64 VERMONT DAIRYMEN'S REPORT. 



old way, practiced by our mothers and grandmothers, was to set 

 the milk in shallow pans with the milk not more than two or 

 three inches deep. I have been through all the successive 

 stages of dairy methods. First, we used to set our milk in 

 common ten-quart tin pans on shelves ; then we had it arranged 

 so that in hot weather cold water flowed around the pans to 

 keep the milk cool. After that, large, shallow pans were used, 

 each one large enough to hold a single milking of the entire 

 herd of twenty-five or thirty cows. Under these pans were 

 water channels, through which in warm weather cold water 

 was run, and in cold weather warm water, to regulate the tem- 

 perature of the milk. Then the deep cold-setting was used in 

 both "shot-gun" cans and Cooley cans, and finally, for the past 

 five years, the farm separator has been used. 



It is undoubtedly true that by tie old method of shallow 

 setting as good a quality of butter was made and can yet be 

 made as is produced by any other method, but it has its draw- 

 backs. Uniformly good results can not be obtained, for the 

 reason that the milk, being spread out in a thin sheet, is ex- 

 posed to the air, so that it is readily affected by atmospheric 

 changes. Whatever may be the reason, very bad effects often 

 follow an electric storm or thunder shower. The shallow pans 

 make more work than other methods ; and the creaming is not 

 so thorough as with the separator, therefore the quantity of 

 butter is less. 



As there are many persons who think they are so situated 

 as to make any other method impracticable or who have such a 

 deep seated prejudice in favor of the old way that they cannot 

 be induced to change, it is thought advisable to give directions 

 as to the best manner of proceeding, as determined by the result 

 of long years of practical experience, although the method 

 itself is not recommended. 



Milk should be set as soon as possible after being drawn 

 from the cow, whether shallow or deep setting is used. With 

 open setting it must be in a room where the air is pure. A pan- 

 try with a door opening into the kitchen is a bad place. The 

 odor from cooking vegetables and meat will surely injure the 

 butter. Many make butter in a cellar because it is cool, but it 

 is apt to impart a musty, moldy smell to the butter. A cellar 

 may be good and cool, and yet be so ventilated as to have pure 

 air ; then it is all right for butter making. To get the best 

 results with shallow setting, the temperature of the milk should 

 not go much above 6o° F. At that temperature it can usually 

 stand about thirty-six hours. The time to skim is when the 

 milk has soured just enough to be a little thick at the bottom 

 of the pans and to thicken the cream. The cream cannot be 

 skimmed off when it is thin and sweet without loss. No milk 



