90 State Board of Agihcultuke, &c. 



of three vsit coolers ; it is more easily taken care of ; it does 

 away with the difficulty from dampness, occasioned l)y con- 

 densing the moisture in the atmosphere. Moisture creates 

 an odor like mildew. The same ndldew odor comes from 

 mopping the milk room in a damp day. The moderate cost 

 of the dry pan is to l)e looked at too. 



If the milk is sliglitly cooled by setting the carrying pails 

 of milk in a tank of cold, running water, l)efore straining, 

 the result is very satisfactory. In some large dairies, of 

 forty cows or more, this plan, with the addition of ice with 

 which to cool the air in the millv room, has resulted well. 

 Dry air is always preferable to damp for rising cream, and 

 some invention for cooling milk rooms, by the introduction 

 of dry, cool air, would, in my judgment, supersede nearly 

 all the methods now in use. 



The Swedish mode of making butter, adopted by Mr. 

 Harding, of Kentucky, I liave not yet tested, but intend to 

 do so the coming season. 



We should all try experiments on a small scale, and if 

 each one does not succeed, something will almost always be 

 learned that will more than compensate for the trouble. 



No one need be discouraged because he does not feel able 

 to purchase large pans or pails, while he lias a supply of 

 small pans, for some of the most successful dairymen of the 

 State, who make the linest butter, use the old fashi(jned 

 small pans. If milk is cooled by artificial means, in the 

 usual way, it must be done with care, and not below sixty 

 degrees, or tlie aninlal odor will not escap^. I think a little 

 careful experience will satisfy any one on this point. 



As regards deep and shallow setting, both are equally 



