62 



SCIENCE AND PRACTICE OF DAIRYING. 



to the dairy, and then it should only be in open or loosely-covered 

 vessels, in order that it may become cooled by the cooler air, and 

 that evaporation may take place from it without hindrance. When 

 carried further, milk must first be cooled to 12 C., and tightly closed 

 vessels must be used. Care must also be taken that the cooled milk 

 does not attain on the way a temperature at which rapid fermen- 

 tation may take place. If wooden vessels be used, this is not 

 difficult to effect, since wood is a bad conductor of heat. It is more 

 difficult to accomplish when metal vessels are used, which is neces- 

 sary when milk is sent longer distances by rail. 



In order to avoid, as far as possible, the 

 formation of lumps of butter in the milk, 

 through violent shaking, a light waggon is used 

 for the conveyance of the milk, and the barrels 

 are filled full, or if not full, carefully cleaned 

 wooden floats are used. For the purpose of 

 distributing the milk from one place to another 

 in the country, large wooden vats are best, 

 with wide openings and suitable floats. Such 

 vats are not so quickly or so easily cleaned as 

 metal vessels, but in other respects are pre- 

 ferable, inasmuch as they preserve the milk 

 excellently from the action of external warmth, 

 and they also last longer and are cheaper. For 

 all other purposes, especially for the distribu- 

 tion of milk by rail, metal cans are most suitable, 

 and they are easier to handle (figs. 23-25). 

 Very useful and suitable are the conical cans, 

 holding 36 to 77 litres (8 to 17 gallons), made 



of steel plates, which are used in England, although, unfortunately, they 

 are still unknown in Germany. In Germany only cans made of white 

 metal are used, which contain, for the most part, only 20 to 25 litres (4J to 

 5 gallons). 



28. Value of Milk for Fattening Purposes. The use of milk for the 

 fattening of swine is not economical, and ought only to be adopted in 

 rare cases. On the other hand, the fattening of calves with milk is 

 much practiced, and under favourable circumstances is attended by 

 very good results. The treatment of fattening calves in feeding 

 requires great attention and care, as well as skill of a special kind, 

 which everyone does not possess. For obvious reasons, this practice 



Fig. 23. -Railway Milk Can. 



