The recent discussions about milk cans, measuring rod and the can stirrers have been very interesting. I'm surprised no one had mentioned milk chillers. In case some of you don't know what I'm talking about, I'll explain. When the hot milk was carried into the milkhouse it was a good idea to cool it as quick as possible. We had,and I still have a chiller. It consists of a rack mounted to the wall with a receiving tank sitting on top which would hold about 10 gallons of milk. On the front of the tank was a spigot to adjust of the milk coming out. Under the spigot was a pan about 4" wide and about 2' long. This pan had several holes drilled along the bottom. Below this pan was the chiller which was a rack of 10 or 12 1"pipes soldered together and then dipped in a tinning solution to make them easy to clean and sanitary. This rack of pipes had an inlet and outlet, inlet on the top pipe and outlet on the bottom pipe. Cold well water, spring water or we used the chilled water out of the can cooler. The water was circulated from the top to the bottom with a small pump. Below this rack of pipes was another pan, like the one on the top but this pan only had one hole in the center. Below this hole would be the 10 gallon milk can, sitting on the floor. We had a strainer sitting on top of the receiving tank and would pour the hot milk through the strainer into the tank. Then when the tank was full, open the spigot, the milk would flow into the top pan and exit through the small hole in the bottom of the pan. As the milk flowed over the pipe rack in a thin film the milk was cooled to the temperature of the water inside the pipes. It was so cold as it entered the milk can it would make your teeth ache if you drank some. Then after milking everything had to be taken to the was tubs and washed and be ready for the next milking. Then the cans full of milk would be lowered into the water filled can cooler which held 5 cans. Then on the pickup days we would load the cans on a cart and push the cart to the end of the driveway for the truck to pick up. I've seen several different variations of these chillers as well as the can coolers but these were most common around here. As explained to me, it was best to cool the milk as soon as possible and keep it cold and it was last for over a week as long as everything was kept clean and sanitary. In later years bulk tanks came into the picture and did the same job. With cooling coils between the layers of the tank or an ice bank below the tank and the agitator, the milk would be cooled quickly. Even these days one of these chillers would be great for a small dairy or a herd of milk goats. I hope I made this clear how the chiller worked for those who've never seen one. Nowadays with stainless steel one could be made rather easily.
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