304 BOARD OP AGRICULTURE. [Jan., 



stein method, where the temperature never goes very low, the 

 rise of fat goes on continuously after the temperature has reached 

 the minimum, while in the Swartz system, in which the final 

 temperature is only 8° above freezing, the cream rises very slowly 

 after the minimum has been reached. 



Some dairymen consider the minimum point to which' the milk 

 is cooled a matter of chief importance, and there is much debate 

 whether 37°, 39°, or 42° is the best minimum. 



Now this end temperature which is aimed at by the use of ice 

 has an important bearing on the yield of butter, but it exercises 

 an indirect and not a direct effect. If the operator is a believer 

 in the lowest temperature he will use more ice to secure it; but 

 the more ice he uses the quicker does he cool the milk, and the 

 more cream will he secure in the twelve hours' setting. The in- 

 crease, however, will not be due immediately to the very low tem- 

 perature to which he brought the milk, but rather to the rapidity 

 with which he brought it there. 



The results of the second series of trials showed that, although 

 the deep setting at low temperature gave more butter than the 

 Holstein method within twenty-four hours, yet, after thirty-six 

 hours, the latter yielded a little more than the former. The great 

 practical question, however, is, which pays best, — which will give 

 the larger profit from 100 lbs. of milk. The Holstein method is 

 one of the most complicated and difficult to carry out successfully. 

 Summer and winter it requires constant strife to keep the temper- 

 ature within the prescribed limits. In summer great care is re- 

 quired to prevent souring, and not infrequently the cream sours a 

 little before skimming. The principle of the method is faultless, 

 the carrying out of the principle in practice is very difficult. 



The system of deep setting, though less perfect in principle, is 

 undeniably much simpler and easier, the quality of the butter is 

 more uniform, and, though the total amount produced may be 

 somewhat less, under many circumstances it will be found more 

 profitable than the Holstein system. 



Though deep setting at low temperature avoids the disturbing 

 influence of hot and cold weather, it is exposed to other dangers, 

 and in a greater degree than the Holstein system. Especially it 

 happens at times that the milk separates the cream very in- 

 completely, and much less completely by the Swartz than by the 

 Holstein system. The first series of experiments at Raden illus- 



