itself has an unpleasant taste, and rapidly goes sour. In order to 

 do away with tins the new milk should be thoroughly exposed to 

 the air and, if possible, cooled. This can be done most cllectually 

 by means of a Lawrence cooler, figure 3. 





Fig. 3. A is a vat into which the milk or cream is poured and runs out from a 

 wide-mouthed tap into a V shaped trough which is perforated with holes so that 

 the milk or cream can escape over both sides of the cooler. B is a corrugated 

 copper cooler, thoroughly tinned over all, and hollow inside, over which the milk or 

 cream slowly flows. C is where the milk or cream e-cape- into the can. I) is where 

 cold water is allowed to flow into the cooler, and rising up in it overflows at the out- 

 let E. The cooler can be swung under the cream spout of the separator and thus save 

 the trouble of lifting and carrying 



By this contrivance a stream of cold water is constantly passing 

 through two corrugated sheets of copper, tinned on the outside, 

 over which the milk is allowed to run in a very thin layer. Milk 



