of a cream-cooler seems to be inseparable from that of a 

 separator. The outlay of capital is soon recovered by the 

 greater income caused by the greater returns of the bet- 

 ter cream. 



If the cream is not shipped at once after cooling the 

 Can should be placed in cold water or at a cool place in 

 the milkhouse. 



The lid should be put loosely on the can, allowing 

 air circulation, but preventing the entrance of snails, 

 mice, etc., and also of flies and falling bacteria. 



Cream, should be sent to the creamery as often as is 

 practicable. Even the best handled cream loses its de- 

 licious flavor if it is kept too long, even at a low tem- 

 perature. 



Cleaning the Separator and the Milking Tools 



The separator and all the milking tools should be 

 thoroughly cleaned with hot water and soda and rinsed 

 with hot water, after each milking. 



Numerous bacteria are separated out with the milk 

 sediment and remain in the separator. If left there dur- 

 ing the night they may reproduce and infect the morn- 

 ing milk and cream. 



After cleaning, the parts of the separator and the 

 tools should be kept in a dust-free place in the milk-house. 

 A shelf of lathwork answers the purpose very well. 



The floor and the walls of the milk-house have to 

 be cleaned daily and thoroughly. Water and soda to 

 which a little lime has been added will make cleaning easy 

 and keep everything fresh and hygienical. 



48 



