BuTTEK Makin<;. 91 



satisfactory in results, if all the conditions can ])e and are 

 complied with, hut I feel quite sure the inexperienced dairv- 

 nian will not succeed with deep setting. Ahnost every time, 

 under ordiu;irv circumstances, shallow setting will yield the 

 most butter, and the l)utter will he slightly yellower, though 

 butter made from deep setting will afterwards mature to as 

 good color, perhaps. 



Many things are yet to Ije learned about setting nnlk. 

 While nulk is setting for cream, every odor like that 

 from a pig pen, a slop hole, or from smoked meat in a milk 

 room, or smoke from a defective stove pipe, or from tobacco, 

 Avill attach itself to milk, and appear, in concentrated 

 strength, in tlie luitter. 



The milk room must be, at all times, free from every 

 unpleasant odor, and the nearer the temperature of sixty- 

 five degrees the atmosphere in the milk room can be kept 

 the better. 



It is while milk is setting for cream, the white specks or 

 curds are formed, so ver^' objectionable in butter ; and they 

 are also a waste, as thev are cream dried till it will not 

 make butter by ordinary churning. 



To remedy this loss, the cream strainer or cream pump 

 is used ; this does break up the particles of di-ied cream so 

 nearly all of it can l)e made into ])utter, but dried cream can 

 never be made into -tine butter, and the same cause that 

 makes the dried cream appear at all, injures all the cream. 

 Much better to remove the cause than be obliged to use a 

 remedy, at any rate if the remedy is only partial. 



Cream is dried by currents of air passing over it, not 

 necessaril}' by wind bhjwing on the milk, but frequently 



