used on every dairy farm, and that the milk should al- 

 ways be cooled. (If possible to 50 degrees Fahrenheit- ") 



The most effective milk-coolers for farms are the 

 flat tubular and the spiral-conical, illustrated on next 

 pages. 



The water enters these coolers at the bottom and 

 leaves them at the top. The milk flows from a tank 

 above the cooler, into a very -thin layer over the outside 

 of the cooling-surface and in its downward course, is 

 constantly coming- in contact with a colder surface- In 

 a few seconds it may thus be cooled to a low temperature, 

 2 or 3 degrees higher than that of the cooling waiter. 



It is important that the water used for cooling be 

 taken direct from, the well. 



A satisfactory arrangement can be made by con- 

 necting the discharge -pipe of the water pump by a side- 

 line and rubber hose pipe to the inlet of the milk-cooler. 

 The -pump should be kept working during cooling. The 

 quantity of water needed for effective cooling may be 

 regulated with the help of a faucet and is forced thru 

 the cooler while the surplus water will follow the usual 

 course and is forced in the higher standing reservoir. 



If the water is pumped into the reservoir previous 

 to cooling, it may warm up considerably in hot summer 

 v.eather and the result will not be as good as when tak- 

 ing the water direct from the well. 



A reliable dairy thermometer should be regularly 

 used to ascertain that the milk is cooled sufficiently. 



The milk-cooler should be placed in the milk-house, 

 a sanitary building, separated from the stables by an 

 open space, and with clean surroundings. The floor is 

 by preference made of concrete, sloping to the sewer- 

 c. pening which is covered with an air-trap. 



Tank-Cooling 



If no milk-cooler is available, the milkcans should 



