90 PROFITABLE DAIRYING 



cans, setting one in the ice-water and the other in 

 the spring-water. After two or three hours the 

 one in the spring-water was transferred to the ice- 

 water, with the same result as before. The next 

 night four cans of milk were mixed in the same 

 manner and the previous experiment repeated, with 

 the same result. Three samples of milk from each 

 can, the first from an inch below the cream line, 

 the second from the middle, and the third from an 

 inch below the bottom of the can, were tested 

 for butter fat. In the double-setting cans the first 

 sample contained but little fat; that from the single- 

 setting can showed the milk rich in fat. The sample 

 from the single setting showed 4-10 of i per cent.; 

 that from double setting, only a mere trace less than 

 i -20 of i per cent. 



The double-setting process was at once adopted. 

 Repeatedly tests have shown rarely over 1-20 of i 

 per cent, fat after twelve or fourteen hours' setting. 

 Ordinarily the milk is allowed to set from sixteen 

 to eighteen hours, but fourteen hours' setting is 

 sufficient. The author believes that better butter- 

 butter which holds its grain and flavor better can 

 be made by the gravity process than by the centri- 

 fugal method. 



A very neat argument is made by separator agents 

 who display the filth, or "separator slime," gathered 

 by the separator, and say: "See what we clean from 

 your milk That goes into the butter under the 

 gravity process." But does it? It goes to the out- 

 side of the separator because it is heavier than the 

 butter fat or the milk. Cream rises in the milk be- 

 cause it is the lightest substance in it. The same 



