CATTLB. 343 



it is conducted to the drain or back to the ice pool to be re-chilled and 

 sent on its circuit route by the use of a rotary pump. The milk is fed 

 into a V shaped conductor running the entire length of the aerator, in 

 the bottom of which are fine holes that feed the milk upon the tubes, 

 where it spreads out into a thin layer and runs around each tube and 

 drops to the next below until it falls over the last tube, from which it is 

 gathered into small streams where it can be bottled readily by placing 

 bottles in position or the milk can flow into the pan under the aerator 

 and be drawn into cans or vats. You will note that the coldest water is 

 in the bottom tube and the warmest at the top, so when the warm milk 

 flows on it comes in contact with water about 60° F. , and as it passes 

 down it will leave the last tube at 40° F. , if ice water is used, thus in- 

 suring you a sweet milk, free from foreign odors in the main. Fresh 

 milk will not only contain the animal heat, but such odors as are impart- 

 ed to it through injudicions feeding, unsavory foods, contamination 

 from the stable odor and fine bulk manure that will wend its way 

 through the finest cloth or woven wire into the cans, where it settles 

 and when retailed in the cities the customers will remark, that the 

 "Farmers are feeding buckwheat bran and it comes through wh^le. " 

 All the above mentioned odors, except the last, are in the form of gases 

 which will readily pass off the milk if aerated while warm. If new milk 

 is allowed to set in a can in a pool or in the atmosphere for a length of 

 time the cream will rise and form a close seal over the milk below, and as 

 these gases try to escape the seal they cool and liquify and immediately 

 unite with the milk globules, and no amount of agitation or aeration 

 will free that milk of odor after such treatment. During the hot weather 

 as the n]ilk of the different dairies flow over the aerator there will be a 

 wide difference in the odors the machine gives off, and a most decidedly 

 cheesy odor would be thrown off the night's milk that has been poorly 

 staid with the night before and whose temperature has been allowed to 

 remain above 60° F. all night. Such milk would sour before twenty- 

 four hours old in ice water, and if aerated and iced would last forty-eight 

 hours. If the farmer sells milk he should find means of aeration ; 

 whether sold to the creamery men, or shipped to market, or retailed 

 from the farmer's wagons. 



One shipper of aerated milk says that 'during the past year, with its 

 intense heat, I did not have a can of sour milk returned from New York, 

 and in former years my annual loss in that line would buy an aerator 

 each year.' " E. L. Haynbs. 



