MILK SUPPLY AND CREAMERY PRODUCTS 41 



magnificent sanitary plants in which milk is handled, 

 pasteurized, bottled and distributed in a way that 

 might not have been possible without the monopoly. 

 It has served a good purpose, but has at the same time 

 acquired such power that official control has become 

 necessary for the protection of producers and con- 

 sumers alike, and the time may be near when these two 

 classes will combine and take the matter into their own 

 hands so that the distribution may be done at actual 

 cost. 



Milk Stations are plants erected in dairy sections in 

 the country either by the city milk supply houses or 

 by co-operating farmers, where the milk is delivered 

 and handled so as to make it ready for shipment to 

 the city. As in the creamery and the cheese factory, 

 the milk is carefully examined and, if it is not sweet 

 and pure, it is rejected and sent back to the farm. Any 

 impure flavor remains in the cover for some time and 

 is easily detected by smelling of the cover as soon as 

 it is removed from the can. 



A sample is taken and put aside for the Babcock 

 test and perhaps another for the Fermentation test. 

 Each farmer's milk is weighed in the Weigh Can and 

 run through a cheese-cloth strainer. The further treat- 

 ment varies in different plants. The milk may simply 

 be cooled by running it over a cold water or brine cooler 

 and placing it in shipping cans in the refrigerator or in 

 ice water until the milk-train comes along to pick up 

 the cans. Or it may be clarified by running it through 

 a centrifugal machine, the same as a separator, in which, 

 however, cream and milk are not separated, but im- 

 purities are thrown out by the centrifugal force and 

 deposited on the wall of the bowl, and the purified 



