61 



pecially in liot weather \i' \' has to be carried an}- con- 

 siderable distance, while in cold weather, it is sure to 

 get considerably reduced in temperature, both in milking 

 and on the road to the factory. Hence, it seems almost 

 absolutely essential, if the best results are to be attained, 

 to have some means of properly raising the temperature 

 of the milk at the factory. 



If milk is to be sent to the factory, for either butter or 

 cheese making, where the distance is half a mile or 

 more, it should be aired and cooled especially if it is to 

 be shut up iu a tight can. This cooling should be done 

 as speedily as possible after milking, to ayoid taint or 

 souring. If the milk is kept over night, such airing and 

 cooling are absolutely indispensable. The mode of doing 

 this must vary with conditions and circumstances; but, 

 whatever method may be adopted, we would by no means 

 recommend putting ice directly into the milk. The ef- 

 fect cannot lie to improve flavor or keeping quality. 



PROTECTION FROM TIIK HOT SIN. 



By no means should the can of milk be exposed to the 

 direct rays of a hot sun, either on the platform waiting 

 for the delivery wagon, or on the wagon. Give it shelter 

 and shade of some kind, in both cases. If a woolen blanket 

 is wet in cold water and wrapped around the r;.n, the 

 rapid evaporation from the blanket will keep down the 

 temperature. Everything that can be should be done to 

 preserve milk in its normal condition. 



