300 



MILK 



considerable portion of the dirt was diverted from the milk. 

 However, this hood rendered it difficult to clean the pail and the 

 actual milking process required more time than with an ordinary- 

 pail. Subsequently pails were designed whose tops were par- 

 tially covered, leaving but a small opening of a few inches in 

 diameter. It has been objected to these devices that milk- 

 ing is rendered more difficult, but it has been shown that this 

 objection can easily be overcome by some practice. Pails of such 

 construction are now widely used, especially in certified milk 

 dairies. 



One of the earliest types of "small-top" pails was designed 

 by Mr. H. JB. Gurler, of DeKalb, 111. (Fig. 106), and was used in 



Fig. 115.- 



-Haymaker pail. (Stocking, Storrs' Agric. Exp. Sta., Bull. No. 48, 

 May; 1907.) 



his dairy as early as 1895. The openmg is covered with a layer 

 of absorbent cotton held in place by two pieces of cheesecloth. 

 The pail with the cheesecloth and cotton cover is sterilized before 

 using. A side spout with a cover enables the milker to remove 

 the milk from the pail without disturbing the strainer. 



Another style of small-top pail is known as the Stadtmueller 

 pail and used first in 1897 (Fig. 107). The opening is 3f inches 

 wide and the milk enters the pail through a metal and cloth 

 strainer.. The Newburgh pail is similar to the Stadtmueller, the 

 chief difference being the absence of the strainer (Fig. 108). 



