844 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



labor by deep setting. I have had ten years experience in 

 deep setting, and can heartily recommend it, and I could not 

 be induced to go back to the old system of open, shallow pans. 

 The advantages of the deep-can system are : Economy of 

 space and labor, easy control of temperature, perfect security of 

 the milk from contamination by atmospheric influences, a larger 

 quantity and better quality of cream and butter. 



There are two opinions generally held which I have found 

 to be erroneous, viz : that cream will rise better in shallow ves- 

 sels than in deep ones, and that there is an animal odor about 

 milk which must be expelled or the butter will have a bad 

 flavor. Some writers on dairy matters have declared that milk 

 shut up close as soon as drawn from the cow would become 

 putrid and unfit for human food. No mistake could be greater, 

 for milk may be shut up air-tight with all the animal heat, and 

 if cooled rapidly down to sixty degrees or less, you will find on 

 opening it that there is no offensive odor about it, but, on the 

 contrary, it is fragrant as new-mown hay. I have also found 

 in using cans twenty inches deep, that the cream would rise 

 just as quickly, and in larger quantity, than when set three 

 inches deep in open pans. 



The form of the can which I have found best and most con- 

 venient is shown in the cut. These cans are twenty inches 

 deep and eight in diameter, and hold four gal- 

 lons each. If made more than twenty inches 

 long, the bottom will strike the ground when 

 carrying them by the bail. The handle shown 

 on the side is to'be used in emptying the can, and 

 should be four inches from the bottom. The lids to 

 these cans should shut over the outside, and this 

 must be borne in mind in arranging for the bails. 

 The ears to which the latter are attached should be 

 set low, and should stand out well, so as to not in- 

 terfere with putting on the lid. Make the lids quite flaring, so 

 that they will go on readily, and when crowded down will be 

 as nearly air-tight as possible. If the lid is made to shut in- 

 side the can it can not be shut so tight, and when ice is used 



