392 BUTTER AND CHEESE-MAKING. 



entirely unfitted for a milk-room, and should not be used. 

 The temperature of the milk-room should be as uniform 

 as possible, ranging from 55 to 65. When the weather is 

 cold, a fire should be kept in a stove on which a basin of 

 pure water is placed, to prevent the air from becoming so 

 dry as to form a crust on the cream. "When too warm the 

 temperature can be reduced by hanging wet linen sheets 

 near the doors and windows, the lower edges of which dip 

 into a vessel of water. 



Cleanliness. In every department of butter-making the 

 utmost cleanliness should be observed. Milk and cream 

 rapidly absorb noxious gases, and are especially affected by 

 the acids and gases which arise from the decomposition of 

 sour milk or cream. Every utensil used in connection with 

 the dairy should be scalded every time used in boiling 

 water, in which, occasionally, a small piece of bicarbonate 

 of soda has been dissolved. All traces of milk or cream 

 accidently spilled on the floor should be carefully removed. 



Setting tha Milk. As soon as the milk is drawn from the 

 cow it should be strained into the setting pans, to a depth 

 of not over two inches. The complete raising of the cream, 

 especially in warm weather, is thus greatly facilitated. In 

 summer the temperature of the milk should be reduced as 

 soon as possible to about 62. Powdered ice put into the 

 pail before straining is best ; setting the pail in cold spring 

 or well-water for a few minutes will answer. A small 

 piece of crystallized soda about the size of a common acorn, 



