G46 Jlcjiort on the " Working Dairy " at the Dcrhj Shoio. 
a free circulation from the milk into the water through the'air 
confined under the cover. At the same time the water most 
effectually seals the milk from any contact with the atmosphere ; 
and as the milk when placed in the cans is at a temperature of 
Fig. 6. — Cooley Creamer. 
80"^ or 90'', and the water 45'' to 55°, the natural effect is for the 
odours and gases of the milk to rush into the water, and be 
immediately absorbed by it. 
The Swartz cans, like the Cooley, are deep set, but, unlike 
them, are not entirely sub- 
merged, and therefore ..require 
no lids. They (at least such 
as were exhibited at Derby) 
are also different in shape, 
being ovals, about 2 feet long, 
20 inches deep, and 6 inches 
wide. Their size and 'shape 
render them particularly 
adapted for dairies where 
room is limited, as each can 
contains 10 gallons, and a 
moderate-sized cistern will 
hold 8 to 12 of such cans. 
The method of setting was 
illustrated in vol. xv., part 1, 
of this ' Journal,' and the cut 
is reproduced here. 
The advantages of this deep-setting of milk are obvious. If 
Fig. 7. — Sicarfz Can.' 
