862 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



the private dairy is to introduce the reader at once to cabinet 

 creameries, revolving churns, and patent butter-workers, rather 

 than tin milk-pans, float and crank churns, and butter worked 

 by hand. It is possible for butter to be made quite as per- 

 fectly with the old process of open pans and dash churns as 

 by the more modern methods; but by these last there is a con- 

 venience of working, a controlling of conditions of temperature 

 and exactness in churning, that makes a uniform product at any 

 time that can not be warranted by the other. Each element 

 that enters into the securing of uniformity lessens the labor of 

 manufacture, and at the same time makes yet more sure the 

 quality, texture, and flavor of the product. 



Lowering Temperature. The first decided step in prog- 

 ress in butter-making was secured when it was ascertained 

 that a lowering of temperature was a more perfect way to sep- 

 arate the butter fats from the milk than by either maintaining 

 it at the natural temperature, or by increasing it by artificial 

 means, and then allow it to fall to sixty degrees. To heat the 

 milk was to make yet more fluid in substance the serums of 

 the milk, and allow the fatty globules to ascend with less ob- 

 struction; while to lower the temperature to forty -five degrees 

 by the use of ice was to rapidly widen relative or specific 

 gravities between the serums and the fats, for cold would 

 affect the caseinous portions the most in proportion, so that the 

 density of the serums would increase so fast that the cream 

 would be forced upward by the caseine as well as rise by the 

 nutural laws of gravity. The result in effect was even more 

 than this, for not only was this increased difference in gravities 

 conducive to a larger per cent of cream, but it also made out- 

 side influences almost wholly inoperative, and thus secured what 

 had been before unattainable, uniformity in weight, texture, fla- 

 vor, and quality of the product. 



Deep or Shallow Setting. While the inventors all had 

 the one goal in view, perfect separation of the butter fats from 

 the milky fluid, they have pursued different ways in attaining it, 

 resulting in patents innumerable, and infringements unnumbered. 

 The plan of setting milk in cold air has but few advocates, and 



