APPLICATION OF REFRIGERATION TO HANDLING OF MILK. 73 
morning and again in the evening. During the winter months the 
farmers often hold over the evening's 
milk until the following morning, mak- 
ing only one delivery a day. This is 
especially true when the farm is located 
at some distance from the receiving sta- 
tion. During warm weather, however, 
one delivery a day is impracticable, un- 
less some method is provided on the 
farm for holding the milk at a tempera- 
ture sufficiently low to prevent the rapid 
development of bacteria. 
It is necessary that the receiving sta- 
tions be provided with some means of 
cold storage in which to store overnight 
the milk which is received in the even- 
ing, and to guard against delays in rail- 
road service, etc. 
Most of the receiving stations are 
owned and operated by the city milk 
dealers. A few, however, are coopera- 
tive or have independent owners. The 
equipment of these stations varies 
greatly. The equipment of the smaller 
stations usually consists of a water tank 
for ice water and cans, with a small boiler 
to produce hot water or steam for wash- 
ing cans and other utensils. The more 
elaborate establishments are equipped 
with pasteurizers, bottling machinery, 
bottle washer, separator, churn, cream 
vats, and an ice crusher or a refrigerating 
machine. The latter type of stations 
are equipped with the view of regulat- 
ing as far as possible the surplus milk 
received during the flush season at the 
station instead of in the city by making 
butter, condensing, or by separating and 
shipping only the cream. 
As soon as the milk is received it is im- 
mediately sampled, weighed, and cooled 
and either bottled or placed in cans 
ready for placing on board the cars. In 
the smaller stations the cooling is ac- 
complished by setting the cans into a 
tank containing ice water, but in the more elaborate establishments 
l l 
