154 Report on the Trial of Dairy Implements 
circulation of cold water through the vat reduces the tempera- 
ture, whilst the constant stirring aerates and dispels the animal 
odour.* 
Class XII. — Milk Coolers. 
There were 5 exhibitors in this class. These were Green- 
wood, Hancock, and Co., Lawrence and Co., VVilkins and Son, 
H. E. Mines, and G. Campion. Lawrence and Co. were the 
only exhibitors who came up for trial. Their Refrigerator is now 
well known. It consists of a coil of pipes, which occupy a space 
of 2 feet 6 by 6 inches. A tank containing cold water is placed 
at a higher level than the cooler ; this tank is generally sup- 
plied by a force-pump from a well in the farmyard. The 
cooler is fixed on a wood frame ; the water flows through a pipe 
from the tank, and enters the bottom of the cooler, and slowly 
circulates through the pipes to the top, where it passes off by an 
overflow. The pipes are enclosed in a corrugated tin case, at 
the top of which is a small trough, the bottom of which is per- 
forated with small holes throughout its entire length. The milk 
flows through these holes, and follows the corrugations of the 
outer surface, the temperature of which is reduced by the circu- 
lation of the cold water. Inside, in its downward course, the 
milk is not only cooled, but it is to a great extent purified, 
broken up, and aerated, and all animal heat and smell are re- 
moved. Whether the milk is to be manipulated in the home 
dairy or the factory, or goes to the milk-vendor, it should be 
cooled as soon as it is drawn from the cow. From practical ex- 
perience I am fully convinced that a really uniform and first-class 
quality, whether of butter or cheese, cannot be produced unless 
this point is strictly enforced. The losses sustained by those 
who send their milk long distances by rail have fully convinced 
them of the necessity of cooling. The result of the trial with 
Lawrence's cooler was that the temperature was reduced from 
105° to 65° in one minute. The water was raised into the 
cistern by a force-pump, the temperature of the water at the time 
being 64^. The machines are made in three sizes. The smallest 
will cool 80 gallons an hour, price 4/. ; the next will cool 125 
gallons an hour, price 5Z. ; and the largest 175 gallons an hour, 
the cost of this being 6/. 15s. 
* The Bristol trials on automatic machines for preventing the rising of cream 
were by no means favourable to Mincs's appliances. A sample of mUk, which 
produced in twelve hours 15 per cent, of cream, the temperature having been 
62J° Falir., was tested next morning, the 9th July, after having been in Mines'a 
agitator all night on the 8th. A sample taken from the top of the vat threw up 
20 per cent, of cream after two liours' standing in a cream-gauge, and the second 
sample, taken from the bottom of the vat, produced 12i per cent, of cream in the 
same time : thus showing that the agitator did not prevent the rising of the 
cream — A. V. 
