14- CONFERENCE ON MILK PROBLEMS 



through openings at the top. A damper is placed in the last 

 carline opening at each end, controlled and operated by a rod 

 from the inside of the car. 



Having briefly described the system of ventilation, the re- 

 frigeration is secured by constructing the car with an out- 

 side sheathing of yellow poplar J" thick, an air space of J" 

 separated from a second air space of 1J" by a sub-lining of 

 white pine covered with Hydrex felt and sheathed on the inside 

 with white pine. This form of construction has given us the 

 best results and, if milk is properly cooled at the point of 

 shipment, insures its arrival at destination at a temperature 

 satisfactory to the consignees and the New York City Board 

 of Health. 



Some years ago, one of the milk carrying lines, when build- 

 ing its equipment, made some interesting experiments, for the 

 purpose of ascertaining if the color of the car made any dif- 

 ference in the temperature, the standard color being olive. 

 One car was painted all white, including the roof, one with a 

 white body and olive roof, and one olive with a white roof. It 

 was found, however, that the color had no appreciable effect 

 on the temperature of the car. 



Realizing that nearly all the milk used in Greater New York 

 is brought here by railroad service, most of it from a distance 

 of from 00 to 400 miles, resulting in its being on the road 

 eight to fifteen hours, the various companies serving the city 

 are fully alive to the exacting conditions of this traffic and 

 have endeavored, and we hope successfully, to measure up to 

 its requirements. 



The question of what is the best method of refrigerating 

 milk in transit is an open one. Some roads accomplish this 

 by placing ice directly on the cans and others, by using it in 

 bunkers. In the opinion of the writer, if the icing stations 

 are situated where required, and the milk cars properly con- 

 structed and provided with bunkers of sufficient capacity, no 

 better method has so far been devised. I may say in addition 

 to the ice in the bunkers, it has been the practice of the Lack- 

 awanna to permit its shippers to put ice on the cans when they 

 desired to do so. Our experience, however, is that this is done 

 for the purpose of getting ice to New York rather than to 

 cool the milk en route. 



