DAIRY CONFERENCE. 



53 



ture. It is possible to make good butter under the right conditions 

 in the old fashioned shallow setting system, but so difficult is it to 

 control the surroundings and the temperature that the quality of the 

 butter is not even. Hence the adoption, almo.'st universally at the 



STODDARD CREAMER— WITH SURFACE SKIMMING ATTACHMENT. 



present time, where dairying is made a special feature of the farm 

 business, of the deep cold setting method. It is best to set in water, 

 for the reason that the milk cools down more quickly than when it 

 is simpl}- set in cold air. Also, the temperature is more easily 

 secured and held steady and low with the water than it is'with air 

 alone. The temperature required under this method depends on the 

 length of time which the milk is to set in the can. If the cream is 

 to be removed at the end of twelve hours it is necessary to reduce 

 the temperature to about 45 degrees ; if it is to set twenty-four 

 hours before the cream is removed the cream will all be upon the 



