128 THE CREAMERY PATRON'S HANDBOOK. 



sterilized; otherwise they might become a serious menace to health. No 

 bottle should ever be accepted from a customer as being clean, but be sub- 

 jected to a thorough cleaning process, and steam sterilisation. The bottle 

 insures uniform quality to all customers, a lessened churning effect, and 

 the maximum of cleanliness. The objection from the standpoint of the 

 producer is the expense and loss from breakage. In the examination of 

 city milk it has been found that the bottled milk was delivered at a uniformly 

 lower temperature, kept longer, and one delivery each day sufficed eyen in 

 the hottest weather. If by the extra care in milking, cooling and bot- 

 tling, one delivery may be made to suffice, the cost may be reduced below 

 that of two deliveries under old methods. 



A test was made of the quality of milk from the top to the bottom of 

 cans by both the dipping and drawing process. A sample was taken after 

 the delivery of each gallon. The record is as follows: 



Per cent, of fat in the milk. 

 Sample. Dipped. Drawn. 



1 3.6 1.0 



2 3.6 3.9 



3 3.6 4.1 



4 3.6 4.1 



5 3.6 4.3 



6 3.6 4.2 



7 3.6 4.2 



8 3.6 4.3 



9 3.6 4.3 



10 3.6 4.3 



11 3.6 4.4 



12 3.6 4.2 



There can be no greater uniformity in bottled milk than is shown in 

 these samples. 



Milk can be produced and delivered under such conditions that one 

 delivery a day will suffice. The requirments are not theoretical but prac- 

 tical and are in operation. Clean cattle, clean stables, clean milking, separat- 

 ing for purifying purposes, cooling, and delivering in cans will secure the 

 end. The separator and cooler must some time become as much the equip- 

 ment of the dairyman as the ice-chest is of that of the butcher. The cost 

 of these things is not great. It does not mean cement floors and tiled milk 

 rooms, but the application of a few scientific principles under conditions 

 that are attainable when the knowing how is present. 



Nearly every phase of dairying from a study of breeds, feeds, barns, 

 handling of milk, butter and cheese making have been the subject of many 

 experiments. The question of city supply is as yet almost untouched. 

 How much labor might be saved by improved methods of handling, by 

 a common separating, cooling and bottling plant, and by a more modern 

 system of delivery and other questions of equal importance, is yet unknown. 



