254 



sour milk, which acts upon the fresh milk in the same 

 manner as rennet, and will often curdle it in a few hours 

 and before the cream has been able to rise to the surface. 

 The pressed pans are therefore much easier to clean and 

 much safer in use. It is also an improvement on the 

 pans to have sup])orts on the bottom at least half an inch 

 thick, to raise the bottom of the pans from the shelf. 

 This permits the air to circulate under the pan and cools 

 the milk more quickly than if it rested closely upon a 

 solid shelf. The slatted shelves are intended to assist in 

 this more rapid cooling. The deep pails which are pre- 

 ferred by so many dairymen are about twenty inches 

 deep and from eight to nine inches in diameter. A rim 

 encircles the bottom which raises it about an inch, and 



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Fig. 48. — SECTION or pressed tin milk pan. 



which is perforated with several holes to admit air to 

 circulate under the bottom. The shape of these pails is 

 shown in figure 47, with the Hardin refrigerating closet, 

 in wiiich they are used. These pails may be used either 

 in dry ice' or cold water setting, but cannot be used ex- 

 cept with ice or cold water, the effect of which secures 

 the low temperature by which only the cream can be 

 raised rapidly enough through so great a depth of milk 

 to prevent loss by premature souring. 



The furniture of a dairy is not complete without ar- 

 rangements for washing, drying and airing the pans. A 

 sink in the dairy-room or the kitchen, with a small pump 

 attached to it and connected with a well or cistern, will 

 be necessary to save trouble and secure effectiveness. In 

 family dairies every housekeeper will as easily recognize 

 the utility of the best method of cleansing the apparatus 

 and arranging the furniture in a systematic way, as a bus- 



