GOOD FOOD WITHOUT REFRIGERATION

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Pitchers of milk or lemonade were treated similar wrapped in clean rags, set in a pan of water, and placed for hour or more in a window where cross-ventilation was present If we left the jugs overnight, they'd be downright cold in morning. (In fact, that's how we used to set Jell-O.)
A cooler we had at one time a screened in box with door made use of the same principle on a larger scale. Cloth covered the screen and was anchored at the top in a tray water, which seeped into the fabric like oil into a wick. above the tray was a tank with a float mechanism to keep the wats level constant. And, yes, the food inside the box stayed cook One of our neighbors had the simplest cooling method all He just poured fresh milk, warm from the cow, into a pot with a tight cover, tied the bucket to the end of a rope, an immersed the whole business in his well. Milk never tasted better. (Be sure to use a watertight container if you try tip trick unless, of course, you like the flavor of sour dairy products in your drinking water.)

Quick cooling goes along way toward keeping milk sweet but the use of sterile utensils is more important still. All o dairy equipment including the parts of the cream separator was thoroughly washed in soap and water. We scoured the milk pails, if necessary, and carefully rinsed them to prevent any residue from encrusting the insides. Then we boiled all the articles and set them in direct sunlight until they were needed again.

Now that I come to think of it, I suppose our cooling were all terribly inconvenient. We didn't know it right the time, though, and managed to be thoroughly happy healthy without the blessings of mechanical refrigeration.

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