Blttek Making. 89 



All these good qualities in milk hoi]) to facilitate the pro- 

 cess of manufacturing. 



Though tlie milk may ])e pure in the cow's udder, yet, as 

 soon as drawn, is as unprotected f I'om surrounding taints as 

 slaughtered beef in warm weather. 



In the process of milking, it luis its enemies in the form 

 of dust or dirt in the pail, and in the crevices are often con- 

 cealed the fuim'us o-erms. S(^ all tlie wav from the milking 

 yard to tlic market, dainty neatness is required. The milk 

 room need not l)e expensiye, but should be as cool and con- 

 venient as possilile. For a strainer, good sheeting cloth is 

 not too thick, if the milking is properly done, and a dozen 

 agents, with commendal)le zeal to earn an honest dollar, 

 are ready, with their favorite pattern of pan or pail, in 

 which to set the milk, and praise, with well selected adjec- 

 tives, its points of excellence. 



Any of the patterns of j^)ans or pails are an improvement 

 upon the small pan, as the saving of labor is thereby greatly 

 increased, and the quality of butter made in some dairies is 

 mucli improved by substituting large pans or pails for small 

 pans; but, from observation, I am fully convinced that the 

 improvement is tlie resnlt, mainly, of reducing the creases 

 where fungus germs are too often deposited, and compelling 

 skimming more promptly, rather than due to any particular 

 form of pan. As regards vat coolers, I should recommend 

 them or the pail system, where running water can be had 

 at moderate cost ; but for use in small dairies, it is quite a 

 question whether the large, dry pan is not preferable. 



The advantages of the dry pan, or pan without coolers, 

 are, it is nmcli more durable, probably lasting tlie lifetime 



