160 Milk and Its Products 
has not the advantage of water pressure, pumps the 
water to the top of a fiue, and permits it to run 
through small apertures and drop like rain, thus caus- 
ing a current of air down the flue and, at the same 
time, freeing it from dust. 
Milk should be cooled as soon as possible after it 
is drawn from the cow, and the temperature should 
not be allowed to rise until it is in the consumers’ 
hands. While every precaution should be taken to: 
exclude dust or dirt of any kind from the milk, it is 
yet necessary to strain the milk before cooling through 
sterilized strainers of cotton wool. 
Immediately after cooling, it should be bottled, and 
the bottles packed immediately in the receptacle in 
which they are shipped. When the milk is to be 
shipped considerable distances, it is customary to pro- 
tect the cap with which the bottle is sealed with either 
paraffin or some sort of lead foil, paper, or tin caps. 
.Some of these caps are attached to the bottles with 
lead seals, so that it is impossible to remove the con- 
tents without breaking the seals. Certified milk bot- 
tles are usually packed in cases carrying twelve quarts, 
and are sufficiently large to hold enough crushed ice to 
withstand a shipment of three or four hundred miles. 
Care of utensils.—It is necessary to exercise the 
greatest care in washing the bottles and preparing 
them for filling They should be thoroughly washed 
with water containing soap or cleansing powder, and 
then rinsed, preferably by an arrangement that will 
permit each bottle to be rinsed with pure water that 
does not come in contact with any other bottle. After 
