342 CATTLB. 



dition that its temperature has remained the same during its transit. 

 I£ these suggestions are followed out the milk shipper, factor}- and 

 creamery man will have a product that will manufacture up evenly or 

 endure a long journey. 



Too much can not be said about cleanliness in the care of milk. It is 

 the only rule that will aid in the keeping of milk, and all pails and uten- 

 sils used around milk should be first rinsed in cold water, then washed 

 and thoroughly scalded by water or steam and left in proper condition 

 exposed to air and sunlight. 



Again, too often the milking and its care is intrusted to incompetent 

 and uninterested parties and the milk is subjected to a sink-or-swim 

 treatment, which is equal to caring for itself under all conditions, and 

 when it is delivered to be manufactured or shipped it is on the fast road 

 to decomposition, which is the fruitful source of many complaints of 

 poor milk, butter, and cheese. Yet this is the worst evil a creamery 

 man has to contend with and his only weapons of defense are a vigilant 

 eye and a trained nose. And yet with most careful scrutiny, milk will 

 sometimes pass scrutiny and to all outward appearance be right, and 

 when the crucial test is applied of holding it from forty-eight to fifty- 

 six hours, the taints have grown until the milk is off flavor and 

 rejected. 



THE AERATION OF JVIILK. 



The process of quickly driving out from milk the animal odors and 

 gases, and reducing it in temperature to that point where decomposition 

 is arrested and where the changes will be slow, is called aeration, and 

 the apparatus used for the purpose is called an aerator. Milk thus pre- 

 pared will keep from forty -eight to fifty-six hours even in the warmest 

 weather if kept at a temperature no higher than 55" F. 



The following description of an aerator and the method of use will 

 give an idea of the general method of aerating the milk. The machines 

 may vary but the principle is the same. 



"It consists of sixteen thin copper tubes two inches in diameter, 

 tinned on the outside, sixteen feet long, arranged one tube above the 

 other, and the ends connected in such a manner that spring or ice water 

 connected to the bottom tube will flow its entire length, come back 

 through the next higher and so on until the top tube is reached, where 



