18 CHEESE MAKING. 
washtub can be used for this work, but the regular apparatus 
for the purpose sold by supply houses is much better. (See 
Fig. 4.) 
30. Care of Milk. 
Having explained the sources of bad flavors in milk, a few 
suggestions about the care of milk may be in order. It has 
been seen that one cause of such flavors is the feed that the 
cows may get. If it is necessary to feed turnips or similar 
feeds, they should not be fed to excess, and after milking, 
in order that the flavor may disappear before the next milking. 
31. Aeration. ; 
Milk should be aerated—that is, it should be exposed in 
thin films or streams to pure air, so that these volatile substances 
may escape. As milk will absorb odors from the air, especially 
when it is warm, great care should be taken to aerate the 
milk in a place where the air is fresh and untainted. The barn 
is obviously a poor place in which to do this. 
32. Varieties of Aerators. 
The common aerator is a large tin vessel with fine holes in 
the bottom. It is held above the milk can by an iron frame. 
The milk is strained into this aerator and falls through the air 
into the can below in fine streams. The Star cooler and aerator 
is arranged so that the milk flows in a thin fiim over a corru- 
gated surface, and water flowing through the apparatus cools 
the milk rapidly as it is being exposed to the air. 
33. The Barn Air. 
The air in the barn should be kept as free from dust as 
possible, for as previously explained, the particles of dust’ are 
loaded with bacteria. Good dairy farmers make a habit of air- 
ing out the stables before milking, and hay or dry fodder is not 
fed until after milking. 
The stables should also be kept clean to prevent the milk 
from being injured by foul odors. 
34. Keep Cows Clean. 
The cows, if dirty, should be carded the same as a horse. 
There is no excuse for having a cow’s flanks plastered over with 
