resort to other means of keeping milk cool. A cool cellar or basement is
an excellent substitute, but if milk is kept in either of these places,
it must be tightly covered. Then, too, the spring house with its stream
of running water is fully as good as a refrigerator And is used
extensively in farming districts. But even though a housewife has none
of these at her disposal, she need not be deprived of fresh milk, for
there are still other ways of keeping milk cool and consequently fresh.
A very simple way in which to keep milk cool is to weight down the
bottles in a vessel that is deeper than they are and then pour cold
water into the vessel until it reaches the top of the bottles, replacing
the water occasionally as it becomes warm. A still better way, however,
so far as convenience and results are concerned, is that illustrated in
Fig. 7. As shown, wrap the bottle in a clean towel or piece of cotton
cloth so that one corner of it is left loose at the top. Then place this
end in a pan of cold water that stands higher than the bottle. Such an
arrangement will keep the cloth wet constantly and by the evaporation of
the water from it will cause the milk to remain cool.

[Illustration: FIG. 7]


COOKING MILK

56. POINTS TO BE OBSERVED IN COOKING MILK.--Because of the nature of
milk and its constituents, the cooking of this liquid is a little more
difficult than would appear at first thought. In fact, heating milk to a
temperature greater than 155 degrees Fahrenheit causes several changes
to occur in it, one of which, the coagulation of the albumin, has
already been mentioned. As the albumin hardens into the layer that
forms on the top of boiled milk, a certain amount of fat, sugar, and