14 



coolers. The three best styles are represented by Fig. 3, the "Star 

 Cooler," by Fig. 4, the "Champion Cooler/' and Fig. 5, the 

 Schmith System. The first and the third are arranged so as to 

 have water, or, better still, iced water, flowing in the opposite 

 direction from the milk and will cool the milk in the most econom- 

 ical manner. Other manufacturers, such as A. H. Reid Creamery 

 and Dairy Supply Co., Vt. Farm Machine Co., Creamery Package 

 Mfg. Co., etc., make similar coolers. The second is preferable 

 where water is scarce and ice is available. 



(Fig. 3) 



(Fig. 5) 



4) 



(IFig. 6) 



The compromise of aeration without cooling 

 more than the temperature of the air will allow, 

 will be far better than straining directly into the 

 shipping can, and for this purpose the simple 

 apparatus shown in Fig. 6 is satisfactory. It 

 consists simply of a pail with perforated 

 bottom into which the milk is strained and from 

 there drops into the receiving funnel. It 

 is made by D. H. Burrell & Co., Little 

 Falls, N..Y. 



Setting the can in cold water and aerat- 

 ing by dipping is, */ conscientiously done, 

 a great help, but the way it is usually done it 

 is a delusion and a snare. Nor must it be 

 forgotten that aeration in anything but abso- 

 lutely pure air is bound to prove detrimental 

 instead of beneficial. 



