THE MILK CONTRACTOR 



313 



TABLE 88. PERCENTAGE OF THE MILK SUPPLY OP Six CITIES OP THE UNITED STATES 

 THAT is PASTEURIZED (AYRES) 



Boston, Mass 80 Philadelphia, Pa 85 



Chicago, 111 80 Pittsburgh, Pa 95 



Detroit, Mich 57 1 St. Louis, Mo. 70 



New York, N. Y 88 



1 In 1916 practically all milk intended for direct consumption must be pasteurized. 



Courtesy of George M. Oyster, Jr. 



FIG. 43. Milk handling room of the Chestnut Farms Dairy, Washington, D. C- 

 1st floor: Roller conveyer, rotary fillers, capping machines, and cooler. 

 2d floor: Pasteurizing vats with automatic temperature recorders. 

 3d floor: Cooler and storage tanks for cream and buttermilk. 

 4th floor: Receiving vats. 



Cooling Milk. After pasteurization, milk is cooled, bottled and 

 capped, usually in a single room known as the milk-handling room, that 

 is kept immaculately clean, is free from dust and odors, is often wet down 

 with steam before work begins and that while work is in progress is closed 

 to every one save the few white-suited men who are cooling and putting 

 up the milk. Cooling begins right after the milk is pasteurized. There 

 are several types of coolers in use. In the country most of the milk is 

 cooled by putting the cans containing it into tanks of cold water. Very 

 commonly, too, dairy farmers who retail their milk cool it with a Cham- 

 pion cooler, a galvanized-steel bottomed, open-top cone of heavy tin- 



