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Show ready to ship, and it should be protected pro-tected from heat during hauling with, blankets or felt jackets. Every vessel that milk touches in any way cooler, cans, pails and bottles bot-tles should be sterilized and kept clean. Constantly clean and constantly cold. That is the forrnula for getting the full benefit of the milk supply. Even brief lapses from cleanliness and cold cause the bacterial count to multiply mul-tiply and the milk to deteriorate. CONSERVE FOOD VALUE OF MILK Constantly Clean and Cold Is Formula for Making Best of This Product. SPOILED MILK VERY COSTLY Put Bottles in Refrigerator Minute After Milkman Leaves It at Door Every Dairy Utensil Should Be Thoroughly Cleaned. One quart of spoiled milk costs more than 25 pounds of ice. That for persons who have to do with milk in small quantities consumers. con-sumers. This for persons who have to do with milk in large quantities producers : One ten-gallon can of spoiled milk costs more than a thousand pounds of ice. Besides, this fact for both classes : Milk is mighty good human food and ice isn't food at all. There is no possible argument in favor of wasting ice, as there is no possible argument in favor of wasting anything. The creation of ice consumes con-sumes coal and ammonia and other things needed toward winning the war. But there is the best possible argument in favor of making the best possible use of whatever ice Is used and, since milk is probably the most important human food, taking Into consideration all classes of people from infant to the aged, there is every argument, not necessarily for using more ice in connection con-nection with it, but for using a good deal more care in seeing that the milk never gets very far from the ice from the moment it is drawn from the cow to the moment It enters the human gullet. Spare the Ice, but do not spare It at the expense of the milk. Much Milk Lost. Every summer multiplied thousands of gallons of milk are lost poured into sink and sewer and run with the rivers to the sea because people are not careful enough about bringing the bottle bot-tle In to the refrigerator immediately after (he milkman leaves it at the door. Milk should be kept always at a lower temperature than 50 degrees Fahrenheit. Assuming that the man who milked the cow, the man who hot-lied hot-lied the milk, and the man who made the delivery all did their part, all their ( irort is likely to be thrown away if iho bottle Is left on a hot doorstep for an hour, or even half an hour. Get the milk on the ice the minute after the milkman leaves it at the door. And some rather keen eyes are open io see to it that the dairyman does his part toward keeping the milk cool as it should be from the time it Is milked untl it is delivered. Willi this article is n picture of a milk cooler that the United States department of agriculture agricul-ture recommends to and urges upon tie dairyman. The coldest, wet or obtainable Iced water, preferably, but, in the absence of that, water di-r!''l. di-r!''l. from a cold spring or well is to be used in it and the milk, immediately immediate-ly after It Is drawn from the cow, Is to be poured over the cooler. From ten to fifteen gallons of cold water is passed through the cooler for every gallon of milk cooled. The milk Hows slowly over the cooler and is brought to within three degrees of the temperature tempera-ture of the water. Iced Water for Milk'. Ar'ler that the milk should go into a cooling tank. The ta.'.i; recommended recom-mended by the department of agriculture agricul-ture Is made with a two-Inch layer of cork between two shells of four-Inch concrete. Three gallons of iced water should be used for every gallon of milk that goes Into the tank. All milk liould remain In the tank until It I |