60 



Everything used about the milk is sterilized after, being 

 washed first with a soda solution, then with hot water, then with 

 steam. 



On arrival of the train we witnessed the process, from the 

 initial stage. The milk cans are large, being made of block 

 tin, with lids which are locked or sealed. Each is labelled 

 with the name of the farmer who sends it, and in most instances 

 the weight capacity is entered in a book. It is then weighed 

 and the weight recorded. It must be reduced to 5C. before 

 leaving the farm and must not be over ioC. when received. 



A portion is now dipped out of the can, and part is poured 

 into a vial which is labelled with the name of the farmer, and 

 part into a tumbler ; the latter is tasted by one of two women 

 who are expert tasters, who look out for dilution, sourness, 

 bad flavours, etc. If they discover anything amiss, the sample 

 goes to the bacteriologist and it is examined and reported on, 

 and the farmer is informed at once. 



The accepted milk is poured into the receiving vat, and flows 

 towards the sterilizer, in Us course it nses up through gravel filters 

 of three degrees of fineness, and through three plies of fine gauze. 

 (The gravel is frequently washed and sterilized by heat.) The 

 filtered stream then passes on to the sterilizer through pipes raised 

 to 85 C. or 90 C. by steam or hot water, it merely passes through 

 them and being raised to this temperature is at once cooled by 

 passing through cold pipes to the bottling machines ; or, if to be 

 delivered in cans, to the canning pla-re. The sealed cans are then 

 placed in large vats of iced water where they remain till early 

 morning when they are placed in delivery wagons for distribution 



From the milk left unsold they make excellent butter on the 

 premises which they put up neatly in crockery-ware jars and sell 

 cheaply. 



The farms are all under strict veterinary supervision, a sick 

 animal is at once withdrawn, but the farmer is paid for the milk 

 as if delivered, till the veterinarian makes his report. In addition 

 to veterinarians there are a number of trained dairymen and men 

 employed in travelling from farm to farm. 



