54 BOARD OF AGRICULTURE. 



surface and the division between the water}' parts of the milk and 

 the cream will have been carried on to a proper degree of completion 

 at a temperature of 50 degrees. 



The length of time the milk should be set depends something on 

 convenience ; the cream will all be upon the surface of the cans, 

 under proper temperature, in a very short time. Three or four hours 

 will throw the cream, quite all that is good for anything, to the sur- 

 face, but it will not be sufficiently separated in that time ; too much 

 of the watery parts of the milk will remain mingled with the cream. 

 Hence a little longer time than that is desirable for the purpose of 

 getting a more complete separation. With a temperature of 45 

 degrees twelve hours will separate it completely and will separate it 

 as effectually as a longer time. If it is desirable to do so, it may 

 as well be taken off at the end of twelve hours as to remain longer. 

 Of course if it remains longer under the cool temperature no injury 

 results to the cream. 



The questien has been raised, and has been raised since our 

 assembling here this morning, whether all of the cream is secured 

 by the deep setting method. Man}' experiments have been con- 

 ducted to test the different systems of setting milk, and with the 

 final conclusion that the deep setting secures in the long run as 

 large a part of the cream, as the open pan system. Our ideas were 

 formerly contrary to this ; it didn't seem possible that cream could 

 rise through twenty inches of milk, but experiment has proved that 

 it does rise effectually. 



There are dairy experts who have claimed that a choicer article 

 of butter can be made from the open setting system than is possibh^ 

 by the deep-can system. I merely mention this in passing, for I 

 think the advantages of the deep setting system are so great over 

 the shallow that it will more than orer-balance any possible claim 

 of superioiity in quality by one system over the other. The late 

 Professor Arnold stoutly maintained that it was possible to make a 

 choicer article of butter, to put a little more gilding to the finishing 

 by the open-pan than by the deep-can setting, Richard Good- 

 man, who a few years ago figured quite prominently in dairy 

 circles, maintained that the exposure of the milk to the atmosphere 

 under the open shallow pan system was an advantage provided the 

 surroundings were absolutely all right. Without stopping to ques- 

 tion that point at all, it may be said, that the economy and conven- 

 ience of the deep can system give it so great an advantage that it 



