CATTI.E, DAIRYING. 
219 
clovenliness in the help, in this respect, should be severely reprimanded, 
and if this does not avail, discharge him, or her, at once ; it is as necessary 
r.s kind treatment of the cows. 
If the milk is set in shallow pans, see that there is good ventilation to 
the dairy rooms, and that the pans are regularly scalded, and with hot, 
bubbling water— slight scalding will not do. Wipe dry, and sun, when 
possible Allow no bad odors to accumulate near by from garbage or 
other causes. For this reason the family dairy should never be .11 the 
house, since the steam and odor from cooking, the dust from sweeping, 
etc., will taint the milk, cream and butter. English dairy women are 
many of them so particular that they will not allow the men who carry 
the milk from the yard to enter the dairy house. It is poured into a re- 
ceiver outside and conducted in through a pipe, regularly scalded each 
time used, and covered tight from dus- 
Hodern Home Dairies. 
One plan of setting milk is by the “Hardin system.” D'y this system 
the milk is strained, immediately after being drawn, into deep pails and 
covered with a well-fitting lid, to exclude both air and water. It is then 
placed in a refrigerator, with ice above it. The drippings fall upon the 
pails of milk and form a pool of water, in which they are allowed to stand. 
When a cold spring of running water can be had the milk may be im- 
mersed in deep open pails, in the cool waters. Unfortunately, in the 
• West, springs arc scarce. ^ 
Another excellent plan for small dairies is that known as the Cooley 
system, setting the milk in deep cans ; a medium sized refrigerator box, 
containing space enough for from ten to twenty cows. These cans have 
close fitting covers, and are surrounded by ice cold water, and thus, if the 
heat and animal odor be expelled before putting in, there is no tainting 
or souring. The cream is taken perfectly sweet, in from twelve to 
twenty-four hours. It is very compact, and may be economically used 
even in small family dairies, of from ten to twenty cows, if the farisui 
cares to pay the royalty, the system being patented. 
Animal Odor. 
Expelling the animal odor is most important. To do this the milk n 
poured into a receiver, in the bottom of which are a few small holes, 
through which the milk is allowed to drop into a tafik, large enough and 
high enough to catch all without spattering. This tank stands in cold 
water nearly to its brim ; in this the milk may remain about fifteen min- 
