^2 State Board ok Aguiculture, &c. 



agitating the air, by going in and out, will do it c ff(_H-tually. 

 Much ventilation in a milk room is niore beneficial theoret- 

 ically than practically. 



The best way I ]<no^\' of to prevent dried cream, is to 

 remove from the room everything but the utensils necessary 

 for rising cream ; then the errands to the room are few, the 

 air remains stiller, and the cream rises better. 



Some learned men speak of seeing white specks that are 

 not dried cream, but I think they will never be found Unless 

 the milk has stood so long in hot weather as to separate 

 from the whey and dry into " Dutch cheese." No prompt 

 dairyman will ever see them. Professor Collier says : 

 " Every specimen 1 have examined, proved to be dried 

 cream." 



As to how long milk must stand to be perfectly cream.ed, 

 or even profital)ly creamed, I cannot give a rule that will 

 apply to all circumstances or all dairies, for, as I indicated 

 in the outset, tlie cream of some cow%s rises much more 

 readily than that of others. Liberal feedino- of concen- 

 trated food to cows, causes cream to rise and mature sooner. 

 Everyone who has made the trial to ascertain how long 

 cream would be risiuir on the n.ilk of the different members 

 of a herd, has noticed a marked difference in the time 

 required ; also that a portion of certain cows' cream will 

 come to the surface soon, while the smaller giol)ules, which 

 make only an inferior quality of butter, rise slowly. Better 

 not wait for a little poor cream rather tiian have the whole 

 injured by standing long. A little less fine butter will sell 

 for more money than a greater quantity not as good. 



