MILK AND CREAM AT FARM 



233 



ceiver, which has small openings at the bottom near the 

 outside, through which the milk discharges in fine streams 

 directly upon the cone below. 



Corrugated Cooler. For large dairies a cooler like 

 that shown in Fig. 56 answers very satisfactorily. An 

 elevated barrel is connected with the cooler and filled with 



Fig. 55.— Cone-shaped cooler. 



Fig. 56.— Corrugated cooler. 



cold water which circulates between the two surfaces of 

 the cooler, the milk and cream flowing over the outside. 

 An ice water attachment may be added to the cooler if 

 desired, or ice may be added to the water in the barrel. 

 Both the cone-shaped and corrugated coolers permit 

 cooling to within a few degrees of the temperature of 

 the water used, and also give milk and cream sufficient 

 aeration. (See page 240.) 



now TO SECURE HOT WATER. 



Where no steam is available, the best means of pro- 

 curing hot water is the apparatus shown in Fig. 57. 



