rom the
cows?_

That to be used for infants should be strained through a thick layer
of absorbent cotton or several thicknesses of cheese-cloth into quart
glass jars or milk bottles which should be covered and cooled
immediately best by placing the bottles quite up to their necks in ice
water or cold spring water, where they should stand for at least half
an hour. That required for children who take plain milk may now be
poured into half-pint bottles, stopped with cotton, and put in the
ice-chest, or the coolest place possible. This first rapid cooling is
very important and adds much to the keeping qualities of the milk.
Milk loses its heat very quickly when cooled in water, but very slowly
when it is simply placed in a cold room. After standing four or five
hours the top-milk may be removed; after twelve to sixteen hours the
cream may be removed.

_How should milk be handled when bottled milk is purchased?_

It should be cooled as just described, as its temperature is usually
somewhat raised during transportation If it has been bottled at a
dairy, the cream or the top-milk may be removed after an hour or so.

_How should milk and cream be handled when they are purchased in
bulk?_

Such milk should never be used for infants when it is possible to
obtain bottled milk, as it is much more liable to contamination. Both
cream and milk should be poured at once into covered vessels and kept
in the coolest place possible. The cream and top-milk will seldom rise
upon such milk with any satisfactory regularity.

_What are the important things to be secured in nursery
refrigerators?_

Absolute cleanliness is essential; hence the inner portion should be
of metal. Those made entirely of metal are unsatisfactory as in them
the ice melts very quickly. If the ordinary metal refrigerator sold is
encased in a wooden box, we have the best form. Another easy way of
securing the same result Is to make for the refrigerator a covering or
"cosey" of felt or heavy quilting, which can be easily removed when
wet or soiled.

The compartments of the refrigerator should be so arranged that the
bottles of milk are either in contact with the ice or very near it.
The supply of ice should be abundant. Often the amount of ice is so
small, and the bottles so far away, that the temperature of the milk
is never below 60 deg. or 65 deg. F. To be really effective a refrigerator
should have a temperature where the milk is placed of not over 50 deg.