DAIRY CONFERENCE. 59 



scraped off in some way or washed off" with the buttermilk. When 

 the butter began to co me it would begin around the crank first, and 

 then around the angles of the dash. A portion of the cream would 

 be churned in some parts of the churn before other parts were 

 sufficiently churned. With the barrel churn, tlie square cluirn ii-<fd 

 in the factory, or the Davis swing churn you get aa absolutt-ly like 

 motion of all the cream at all times. You look into it at any lime 

 and any particle of cream is exactly like every other partit-le. 

 When any change begins to take place in the churn every particle 

 ot the cream is affected just exactly alike. That being the fact you 

 get more butter from a given amount of cream than when churned 

 under different conditions. This holds good from the fact tlu.t 

 many times with the old method some of the cream does not get 

 churned sufficiently and goes off' in the buttermilk. 



Question. In open pan setting the cream will be unavoidably 

 hard and thick when it is taken off ; would you reduce it with milk ? 



Sec. Gilbert. When the cream is thick and heavy from the open 

 pan system, to churn it properly it should be reduced with skimmed 

 milk until it is sufficiently liquid. 



Question. Would you do that at ever}' skimming? 



Sec. Gilbert. If so thick that it is difficult to mix it properly, 

 then put in at each skimming enough so you can, and when you get 

 ready to churn, bring it down to the proper consistenc}'. But if 

 you skim at the proper time from the open pans that thick leathery 

 condition of the cream will not obtain. No milk set in open pans 

 should ever remain without skimming over thirty-six hours under 

 an}' conditions. If you have surrounded the milk by proper temper- 

 ature and proper conditions the cream will be upon the surface and 

 had better be taken off before it becomes hardened and leatheiy. 

 That condition is produced by the dry atmosphere absorbing the 

 water from the surface of the cream, leaving it dry and hardened, 

 a condition which is improper and undesirable. 



Question. What is the best temperature for open pan setting? 



Sec. Gilbert. About 60 degrees for open pan setting is the 

 best, and milk will keep a goodly length of time when you secure 

 that temperature. If by accident or a sudden change of weather 

 the milk changes more quickly than usual it is alwa^'s best to take 

 the cream immediately from the milk. After the milk begins to 

 coagulate no cream will rise, and it is just as well to take the cream 



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