CURING BUTTER IN THIS COUNTRY AND ABROAD. 217 



raiigu of latiUnlcaiidtcmpcmlure; IniL deep setting, large volume, 

 and cooling to a low temperature, have now most advocates in 

 America in the rather low temperature of the dairy Ijelt, and the 

 competitive experiments of Hardin and lieetler endorse tliis 

 practice. Tlie former, l)y his ])hni of deep setting, got 1 lb. of 

 butter from 17 lbs. of milk ; tlie latter, by the shallow plan, took 

 ] 9 lbs. for the same quantity — both being from the same quality 

 of milk, that of Jersey cows. In a subsequent trial the deep 

 system maintained its superiority, and gave 1 lb. of butter from 

 14^ lbs. of milk. It is, however, quite evident that, even altliough 

 the deep system is preferable, it would l)e neutralised by the 

 expense of procuring and keeping ice in warm countries, and in 

 this America, Sweden, and other com])aratively cold countries 

 have an advantage. The buiklings in America have many 

 devices for regulating and controlling temperature, and this it is 

 evident that we should imitate. Double walls, with the inter- 

 vening space stuffed with the refuse bark of tanneries or saw- 

 dust, cisterns, and streams of cold spring water, all are called 

 into play for giving the temperature desired. In the storing of 

 ice there is also something to be learned ; and it is quite possible 

 that by and by, even here, every farmer will have an ice-liouse. 

 In a sheltered place and facing the north an underground re- 

 ceptacle, properly drained, with double walls stufi'ed between 

 witli bark and a thick thatch roof, would, at little expense, give 

 ice the year round, and be useful among others for the purposes 

 of the dairy. The factories where butter alone is made are, in 

 America, distinguished from those where skim milk cheese is 

 also made by terming the latter creameries. 



The Americans, too, have found out that more butter is had 

 bv allowino; the whole of the milk to acidifv than 1)V raising the 

 cream. By experiment, 28 lbs. of milk by the former method 

 gave 1 lb. of butter, while by the latter it required 38 lbs. But 

 they have also discovered that, when skim milk cheese is made, 

 the apparent loss in butter is turned into a gain in the better 

 ([uality of the cheese. Whey butter is also sometimes made, — 

 I'OO lbs. of whey giving 1 lb. of butter, but it is greasy and 

 strong flavoured. 



The methods of setting milk in America being different from 

 those practised in any other country, it is important to notice 

 some of those most higldy approvetl. Hardin's method, previously 

 noticed, consists in emptying the milk as drawn into deep cans, 

 which are set in a wooden box constructed to hold a number, 

 and excluding the air entirely. A shelf above is fiUed with 

 ice, and the water from the melting ice runs through a 

 perforated margin below the cans. The milk is 18 inches in 

 <leptli, stands in the water to a depth of 4 inches, while the 

 surrounding air is 49° Fahr. The cream is taken off in al)out 



