BUTTER. 203 



It is manifest that an essential feature of the cream gathering 

 plan is uniformity in the treatment of the milk on all the farms con- 

 tributing to an\' factory. All must set shallow, or set deep, open or 

 closed. Ditlerences in these respects would ninke great variation in 

 the value of the cream produced. It is found that the true way is 

 for all the patrons to have exactly the same milk vessels. Mr. Fair- 

 lamb discovered this earl}', and invented the Fairlamb Can (here 

 exhibited), to accompany the Fairlamb S3'stem. This can is by no 

 means essential to the system, — if all patrons of a factory used any. 

 one of the modern creamers or cans, it would do, — and Fairlamb. 

 factories are, in fact, using different cans. But this being the 

 original, specially designed for the purpose, as efficient as any and 

 the cheapest of all. it is more generally used than any other can in 

 connection with the cream gathering plan. 



Whatever the milk vessel used, it must be arranged so as to easily 

 measure the quantit}' of cream before removing it from the milk. 

 It makes no difference what the measure is, it maj' be pounds, or 

 quarts, or inches of depth upon vessels of equal size. The latter 

 has been found the best in practice and hence you read of the inches 

 of cream, in connection with these factories. This Fairlamb can is 

 as good an example as any. It has a glass panel in the side, on 

 which divisions are marked, so that the can being filled with milk 

 and the cream separation fulW effected, one may read at a glauce 

 the depth of cream on the milk in the can. This is read in inches 

 and eighths of an inch. There are a good many things about this 

 scale on the can that need more detailed explanation than it is 

 possible to give here. The cans are not all made of the same 

 capacity, there being three sizes, which hold respectively 30, 45 

 and 60 pounds of milk. But they differ only in depth, are all of 

 the same size at the top, so that this scale applies to all, and a 

 given depth of cream as shown on the scale, means a fixed bulk of 

 cream without regard to the capacit}' of the can. For convenience 

 the scale is arranged, after long experience, so that one inch depth 

 of cream, read upon it, represents one pound of packed butter. 

 The quantit}- of cream in this one inch depth on the Fairhiml) can, 

 is llo cubic inches, or not quite two quarts ( 115| cubic iuches.) 

 You see this can is upon the deep setting principle, and the cover 

 excludes the air, although it is not submerged, so the cream is 

 thin and bulky. Two quarts of such cream is not excessive for a. 



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