10 



fact that milk partly frozen or in which lumps of frozen milk 

 are kept floating, will keep almost indefinitely so long as 

 there is any ice left, and will come out, when thawed, as 

 fresh as new milk, ready to be distributed as wanted. A part 

 of the new milk, say J to J is frozen solid by means of ice 

 machines as used in the manufacture of artificial water-ice, 

 as soon as possible after milking, and is then dumped into the 

 rest of the milk. The cans may then be transported any dis- 

 tance in well insulated cars, and, on arrival at the city milk 

 depot, placed in some insulated store room care being taken 

 that ice remains in the milk until it is to be distributed. When 

 the milk is to be delivered, it is dumped, ice and all, into a 

 melting tank, where the remaining ice is quickly thawed and 

 the whole is thoroughly mixed, when it is ready for distribu- 

 tion in the same fresh condition as it was in at the time when 

 it was frozen. If desirable, the milk may be pasteurized before 

 it is frozen, and it may be filtered or run through the separ- 

 ator to remove the impurities, or subjected to any other suit- 

 able treatment. The main thing is that, properly handled, ac- 

 cording to the Casse system, it will come out when thawed 

 exactly as it was when frozen, and that therefore the difficul- 

 ties of transportation at any distance, in any climate and of 

 shortage or surplus, have been completely conquered. An- 

 other important point in favor of this system is the fact at 

 first thought quite surprising, that, as long as there is ice 

 left floating in the milk, the cream will not rise, but remains 

 naturally distributed as in fresh milk, and that therefore no 

 difficulty arises from that source as would be the case if the 

 milk were kept simply in cans surrounded with ice. 



The system, I understand, is used in Denmark, England. 

 Belgium, and in Germany, where Wilhelm Helm, of Berlin, de- 

 scribes his plan in 1900 in a German health magazine, a plan 

 which is virtually Casse's system, and operated under that 

 patent. The milk is taken good care of by the farmer and 

 cooled before hauling to the factory. Here it is tested for 

 acidity, weighed and run through the pasteurizer, from which 

 it is pumped on a large cylindrical cooler, the upper half of 

 which is cooled by water, the lower by brine, so that the milk 

 arrives in the cans virtually at 32 Fah. The cans are then 

 run down into the half cellar (which is cooled by the refriger- 

 ator machine) and stacked in a solid square. When shipped 

 a piece of milk ice, frozen in special forms in a freezing tank, 



