m BOARD OF AGRICULTURE. 



nate, as all dairymen will agree with me in saying that the 

 past ten or fifteen years have produced more improvements 

 in daily utensils than the previous half-century. In 1871, 

 when I began, the Orange Company pails had just found a 

 strong advocate and indorser in Col. Waring of Ogden Farm ; 

 then the Jewett and Orange Company milk-pans and others 

 were introduced ; a few years later the Cooley creamer and 

 various deep-can methods were brought forward, and are to- 

 day extensively advertised all over the country. Abroad, the 

 Swartz or Swedish system, invented twelve or fifteen years 

 ago, is extensively used: it is simply the deep setting of milk 

 in cold water at from 35° to 40°, and differs only from our 

 general deep system in the shape of the milk-vessels, which, 

 are made of heavy tin, like a common tin wash-boiler with 

 about half its width. Another method found in Holland, in 

 large dairies who prefer shallow setting, is called the " Desti- 

 non," or " Holstein." This consists of a large pan made of 

 enamelled cast iron, five or six inches deep, twenty to thirty- 

 five inches wide, and from thirty-eight to seventy-six inches 

 long, set in masonry. This raised at one end, the cream is 

 taken off from the other, over a flange bent outward and 

 downward, with a kind of rake on little wheels which run 

 outside : after that, lifting the pan still higher, the skim-milk 

 is drawn off. 



Both methods, the deep and the shallow setting of milk, 

 have excited a great deal of atteJition and controversy^ and 

 both still have many warm advocates. I myself am fully 

 convinced, by a series of personal experiments, that the same 

 results can be obtained with cither, and that circumstances 

 should govern one's selection. In large dairies, with plenty 

 of cold running si)ring-water, or plenty of water with a large 

 ice-supply, so that the temperature of the milk can be kept 

 between 40° and 50°, the labor is lessened, and the best re- 

 sults are sure to follow, with deep setting : on the other 

 hand, with a cool, well-ventilated dairy-room easily con- 

 trolled, and kept at a temperature of about G0°, success is 

 assured with the shallow pans. 



To-day the finest butter in the market (I mean that which 

 has no local reputation), and that, whenever it was sold, 

 would bring the highest quoted price, comes from the best 

 Northern and Western creameries ; and ninety -five per cent 

 of this butter is made from cream raised in deep vessels. 



