110 



there is left behind in the machine a peculiar mass of mucus, 

 germs, etc., which it is very desirable to have out of the 

 milk. Immediately after leaving the separator it is cooled 

 to a low temperature. 'This low temperature secured very 

 quickly after milking is found to be very desirable as it im- 

 proves the flavor and keeping quality of the milk. The milk 

 is then bottled, each bottle stoppered with a wood pulp 

 stopper, and a metal cap and seal put over the top in such a 

 manner that the contained milk cannot be reached unless the 

 seal is destroyed. On each seal is stamped the date of the 

 bottling and my signature. This seal is a guarantee of gen- 

 uineness to the consumer. Although this process seems 

 complex, it is in reality carried out quite readily by the 

 trained workmen in my employ." 



The above mentioned seal is illustrated in Fig. 112. The 

 bottles are shipped and delivered to customers in boxes filled 

 with crushed ice. 



"An eastern bottling room," from Major H. Alvord's 

 bulletin No. 29, U. S. Agricultural Department. 



A MILKING PARLOR. 



The following proposal made by Mr. J. D. Frederiksen, 

 of Little Falls, N. Y., manager of Chr. Hansen's Laboratory, 



