Rensselaer Union, Volume 2, Number 51, Rensselaer, Jasper County, 15 September 1870 — Cooling Milk. [ARTICLE]

Cooling Milk.

During the intensely hot weather which we experienced during July and a part of last month, persons who were not prepared to cool their milk quickly have suffered a good deal of loss. There are families that have no cellar or springhouse (and there are hundreds such) who can hardly make butter enough from three or four cows, even to supply their own families. Milk, if it is suddenly cooled from its natural blood heat at the time it leaves the cow, to about 62 or 63 degrees, will keep sweet, even in the hottest weather, from 16 to 20 hours. This gives the cream a chance to rise before the milk turns. The point we wish to get at isj that every farmer ought to have some kind of an apparatus by which the milk can be cooled quickly. Even a cellar does not accomplish the whole object There is a patent cooler somewhere, which is very simple, and yet accomplishes the whole object It consists, simply, of a coil of tin-lined lead pipe, set in a washtub, the upper end soldered to a ten-quart tin paiL The lower end of the coil terminate in a spigot The tub is filled with water from the well, the-, warm milk poured into the pail, and by the time the milk issues from the spigot it is of the same temperature as the water? This arrangement is equally serviceable in win ter, to bring the cream to the proper temperature before churning, as the heatuan be more thoroughly equalized than far any other plan. Farmers, haven’t yqifl got inventive genius enough to getup something to answer the same purpore? —Kansas Farmer.