BUTTER DAIRYING. 121 



quallt}' of the product in either case, was not superior to the other, 

 where circumstances were alike favorable to each. Until within 

 three or four 3'ears, deep setting had been confined to dairies Avhere 

 cold running spring water could be had, with which to surround the 

 cans. Hardin first conceived the idea of deep setting in refrig- 

 erators by aid of ice. He was closely followed by others using ice 

 and water, until we have at the present time several patented 

 " Creameries," many of which are in use, all of them claiming to 

 separate the cream in twelve or twent3'-four hours. In the hands of 

 careful dairymen they have quite generally given satisfaction, and 

 their adoption seems to warrant a more uniform butter throughout 

 the year ; yet, after careful investigation, I am unable to discover 

 any superioritv in quality, over that from pans, when the same care 

 and skill are emplo3'ed in both cases. 



The advantage of creameries over pans, in those dairies where 

 the temperature cannot be controlled and kept low enough during 

 the extreme heat of summer, to allow the cream to separate and 

 rise before the milk tends to ascidity, must be admitted. In deep, 

 cool cellars or dairy rooms, when common pans are used, very little 

 trouble need be experienced in ordinary' seasons, and the labor in 

 caring for a daii-y furnished with pans, is not much greater than 

 when a creamery is used, although it is somewhat different in kind. 

 With the creamer}^ the labor consists in handling cans, water and 

 ice, while with pans, the work lies in the skimming which, when 

 done as it should be, b}' turning off the cream, instead of dipping 

 or skimming, requires but a short time, even in a large dairy. If 

 small pans are used, a cool, dry cellar, or part of the cellar of the 

 farm-house partitioned off, and thoroughl}- whitewashed each year, 

 is a good place in which to keep milk at all seasons. A dairy room 

 either in the farm-house, or adjoining it for the exclusive purpose of 

 dairy work, and the storage of dairy fixtures, is necessar}-. It 

 should be supplied with water, and provided with means for main- 

 taining a uniform temperature during winter. This can most 

 economically be done b}' means of a small brick furnace, built upon 

 a hearth, or stone foundation. It is cheaply- constructed, — six or 

 eight dollars will build one in any locality, — and bj' looking after the 

 fire four or five times daily, an even temperature, suited to the ripen- 

 ing of cream, can be easily maintained throughout the whole winter, 

 night and da}', at an expenditure of not more than two cords of 

 good wood. If deep setting is to be practiced, and a creamery 



