52 BOARD OF AGRICULTURE. 



necessary. We start out then with good milk. We shall not dis- 

 cuss the methods of producing such milk, merely stating that it 

 must be pure and clean. 



There are two methods of creaming milk practiced at the present 

 time ; one is the common method in practice among us, called rais- 

 ing the cream by gravitation, that is, letting the cream gravitate or 

 rise to the surface. The other method is separating tjhe cream from 

 the milk by machinery'. This last the attention of the dairymen of 

 our State has not been called to, to any extent up to the present 

 time. Still the practice is in vogue in many sections of New 

 England, and in the middle states to quite a large extent, of sepa- 

 rating the cream from the milk, immediately after it is drawn, with 

 a centrifugal machine. Sometime during the winter the attention 

 of dairymen will be called to that practice, but to-day we simply 

 mention it in passing. Our work to-day is with the method of 

 raising cream by gravitation. 



In modern butter making the first thing to receive attention, after 

 securing good milk, is the setting of the same. And in setting the 

 milk for cream the very first thing for consideration is temperature. 

 In fact the whole process of raising cream is dependent on tempera- 

 ture, hence it is the first thing for the dairyman to look out for. 

 That is the one thing over which we have labored more than any 

 other in the dairy practice in this State and in fact throughout New 

 England and the country at large The temperature must be con- 

 trolled to do uniformly good work. After experimenting with the 

 various methods of setting cream in shallow pans and controlling 

 the temperature of the dair^' room in which the pans were set, 

 through the process of the large pan system which was for some 

 time in vogue in certain sections and which was warmly* advocated 

 as an improvement over the small pan S3'stem — we have finally 

 stepped on to the present method of deep cold setting as the best. 

 Through this method the temperature is mosteasil}' controlled You 

 will see the force of that statement when 30U stop to consider that 

 instead of having the temperature of a dairy room to control, under 

 this deep setting system we have simplv the temperature of a tank 

 of water in which the milk is set to control ; and the diflTerence ia 

 expense of the two systems is considerable. So the deep setting 

 method is coming to be the general practice, and it is so approved 

 not because it is not possible to make good butter with the shallow 

 pan system, but from the fact of the more easy control of the tempera- 



