48 



If you have selected your tinware with proper care and seen that 

 the soldering is smooth and fills all the seams, you will have done all 

 that can be asked in practice. 



Neatness and cleanliness in the clothing and hands of the milker 

 is a matter of course. I rely on the women in the house if they do 

 not milk not to grudge a clean towel in the barn for the special use 

 of the milkers, and facilities for washing the hands right in the barn 

 should be provided. 



In the ideal cow-stable special milking overalls, or at least aprons 

 should also be provided. 



In a room or a shed next to the stable, free 



; 



from obnoxious odors, the cooler, be it one like 

 the Star, Fig. 52, or any of those illustrated else- 

 where, for water, or one like Fig. 43 for ice, 

 should be found, and as soon as the milker is 

 through with one cow, he should strain the milk 

 (through a wire strainer with a piece of flannel 

 below) into the tank above the cooler. 



If the milk is thus cooled to 60 it will be 

 found good enough to deliver, even though 40 

 or 45 were better. The night's milk should be 

 placed in a tank with cold water over night (ice water is better), and 

 the morning's milk never be mixed with it until after it has been 

 cooled to 60. 



"Aeration" alone without cooling by the aid of water or ice, in 

 certainly better than doing nothing, and will also cool the milk just 

 in proportion to the temperature of the air and the length of time 

 spent in the operation. 



Dipping the milk with a gallon dip- 

 per, holding it high in the air and allow- 

 ing it to run slowly back in the can, has 

 been and is yet the standby of our Amer- 

 ican cheese factories. 



But while I do not deny that it is 

 better than doing nothing, I do claim 

 that it is but seldom done as it ought to 

 be done in order to be efficient. 



Hundreds of devices for aerating 

 the milk have been invented, most of Pi g . 53. 



Fig. 52. 



