Good Influence of Aération 139 
milk to the air during the process of cooling, and to 
this extent aération of the milk is an advantage. 
Various forms of aérators and combined aérators and 
coolers have been devised, many of which are simple 
and effective, and the best results follow their use. 
In order to secure these results by 
aération, however, it is necessary 
that the apparatus used for aération 
should expose the milk thoroughly 
to the air, should not be cumber- 
some, and should be simple and ea- 
sily cleaned; moreover, the process 
of aération should always take place 
in the purest atmosphere possible. 
Delivery of the milk.—In ordi- 
nary practice in the smaller towns =) 
and villages,.and to a considerable Ges Sn aon 
extent in the larger cities also, the 
milk is placed in cans in which it is transported 
from the dairy, and is measured out in small quan- 
tities to each customer from the cans in which it was 
originally placed. Where care is taken to cool the 
milk, as described, and during the process of serving 
the customers to keep the contents of the cans well 
stirred, substantial justice is done each individual cus- 
tomer in the matter of giving him the due proportion 
of cream and skimmed milk. This has been well 
shown in a trial made at the Cornell University 
Agricultural Experiment Station* several years ago, 
* Cornell University Agricultural Experiment Station, Bulletin No. 20. 
