THE DAIRY. 209 



dairymen of this country, and which has caused them to excel the dairymen of the old 

 world in the production of that delicious article for table use commonly known as &quot; gilt 

 edged butter.&quot; The success attained in the manufacture of this grade of butter depends not 

 so much upon any special breed of cows, as upon the care and perfect cleanliness with which 

 all the processes are carried on, from the milking of the cows to the rolling and stamping of 

 it for the market. 



Notwithstanding the increased manufacture of this dairy product within a few years 

 past, by the establishing of creameries in various parts of tHe United States, as well as the 

 greatly augmented interest manifested in private dairies, the demand for the best grades of 

 butter still largely exceeds the supply, as is evidenced by its scarcity in the market and the 

 high price it commands. There is therefore every inducement for the dairymen and farmers 

 of our country to endeavor to supply this rapidly increasing want by furnishing a product of 

 the very best quality. 



Methods Of Obtaining Cream. There are various methods of obtaining cream for 

 the manufacture of butter, the most common of which may be classified into two systems, viz. : 

 &quot;Shallow Setting&quot; and &quot;Deep Setting.&quot; Besides these common methods of cream raising, 

 there is in practice, to a very limited extent, another method known as the Centrifugal 

 System. 



By the first method shallow pans are used for holding the milk; by the second, deep 

 open pans, or deep, closed cans, submerged in ice-water, or kept cool partly by means of 

 water and partly cold air; and by the third, a centrifugal machine, so constructed that by its 

 rapid revolutions the cream is readily separated from the milk in a few moments. 



Shallow Setting. It was formerly thought that more cream could be obtained from 

 a certain quality of milk set in shallow pans than if it were set in deep vessels; and even at 

 the present time this system still has its followers; but the majority of dairymen of the 

 present day prefer the deep-setting. By this system shallow pans are used for setting the 

 milk. This method of setting is quite convenient where there is only a small quantity of 

 milk, and answers the purpose very well, provided the pans can be so arranged that the milk 

 can be either warmed or cooled as necessary, to maintain a uniform temperature of sixty 

 degrees. A cool, well-ventilated dairy-room, easily controlled, will be essential for shallow 

 setting. 



The milk is generally set about two inches deep, and the pans partially submerged in 

 cold water, either running water from a cold spring, or a tank for holding a sufficient supply 

 of water for the purpose, which is kept cool by the use of ice. 



There are, however, many objections to this old method of cream raising, the principal 

 being that uniformity of quality in butter cannot be secured by it, since it is almost impossi 

 ble to maintain a uniform temperature of the milk, it being subject, more or less, to the con 

 ditions of the weather, state of the atmosphere, etc. When the weather is favorable, the 

 butter made by this system of cream raising will be of good quality, other conditions being 

 desirable ; but in very warm, muggy weather the cream will generally be of poor quality. 

 By this system, also, a large proportion of the milk is exposed to the air, thus affording the 

 opportunity of its absorbing any impurities the air may contain, giving the butter unpleasant 

 taints and odors, and greatly injuring its quality. 



Milk set in this manner will also be more exposed to influences pertaining to the changes 

 in the electrical conditions of the atmosphere, as well as its temperature, than by deep setting. 

 Both cream and milk, as has been previously shown, readily absorb any taints and odors that 

 may be contained in the air, and this is more frequently the cause of a deteriorated quality 

 of butter than is commonly supposed. Besides exposing the milk to the injurious action of 

 the air by shallow setting, as has been stated, this system involves much more labor than by 



