92 



Fig. 95. 



Fig. 95 shows the box with the 

 blower, which is turned by a crank, 

 and the hose connected with the noz- 

 zle, which is placed in the milk can. 



Provided hose and nozzle are kept 

 clean and absolutely pure air is avail- 

 able, this system does good work. 

 Yet, I consider the combined aerators 

 and coolers are much to prefer. 



While Danish experiments have 

 lately thrown some doubt on the bene- 

 fit of aerating the milk on the farm 

 near the stable, even if done in a 

 special room, the Danes have taken up 

 the idea of aerating the hot cream in 

 rather an enthusiastic manner, and 

 several special devices have been 

 put on the market. Thus Konstan- 



tin Hansen & Schroeder, of Kolding, solves the problem as 



shown in Fig. 95J. In the usual 

 Smith cooler is placed a tank 

 "a" in the upper part of which 

 a perforated plate "b" is fixed. 

 The cooling water is led 

 through the pipe "c," and forms 

 a fine shower, leaving at "d." 

 The air is forced through this 

 by the pipe "e" and "f v to the 

 aerating tank "g" from which 

 it can only escape through the 

 cream shower coming from the 

 upper tank "h" and out by "k, v 

 while the cream leaves at "F 

 for the cooler. It seems to me 

 a very neat way of aerating 

 cream and a desirable one if the 

 cream is tainted with turnip or 

 weedy flavor, but I should lay 



Fig. 9o l /2. J 



great stress on securing pure 



air. The air is forced through by a small centrifugal blower 

 running at 1,500 revolutions per minute, and is purified by 



