magnificent sanitary plants in which milk is handled, pasteurized, bottled and distributed in a way that might not have been possible without the monopoly. It has served a good purpose, but has at the same time acquired such power that official control has become necessary for the protection of producers and consumers alike, and the time may be near when these two classes will combine and take the matter into their own hands so that the distribution may be done at actual cost.
Milk Stations are plants erected in dairy sections in
the country either by the city milk supply houses or
by co-operating farmers, where the milk is delivered
and handled so as to make it ready for shipment to
the city. As in the creamery and the cheese factory,
the milk is carefully examined and, if it is not sweet
and pure, it is rejected and sent back to the farm. Any
impure flavor remains in the cover for some time and
is easily detected by smelling of the cover as soon as
it is removed from the can.
A sample is taken and put aside for the Babcock test and perhaps another for the Fermentation test. Each farmer's milk is weighed in the Weigh Can and run through a cheese-cloth strainer. The further treatment varies in different plants. The milk may simply be cooled by running it over a cold water or brine cooler and placing it in shipping cans in the refrigerator or in ice water until the milk-train comes along to pick up the cans. Or it may be clarified by running it through a centrifugal machine, the same as a separator, in which, however, cream and milk are not separated, but impurities are thrown out by the centrifugal force and deposited on the wall of the bowl, and the purified
