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THE AMERICAN FARMER. 



the more modern system of deep setting, as it requires a large number of pans, and they 

 must, of necessity, be kept scrupulously sweet and clean. 



Deep Setting. The old method of shallow setting for cream raising has, in a great 

 measure, been superseded by that of deep setting, as it has been found that if a proper tem 

 perature is maintained, as much cream, if not more, can be obtained by the use of deep ves 

 sels, and also that of a better quality, than by the old system. 



In a series of experiments made by Fleischman, at the Experiment Station in Baden, in 

 the Grand Duchy of Mecklenburg, it was found that a certain quantity of milk produced by 

 deep setting at a temperature of 40.2 in twelve hours, was 82.5 Ibs.; in twenty-four hours, 

 89.5 Ibs. 



By shallow setting of the same quantity and quality of milk at a temperature of 57.2, 

 80.1 Ibs. of cream were obtained in twelve hours, 87.4 in twenty-four hours. 



By the deep setting method a less quantity of milk and cream are exposed to the action 

 of the atmosphere, thus affording a less opportunity for its being affected by foul air that 

 may impart taints and odors, than by shallow setting, while a uniform temperature can be 

 more readily maintained, and there is a saving of labor and expense, since a smaller number 

 of pans or cans would be required. 



In addition to the advantages of deep setting, already mentioned, might be cited the 

 greater convenience of cooling the milk in summer by the use of spring water, and of warm 

 ing it in winter to the proper temperature, than the old method affords. 



Large, deep, open pans or vats have been used, to some extent, in large dairies and 

 creameries for setting the milk, some of them large enough to hold the milk from a hundred 

 and fifty cows or more. Underneath and at the sides and ends is a channel constructed, or 

 pipes arranged, through which warm water may be kept constantly flowing in winter, and 

 cold water in summer, to maintain a proper degree of temperature. This is an improvement 

 upon the shallow pan system in many respects; still it is open to objection, as a considerable 

 portion of the milk is thus exposed to the action of the atmosphere. 



Another method is to construct large vats for holding water, with racks in the bottom 

 for setting the cans upon. By this plan the water should flow through the vats. 



By having the cans or pails twenty-two inches deep and filled with 

 milk to within five or six inches of the top, and the water in the tank 

 seventeen inches deep, a uniform temperature may be easily secured. 

 Such cans should always be made of tin; a suitable diameter for the 

 previously mentioned depth being eight inches. Care should be taken 

 that the surface of the milk in the pail is not above that of the water in 

 the vat. There should be a sufficient flow of water through the vat to 

 remove the animal heat of the milk within an hour or less where ice is 

 not used. 



The accompanying cut represents a pail designed for vats, or for 

 setting milk in pools; also a dipper or skimmer for removing the cream. PAIL AND CKEAM 

 The best method of deep setting that has ever yet been devised is in our DIPPER AND SKIMMER. 

 opinion that in which the milk is kept in deep, closed cans, which are surrounded by ice or 

 cold water in summer, or kept at a desired degree of temperature partly by ice or water, and 

 partly by cold air. This method admits of various modifications, as the many kinds of 

 creamers in the market at present show, the object aimed at by the inventor of each being to 

 obtain as large a quantity of cream as possible from the milk in a short time, and while it is 

 sweet. 



According to the plan of some, the milk is entirely submerged in water, while with 

 others less water is used. The Cooley Creamer, manufactured by the Vermont Farm 

 Machine Company, at Bellows Falls, Vt., is a good illustration of the deep setting system. 



