THE CARE OF MILK. 237 



has more affinity for odors, and absorbs them more rap- 

 idly, than any other liquid, and this peculiarity of water 

 is turned to account in this method. For the covers of 

 the pails are so made and fitted that the vapors which 

 rise from the warm milk are condensed upon the inner 

 surface of the pan, which is purposely made slightly 

 ^jonical, and the condensed liquid flows down to the edge 

 of the pan and mixes with the water, and is absorbed. 

 The cold water, therefore, becomes a purifying as well 

 as a cooling agent, and on this account this system has 

 been so successfully used in dairies that many winners 

 of dairy prizes have gained them through the use of 

 Cooley creameries. This is the only system in use which 

 practices total submersion of the milk, and this chief 

 principle of it is a special claim to superiority, and the 

 patent is based upon it as one of its fundamental princi- 

 ples. This close covering of the milk, therefore, should 

 not be considered as a proof that airing is unnecessary, 

 because a very perfect substitute for this is provided, 

 combined with many other important conveniences and 

 advantages. 



There are other methods of setting milk in cold 

 closets, but they are all based on the fact that the low 

 temperature caur>es a rapid separation of the cream. It 

 is also a necessary consequence that the cream is consid- 

 erably mixed with milk and quite fluid. This, however, 

 is an advantage of this system, for the cream is taken off 

 in precisely the best condition for churning, and no 

 milk need be added to it before it goes into the churn. 

 This secures constant regularity in the churning and 

 evenness in the quality, and is an example of the great 

 advance in the practice of dairying that has been se- 

 cured by the use of ice, which makes perfect uniformity 

 possible. 



The practice which is common in many creameries 

 and dairies of setting the milk in deep pails in pools 



