown Kate 4th, Ayrshire cow with a 305-day 

 butter-fat record of 917.0 pounds. 



good condition that a higher price is often paid for milk 

 properly cooled than for uncooled milk. 



For the best results some form of cooling apparatus is 

 necessary. Various machines for this purpose can be had 

 for from ten to twenty-five dollars. An average of about 

 five cents' worth of ice is required for each hundred pounds 

 of milk during the warm months. Milk should be cooled 

 down to forty-five degrees in a few minutes of time. 



