MANAGEMENT OF THE DAIRY. 287 



they become slippery, and when laid across the grain I find 

 that does not take place. 



Mr. Ellsworth. I should prefer to have short plank, and 

 sift a little sand on the floor if necessary to prevent slipping. 

 It is much easier to renew the planks. 



Mr. Goodman. If there is sufficient bedding of course that is 

 not necessary. I think my experience will be found to be the 

 experience of a good many farmers, that where planks are laid 

 across slipping does not occur, grooves do not wear in them so 

 easily. 



One other point which Mr. Ellsworth touched upon I did ex- 

 amine into ; and that is, putting milk into deeper pans. After 

 our fall meeting I visited Col. Waring's dairy. I find he keeps 

 a very fine breed of Jerseys, and a large number of cattle, 

 making butter principally for the Newport market in the sum- 

 mer, and more or less for the Boston market in the winter. His 

 pans are made on an improved German principle, and they are 

 about six inches in diameter, if I remember rightly, by eighteen 

 inches deep, and they were immersed in running water. Instead 

 of taking for his large number of cows about twenty or thirty 

 pans, I think the milk was all put in about half a dozen. While 

 I was there he skimmed the cream from one by means of an 

 ordinary dipper, and the cream that came up at that time by 

 measurement, I think, was nearly two inches deep. So far as I 

 could learn from him, he did not find that there was any increase 

 of cream by this process, but he thought the butter made from 

 it a little more uniform in character, and he thought the expense 

 of having a few cans instead of having so many was less, and 

 upon the whole it was less trouble. He had a cellar made for 

 the purpose, where the temperature was kept the same both 

 winter and summer, with water always running through from a 

 spring, and the pans were kept in that all the time. He did not 

 get more cream, but he thought he got it more easily, and with 

 less trouble. I understood him to say he got as much. Of course 

 this is a matter for experiment, and those of us who have running 

 streams of water can very easily try it. 



Question. Did he try a certain number of quarts of milk 

 each way, and see which took the most quarts to make a pound 

 of butter ? 



Mr. Goodman. No, sir ; but he is a writer on this subject as 



