240 CREAMERY BUTTER MAKING 



of the box to provide drainage, the outlet of this pipe 

 being connected with a trap to prevent entrance of air 

 into the box. 



The total cost of the ice box used by the author was 

 $27.40, including labor. The inside dimensions of this 

 box are: Length, 71-3 feet; width, 21-4 feet; depth, 

 21-3 feet. A box half the size of this would answer for 

 the average sized dairy. 



CLEAN MILK. 



This is the basis of high quality in all dairy products. 

 The method of securing clean, sanitary milk is fully dis- 

 cussed in the following chapter. 



COOLING WITHOUT SPECIAL COOLERS. 



When no special coolers are at hand milk and cream 

 should be cooled in small cans by placing them in a tank 

 or an oil barrel cut in two. Cold water is pumped into 

 the tank or barrel in such a way that the cold water drops 

 into the bottom of the tank, thus forcing out the warm 

 surface water. 



Water should be pumped into the tank at frequent 

 intervals until the milk or cream has nearly reached the 

 temperature of the water. The time of cooling is mate- 

 rially shortened by frequent stirring, which is a very es- 

 sential part in cooling milk and cream in cans. 



Where milk is placed in large cans and stirred little, 

 farmers lose in having the test lowered by hard particles 

 of cream forming at the top. Where milk is properly 

 cooled, hard flakes of cream or churned cream will not be 

 found on top of the milk. 



