COOLING OF MILK. 35 



Mr. Leonard, of Westfield. We have just introduced 

 water iuto our village, and I would like to inquire if a mode 

 has been ascertained by which that can be best used in our 

 families, with reference to milk? 



Mr. Arnold. The best mode in which I have ever been 

 able to use water, or have ever seen it used, is to cool the 

 temperature of the room. I think we can make more butter, 

 and a better quality of butter, if we cool the milk by standing 

 it in a cool place, than by cooling it with water, for the 

 reason that when you apply cold water, water below sixty 

 degrees, you condense the animal odor ; you make it so solid 

 that it ceases to evaporate ; it remains in the milk, rises with 

 the cream, and with the other fatty matter, remains with it, 

 and is carried into the butter, and works the destruction of 

 the butter. If you let the air cool it gradually, that odor 

 will escape, your butter will be purer, and you will have a 

 better flavored article, and one that will keep better. If I 

 were going to use water to apply to milk, I should use it to 

 cool the room. 



Mr. Hubbard, of Brimfield. Is it a fact, then, that it is 

 better not to cool the morning's milk before carrying it to 

 the factory, but carry it as soon as we can, warm from the 

 cow? 



Mr. Arnold. That depends upon circumstances. It is 

 better not to cool it if you are going to carry it to the cheese 

 factory, if you will only ventilate it. It will be in a better 

 condition when it gets there than if you apply cold water and 

 cool it down to sixty degrees ; but if you are going to cover 

 it, and not let the odor escape, you will do better to cool it 

 down to forty degrees, or as low as you can get it, because it 

 will stop the formation of the odor, and there will be less of 

 it if the milk is cool than, if it is hot or warm. But if you 

 will only give the odor a chance to escape, you may bring me 

 your milk warm from the cow. 



Mr. Hubbard. How about night's milk ? 



Mr. Arnold. Under all ordinary circumstances, it is 

 sufficient to leave that standing open, exposed to the air. In 

 the experiments which have been made within the past two 

 years (and there have been a good many made in New York 

 and elsewhere), it has been found that leaving milk in the 



