CHAPTER XVni. 



HANDLING THE MH.K. 



As soon as the cow is milked, strain the milk 

 through a wire strainer into a can which is to 

 be used to convey the milk to the milk-house 

 or the room where it is to be Siet to raise the 

 cream or put through the separator to separate 

 the cream from the milk. There it should be 

 strained through a cloth strainer. 



Flannel Strainers. — ^When I made butter at 

 my farm I used woolen strainers for this pur- 

 pose. They do thorough work but require con- 

 siderable care to prevent them thickening or 

 fulling so the milk will not run through them. 

 Cotton strainers will do more thorough work 

 than a wire strainer, and I prefer them in a 

 milk room. When the sihallow-pan system is 

 used the milk should be set as soon as is prac- 

 ticable after it is strained, as the cream raises 

 the fastest while the milk is cooling and the 

 sooner set after milking the more benefit we get 

 from the cooling process. 



Pure Air. — Care must be exercised to secure 

 pure air in the milk room as the milk quickly 

 absorbs odors from the surrounding atmosphere. 



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