(Fig. 12) 



This system soon gained 

 ground and its application 

 is very simple whether it be 

 with a cut off whiskey (or 

 other) barrel into which a 

 single can is set, or with a 

 larger tub for six or eight 

 cans or large cement tanks 

 with room for 50 or 100 

 cans. The ice should of 

 course be crushed so as to 

 find place between the cans 

 and thus give an intensive 

 cooling. (See Fig. 12.) 



Prof. Fjord made experi- 

 ments which showed that 

 the very best results were 

 obtained with cans 8 inches 



in diameter, and by using plenty of crushed ice so as to ensure a 

 very quick cooling. 



Later Dr. Babcock, of Wisconsin, reported the following 

 average analyses of skim milk from deep setting at different 

 ;tmperatures : 



Ice water 35 degrees 45 degrees F 232 



48 decrees 287 



54 56 degrees 746 



58 degrees . 949 



PerlOOlbs. of milk set 



loss by not using ice 065 



" 514 



" 717 



And also how an average loss of .086 per 100 Ibs. of milk may be 

 caused by not setting the milk immediately after milking. 



Meanwhile Mr. Cooley invented his cans (Fig. 13). The 

 cover, like an inverted tin pan, allows the can to be fully sub- 

 merged in the water while it lets the condensed vapor escape into 

 the latter. The advantage of this system is the exclusion -,f 

 tainted air. Fine insulated tanks, some of them provided with ele- 

 vators, are sold for these cans, but if that is too expensive, a bar- 

 rel containing such a can may be set in anywhere, if no special 

 dairy room is provided. These cans are sold with and without 

 a tube by which the skim milk is removed from the cream. 



The advantage of the tube to the one-cow dairy is obvious, 

 as the good wife may at any time withdraw a little milk without 

 materially disturbing the creaming process. More exact separa- 

 tion of the cream is also possible than with the regular conical 



