278 Original Articles. + Fie [ April, 
than wooden ones; unless great pains are bestowed in scouring the 
latter with boiling water, they taint the milk very quickly : tin pails 
can be always kept sweet and bright. 
Pans should be constructed of glass, tinned iron or well-glazed 
earthenware ; all porous materials are objectionable. Zine pans are 
said to throw up more cream than those of other material; but zine 
is readily oxidized, and like brass and tinned copper, however 
unobjectionable when kept clean, it may, in the hands of careless dairy- 
maids, furnish enough poison to injure the health of the consumer. 
Glass pans are easily kept clean, and well adapted for keeping milk 
and cream in a sweet condition. They are of course more liable to 
be broken, and therefore more expensive in the end than tin pans. 
Deep pans are objectionable, as the quicker the cream can be 
made to rise, the sweeter it will be when used for churning, and the 
greater also will be the yield. of butter according to Sennart’s 
experiments. 
Some allow the cream to become sour before they remove it; but, 
although in this state it appears more bulky, and of thicker con- 
sistency, it does not produce so much, nor so good a quality, of butter. 
Shallow vessels are better than deep pans for another reason. If 
the milk is drawn from the cow into a shallow tinned-iron pan, the 
milk is soon reduced from 90° to 60°, and then, in a good dairy may 
be kept from thirty-six to forty-eight hours at a season when, in 
deeper vessels, it would soon turn sour. 
Before the milk is put into pans it should be run through a strain- 
ing-cloth. The accompanying sketch (Figs. 5 and 6) represents a vessel 
made of tinned-iron, with the straining-cloth tied round the spout. 
Cleanliness.—In no department of human industry is cleanliness 
more emphatically a virtue than in everything connected with the 
dairy. ‘Too much attention cannot be bestowed upon the room itself, 
as well as upon the pails, pans, and other utensils. 
