160 Milk and Its Products 



has not the advantage of water pressure, pumps the 

 water to the top of a flue, and permits it to run 

 through small apertures and drop like rain, thus caus- 

 ing a current of air down the flue and, at the same 

 time, freeing it from dust. 



Milk should be cooled as soon as possible after it 

 is drawn from the cow, and the temperature should 

 not be allowed to rise until it is in the consumers' 

 hands. While every precaution should be taken to 

 exclude dust or dirt of any kind from the milk, it is 

 yet necessary to strain the milk before cooling through 

 sterilized strainers of cotton wool. 



Immediately after cooling, it should be bottled, and 

 the bottles packed immediately in the receptacle in 

 which they are shipped. When the milk is to be 

 shipped considerable distances, it is customary to pro- 

 tect the cap with which the bottle is sealed with either 

 paraffin or some sort of lead foil, paper, or tin caps. 

 Some of these caps are attached to the bottles with 

 lead seals, so that it is impossible to remove the con- 

 tents without breaking the seals. Certified milk bot- 

 tles are usually packed in cases carrying twelve quarts, 

 and are sufficiently large to hold enough crushed ice to 

 withstand a shipment of three or four hundred miles. 



Care of utensils. It is necessary to exercise the 

 greatest care in washing the bottles and preparing 

 them for filling They should be thoroughly washed 

 with water containing soap or cleansing powder, and 

 then rinsed, preferably by an arrangement that will 

 permit each bottle to be rinsed with pure water that 

 does not come in contact with anv other bottle. After 



