Show COOLING MILK REDUCES LOSS maturan led lc can be harvested Harver ted on majority of farms farm and I 1 to mot most profitable crop ll prepared pd by mi the I department an of customer this milk Is pour milk inspector your bacteria count s too high Cheese maker I 1 cant mate make good haese out mit ot of this milk we cant use this ream rain hurts it yet tet that la Is what lappens regularly every year when an after can of milk arrives at the dl afo plant or creamery sour one ree omery returned over 2600 2000 worth df at milk and cream in one year to farmers A milk plant received nearly gallons ot of sour boor milk in one year why because the milk was held eind od shipped at too kigh high a temperature nd and the bacteria in ia it multiplied so rapidly that the milk soured before it irrl ived ved cooling milk on the farm will re jike jik e this loss losa all that la is required Is i a supply of lee ice and a little care natural lee ice can be harvested on farms where here W 85 per cent of our milk Is pro lucea and it Is one of the real paying crops of the tana farm few tools are required and tor for the average farm two saws two pair of tongs tonga two lee ice one pointed bar and one straight board for marking should be b clent the first thing to do Is to provide a place olace to store the im ice it if lee ice Is scarce ind and hard to put up it would probably tx tie well to build an ice house plans or which may be obtained from the balry division united states department ot of agriculture when ice Is and easily harvested it may be cheaper to disregard the shrinkage factor and store it in a pit cellar shed JT dr other place and insulate tate it with sawdust or shavings if this Is done 20 to 50 per cent additional tee ice should be provided to allow tor for shrinkage where cream only Is to b be cooled allow at least one half ton tat of ice per ow for cooling milk allow VA 14 tons per cow these quantities should be dough to leave a margin tor for household use but it Is better to have too much auch than too little whenever Yb enever lcoble lc able build the lee ice house in the form df t a cube allowing 45 cubic feet of pace for each ton of tee ice the pond or stream selected for cutting lee ice should of course be free front from or contamination froni from barnyards privies iri or refuse heaps the ice p 0 za ax 4 N I 1 Z it e F 7 M V ac cutting ice for cooling dairy products product in summer Surn mer should be kept clear of snow as snow retards regards freezing when it lias has frozen frown to a sufficient depth mark oft off the surface into cakes of the desired size making sure that the lines it n es form for 0 rectangles cut out a strip of lee ice with tile the saw the width of the cake de desired and force this strip under the lee ice thus forming a channel to the landing anti anil loading place large strips may then bo be sawed oft off and floated to the land ing where they may be cut up into cakes these cakes are then hauled to the storage place and packed in 1110 a close together as possible and all al cracks and air spaces filled la 10 with ith sair sawdust dust cakes that are cut and are uniform in size arid and shape pack together with less air space and are convenient to handle the cost coet of lee ice is small end and the wort generally comes during duri n g a stack slack a season ell son there la is little reason therefore ab nb ili every farmer in the natural ice section should not have lee ice with which to coo his dairy products and to make such delicacies as lee ice cream iced tea iced iced fruit and vegetables etc possible on the farm detailed information on harvesting noil and storing ice will be found in farmere bulletin 1078 IRP ev esting and storing lee ice on the farm which may be obtained on request from the united states department of agricultural washington D C |