245] THE MANUFACTURE OF BUTTER 2 I 



method than when the milk was put in deep vessels. This 

 idea was, of course, erroneous. By the deep-setting method 

 a smaller percentage of fat remains in the milk than by the 

 shallow-setting method. 1 In addition to the loss of fat 

 occasioned by shallow setting, a larger surface of the 

 cream was exposed to the air, and this had a tendency to 

 dry the cream and cause specks to appear in the butter. 

 This method was soon superseded by the deep-setting 

 method. A can having the same diameter at the top and 

 bottom, called the " shot-gun " can, was set in running 

 water and kept at a temperature of from 48 to 56 degrees 

 Fahrenheit. 2 The system of setting the cream at the fac- 

 tory required a great deal of space, and was therefore in- 

 convenient and expensive. It is not surprising, therefore, 

 that this practice was soon generally discontinued and that 

 the " gathered-cream factories " made their appearance 

 under what was known as the Cooley system or the Fair- 

 lamb system. The change came in about 1875. 3 



The Cooley and Fairlamb gathered-cream factories were 

 so called because the cream setting was done on the farm 

 in cans or creamers invented for the purpose by Cooley 

 and Fairlamb. The two cans were somewhat similar. At 

 the bottom of the can a valve made it possible to draw off 

 the skim milk. The amount of cream left could be read 

 on a graduated glass or gauge set in the can. On the 

 Cooley can the spaces on the gauge were nineteen-sixty- 

 fourths of an inch in width and the diameter of the can wa& 

 eight and a half inches. 4 The farmer was credited with 

 " spaces " of cream and was paid according to the number 



1 H. E. Van Norman, First Lessons in Dairying, p. 22. 



2 H. E. Alvord, Agricultural Yearbook for 1899, p. 388. 

 8 Ibid. 



4 Connecticut State Agricultural Experiment Station Report for 1893, 

 P- 145. 



