APPLICATION OF REFRIGERATION TO HANDLING OF MILK. 73 



morning and again in the evening. During the winter months the 

 farmers often hold over the evening's 

 milk until the following morning, mak- 

 ing only one delivery a day. This is 

 especially true when the farm is located 

 at some distance from the receiving sta- 

 tion. During warm weather, however, 

 one delivery a day is impracticable, un- 

 less some method is provided on the 

 farm for holding the milk at a tempera- 

 ture sufficiently low to prevent the rapid 

 development of bacteria. 



It is necessary that the receiving sta- 

 tions be provided with some means of 

 cold storage in which to store overnight 

 the milk which is received in the even- 

 ing, and to guard against delays in rail- 

 road service, etc. 



Most of the receiving stations are 

 owned and operated by the city milk 

 dealers. A few, however, are coopera- 

 tive or have independent owners. The 

 equipment of these stations varies 

 greatly. The equipment of the smaller 

 stations usually consists of a water tank 

 for ice water and cans, with a small boiler 

 to produce hot water or steam for wash- 

 ing cans and other utensils. The more 

 elaborate establishments are equipped 

 with pasteurizers, bottling machinery, 

 bottle washer, separator, churn, cream 

 vats, and an ice crusher or a refrigerating 

 machine. The latter type of stations 

 are equipped with the view of regulat- 

 ing as far as possible the surplus milk 

 received during the flush season at the 

 station instead of in the city by making 

 butter, condensing, or by separating and 

 shipping only the cream. 



As soon as the milk is received it is im- 

 mediately sampled, weighed, and cooled 

 and either bottled or placed in cans 

 ready for placing on board the cars. In 

 the smaller stations the cooling is ac- 

 complished by setting the cans into a 

 tank containing ice water, but in the more elaborate establishments 



