The Animal Odours and Gases in Milk

are effectually disposed of by this process, for the reason that the covers do not fit down closely on the cans, but are prevented from doing so by cleets securely fastened inside the covers, raising them up half an inch from the top of the cans, thus securing 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 from 80° to 90° Fahr. and the water at from 45° to 55° Fahr., the natural effect is for the odours and gases of the milk to escape into the water and be immediately absorbed by it. The cooling process is also more effectual and immediate, and the cream and milk left in a pure, sweet, and good condition.

The Cooley process is a perfect deodorizer of milk, and at the same time guards against a danger tenfold greater, that of the milk absorbing outside taints and odours, as is now admitted it will if set in open or ventilated pans or coolers.

There are two rules that must be attended to in order to reap the full advantages of the Cooley system.

The milk must be set warm from the cow, or in the case of town dairies, which get their milk from the country, it should be heated up to 85° Fahr. before being submerged. This can easily be done by standing the milk in hot water for a few minutes. It must not, however, be warmed up in "Cooley" cans, as this would heat the tin as well. If not heated to 85° Fahr., but set cold, the cream will take longer to rise.

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Proper attention to the temperature of the water is absolutely necessary for the satisfactory working of the system. A temperature of from 45° to 50° Fahr. is all that is required, but it is necessary to keep the water at this temperature. To do this, you must bear in mind that, when the warm milk is submerged, until it has cooled down to the temperature of the water it will cause the temperature of the water to rise. But, as the heated water naturally rises to the top, this difficulty is easily overcome, as follows: After having set the milk for, say, fifteen minutes, remove the cork in the wooden overflow pipe, thus allowing the heated water which is at the top to flow off; then immediately refill the creamer with cold water. This should be repeated three or four times during the first hour after submerging the milk; it will then be chilled down to the temperature of the water, and must be then left undisturbed until the cream has risen.

If water at about 40° Fahr. is at hand, or if ice can be procured, the above operation is unnecessary.

If there is a sufficient supply of water it is desirable to allow a constant stream to flow through the creamer.

It is also a good plan when the milk comes direct from the cow to lower the temperature by putting, say, two, three, or four quarts of cold spring-water into the milk, just before submersion : this will cause the cream to rise far more readily, and will not hurt it in the smallest degree; the blue milk will only be so much poorer.

The creamer should be filled with water before the cans of milk are placed in it.

When the surrounding air is colder than the water, the lid of the creamer-box should be left open; but in hot weather care should be taken to keep it shut.

Always keep the cans covered by at least two inches of water.