120 



CLEAN MILK 



This arrangement is particularly applicable in milk rooms whicK 

 cannot be sterilized by steam and in which the air may be con- 

 taminated by dust and germs. 



Its simplicity and moderate cost are also attractive features. It 

 is said that one man can fill and cap two to three hundred bottles in 

 one hour with the appliance, and that it is suitable for a herd of 



Fig. 23 



Parts of Cooler. 



1. Cooler proper. Water passes through interior of coil, and milk over outer 

 surface. 2. Receptacle placed on top of No. 1 ; has perforations in the bottom 

 near the edge for distributing milk over the cooler. 3. Cover inclosing cooler. 

 4. Receptacle for receiving the milk and which also contains the strainer. The 

 latter consists of a perforated plate which is put in first ; next to this is placed a 

 layer of cheese cloth, then a layer of absorbent cotton followed by another layer 

 of cheese cloth and a perforated plate. 5. A copper ring, filled with lead and 

 heavily tinned, placed on top of parts of strainer to hold them in position. (Bureau 

 of Animal Industry, Bull. 104. ) 



fifty cows and should not cost over $150.00 (Bull. 104, Bureau of 

 Animal Industry). It may be bought of Dairy Machinery and. 

 Construction Co., Shelton, Conn. 



In Fig. 24 it is shown how the cooler of this apparatus is 

 placed in the weigh room and the filler in the milk room. 



Hot Water. — Hot water may be readily obtained at compara- 

 tively small expense from a tank, such as is commonly employed 



