258 ECONOMY OF THE HOUSEHOLD. 



be kept neat and clean, to an extent which only the best 

 dairy women can appreciate. 



939. The largest butter globules being comparatively 

 the lightest, begin to rise first after the milk comes to rest 

 in the pan, and form the first layer of cream, which is the 

 best, since it is less filled with cheesy particles. The next 

 largest rise a little more slowly, are more entangled with 

 other substances and bring more of them to the surface. 

 The smallest rise the most slowly of all, are loaded with 

 caseous matter and produce inferior cream and butter. 

 The most delicate cream, and the sweetest and most 

 fragrant butter are obtained by skimming only a few 

 hours after the milk is set. 



940. On large dairy farms, a building is generally 

 erected as a dairy house. This should be at a distance 

 from low damp places, from which disagreeable exhalations 

 may rise, and should be well-ventilated and kept constantly 

 clean and sweet by the free use of pure water. 



941. But in smaller dairies economy dictates the use 

 of a room in the house. This should be, if possible, 011 

 the north side, and used exclusively for this purpose. 

 Most cellars are unsuitable for setting milk, but where a 

 large and airy room is partitioned off from the rest of the 

 cellar, and can be thoroughly ventilated by windows, a 

 greater uniformity of temperature can be secured there 

 than on the floor above. Such a room may be used to 

 advantage, but it should have a floor of gravel or loam, 

 dry and porous, and without cement. 



942. Carbonic acid, a heavy and noxious gas, is apt to 

 ii ilect the atmosphere near the bottom of a cellar, and a 

 j torous floor acts as an absorbent. It is evident that cream 

 will not MM so |iiidvly or so well when the milk pans are 

 set on the collar bottom. The air is less pure, and the 



