Advantages of the Cooley Process.

It requires no milk-room, because being complete in itself it works equally as well in a barn, or other out-building as in any other place. It requires capacity for one milking only, because by this system the cream is extracted from the milk between milkings. It is not affected by change of weather; dog-days, December and June, being alike favourable, because the water in which the milk is submerged gives the required uniformity of temperature—in fact makes the weather. Impure air, dust, and flies cannot reach milk set in it, because it is under water. It makes more butter, because this system raises all the cream, and the quality is never lessened by unfavourable weather. It makes better butter, because no contaminating influence can possibly get to it; besides, the system improves the flavour. It makes butter of more uniform colour, because of the evenness of the temperature in which the cream is raised. It makes butter of excellent keeping qualities. It requires less labour, because no skimming is done, and when the milk is run out and the cream emptied it is all perfectly sweet. It is cheaper, because the first outlay required is less than the cost of other apparatus, and needing no milk-room, pipes, or other fixtures, makes it much the cheapest and more durable. It requires no large amount of milk to use it, because a small quantity in a single can is as favourably situated for the best results in a large as in a small creamer. Small dairies share equally with large ones in its benefits. It needs no fire, producing a uniform result summer and winter. It gives sweet skim-milk at all seasons of the year.

If the temperature of the water in the Coolers is kept at 45° to 55° Fahr. in spring and summer, and at 40° or 50° Fahr. in winter, the cream will rise in twelve hours, in which case only cans enough to hold a single milking are required, or one-fourth of the capacity needed with any of the patent open-can systems of setting. By the submerged system of setting milk, we have Sweet Cream from Sweet Milk, raised in the shortest possible space of time, a uniform quality and quantity of butter through hot weather, which retains all the rich flavour of new milk, possesses superior keeping qualities, is firm in texture and uniform in colour, and is free from caseine or sour-milk specks.