CATTLE THE DAIRY. 863 



the Ferguson cabinet creamery is the only apparatus now sold 

 that employs the agency of cold air, and wide, shallow pans in 

 which to set the milk. 



The usual method is to set the milk in cans about eight to 

 twelve inches in diameter, and from twelve to twenty inches in 

 depth, holding about three to six gallons of milk each, and sur- 

 round the can with either very cold running water or ice and 

 water ; so that the temperature will be reduced to at least forty 

 or forty-five degrees, and there maintained for about twelve 

 hours, when all the cream will have been forced to the surface. 

 One of these patent cans is furnished with a conical cover, the 

 edges of which pass down the outside of the can, and are then 

 fastened, when the can is wholly submerged in water. As air and 

 water can not occupy the same place at the same time, the cover 

 is secured from floating and the evaporization which rises from 

 the encased milk is condensed upon the inner surface of the 

 cover, and there collecting, runs down until it meets and min- 

 gles with the water. This excludes all outside influences of 

 the air, and still affords ventilation by contact with the rapidly 

 changing water. 



Other patentees merely set the cans in water, allowing the 

 surface of the milk full contact with the air. Other's pack ice 

 about the upper half of the can, and by a metal partition al- 

 low the lower half to be surrounded by the air. Other cans 

 have tube cores that allow the water to circulate through the 

 center of the milk, and thus promote more rapid cooling, and 

 so on to the end of the chapter of the inventor's imagination. 

 Some very successful butter-makers avoid all patents by using a 

 common twelve-quart tin pail, and set it nearly full of milk into 

 a tank of cold, running spring water, which is the Swedish 

 method, the original method of deep, cold setting. 



The Centrifugal. Within the past few years several can- 

 didates for dairymen's favor in the form of centrifugal cream 

 separators have been brought out, the best known of which are 

 the Danish-Weston centrifugal and the DeLaval cream sepa- 

 rator, both alike in principle, yet differing in details. The prin- 

 ciple employed is a rapidly revolving cylinder filled with milk, 



