98 



It will thus be seen that there is no excuse for the in- 

 dividual milk producers and dealers to neglect taking up this 

 question right away, but I shall now outline my ideas of the 

 proper system of the city milk supply. 



CO-OPERATIVE MILK SHIPPING CREAMERIES. 



I head this "CO-OPERATIVE" because it is my firm be- 

 lief that ultimately the farmers will have to learn true co- 

 operation if they are to hold up their end in these days of 

 "expansive" trusts. But the system which I shall outline 

 shortly may be established indeed it is established partly 

 in some states by the large city milk dealers. I refer to 

 milk shipping creameries. It is absurd waste to ship a sur- 

 plus of milk to the cities, and make it into butter unless in- 

 deed there is a market for fresh buttermilk at fancy prices. 

 When this was tried in Chicago the freight amounted to 

 about 6 cents per pound of butter. With a complete system 

 of shipping stations and especially if the milk is pasteurized 

 or frozen, or both, there is no need of having any surplus. 



No milk should be accepted for pasteurizing or shipping 

 which shows more than the Farrington limit of 0.2 per cent 

 acidity or lice by the Mann's acid test, but I feel inclined 

 even to reduce this to 9 cc by the Mann's. 



I hope to see co-operation introduced among the farmers 

 in each district and the building of permanent buildings, if 

 not so elegant, at least as sanitary, as the German creamery 

 illustrated on page 77. I want to see the city milk paid by 

 the Babcock as well as that sold for butter and cheesemak- 

 ing purposes. I want to see these milk shipping creameries 

 fitted out with separators for cream raising and milk clean- 

 ing purposes, with continuous pasteurizing outfits on the line 

 suggested by me in the first edition of this pamphlet and illus- 

 trated in Mr. A. H. Reid's (Philadelphia) pasteurizing outfit, 

 Fig. 102. The milk is elevated by the pasteuriz- 

 ing heater to a milk tank with partitions which 

 compel the milk to go zig zag to the cooler. Or, 

 if preferred, a system of three storage tanks could 

 be used for the hot milk, each tank holding one-third of the 

 hourly capacity of the heater and cooler. Of course, those 

 who prefer tank pasteurizers may use the Potts or similar 

 ones, but I strongly recommend the sudden chilling by using 

 surface heaters, even if covered. I want to see a good Re- 



