METHODS OF CREAMING. 



movable. The former save labor, but are more diffi- 

 cult to clean, and are more likely to become rusty so 

 that they leak. 



Cold water, at a temperature of 40 to 45 degrees, 

 a suitable tank to hold the cans and water, can 

 six to eight inches in diameter and fourteen to 

 twenty inches deep, are the chief requisites for good 

 results in deep-setting. Soon after 

 milking the milk should be set in the 

 cans for twelve to thirty-six hours. 

 It is immaterial whether cans are 

 covered or not when first set in the 

 water, if the milk is pure and clean 

 flavored, and if there be no dust or 

 insects to get into the milk. As a 

 rule, it is better to cover the cans at 

 once. This, of course, is necessary in 

 the case of cans submerged. 



The cream should be carefully re- 

 moved, taking as little skim-milk as 

 possible, before the milk sours. Sour- 

 ing is not likely to occur inside of 

 thirty-six hours if there be ice in the water at all 

 times, which should be the rule in hot weather. 

 Fresh cows' milk will cream quite well in twelve 

 hours in summer ; while the milk from cows advanced 

 in lactation and cows on dry feed in winter requires 

 a longer time twenty-four to thirty-six hours for 

 the cream to separate. 



The colder the water in which the milk is set, so 

 long as freezing does not take place, the thinner (less 



CONE-SHAPED 

 SKIMMER. 



