COPENHA GEN DAIR V COMPANY 489 



of employes await them. One of these unseals them one by 

 one, raises the cover and takes the temperature of the milk, which 

 at that moment should not be higher than 1 1° R. (57° R). Another 

 places the can on the weighing machine, weighs it and announces 

 its weight with the number of the farm from which it comes, 

 whilst a third takes a sample with a tube, which he gives in a 

 large spoon to a woman specially employed for this purpose, to 

 taste. All indications relative to the number, weight, temperature, 

 and flavour of each can of milk are entered in the books by an 

 inspector whose duty it is to direct and overlook these various 

 operations, and who also takes from different cans samples 

 destined to be analysed both chemically and bacteriologically. 



Any milk which the inspectors suspect of not being perfectly 

 good is at once set aside, and samples taken with a view 

 to revealing the cause of the anomaly. As regards the 

 analyses of the milk found to be good (and there is rarely 

 an exception), they show the Company the variations in the 

 composition of the milk, as well as the productive value of the 

 different herds. 



Filtration of the milk. — After the cans have been checked, 

 the creamed and uncreamed milks are transported into a large 

 hall where they are placed in tanks half filled with ice in which they 

 remain until their turn comes to be passed through the filter. 



The system of filtration employed is the invention of M. 

 Busck. It consists of two enamelled iron tubs on different levels 

 and joined by a bent pipe, the longest part of which is adjusted 

 vertically to the bottom of the higher tub, and the shorter to 

 the bottom of the lower tub. This latter is properly speaking 

 the filter. When the milk is poured into the higher tub it 

 descends by the pipe and rises again from the bottom of the 

 lower tub to the level of two issue pipes, by which it flows, all 

 filtered, into a reservoir placed immediately below. 



Formerly, filtration was carried out by means of sponges. 

 This method was replaced about 1890 by a system less costly 

 and more practical, which consists in using gravel and sand 

 disposed in three layers, the lowest of which is composed of 

 gravel as large as peas, the centre of less coarse sand, and the 

 third of very fine sand. The three layers of sand are separated 

 one from the other by sheets of tin pierced by a multitude of 

 small holes ; on the upper sheet are laid four layers of fine cloth. 

 The whole is kept in place by the pressure exerted on the edges 

 of the sheets by a special arrangement. 



