THE MILK STAND. 



259 



cream is liable to become acrid. When the object is to 

 obtain the most cream in the shortest time, the milk 

 should stand on shelves from four to six feet from the 

 floor, around which a free circulation of air can be had 

 from the windows. 



948. A very convenient 

 milk stand is represented 

 in figure 88. It is made 

 of light seasoned wood in 

 an octagonal form, and 

 will hold one hundred 

 and seventy-six pans of 

 the ordinary form and 

 size. It is simple and 

 easily constructed, econo 

 mizes space, and may be 

 adapted to a room of any 

 size used for this or a 

 similar purpose. If a 

 stream of pure water be 

 near at hand, it may be Fi s- 88 - 



brought in under the stand by one channel and taken out 

 by another, thus keeping up a constant circulation under 

 the milk stand. This is regarded as highly important by 

 many dairymen. 



944. Milk pans are generally made of tin, this having 

 been found to be the best on the whole. After the milk 

 has stood from eighteen to twenty-four hours in a favorable 

 place, the cream may be removed and placed in stone jars 

 where it is kept till the churning. It is always best to 

 churn as often as possible ; in large dairies every day, in 

 smaller ones every other day. But where this is not 

 practicable, put the cream into a stone jar and sprinkle 



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