DAIRYING AND BUTTER MAKING DAIRY BUILDINGS. 803 



and then stir it gently until it is brought down to nearly the temperature 

 of the water. A good dairy thermometer must be a part of the equipment 

 of every dairy, and all temperatures should be taken with it — not by 

 guess. It will take but a few minutes to cool the cream down in the man- 

 ner described. As soon as it is cooled cover the pail in such a way that it 

 can be entirely submerged in the water. The ordinary shotgun can, as it 

 is commonly called, having a cover that fits over the outside coming down 

 about two inches, with catches to hold it in place, is the best kind of a 

 vessel for cooling and holding cream. When a can is entirely submerged 

 it is protected from the heat of summer, the cold of winter, and the con- 

 taminating odors that may he in the air; and the surface is effectually 

 kept from drying, leaving the cream in as fine physical condition as when 

 separated. 



Warm cream should never be mixed with cold. The result of mixing 

 is always quick souring. The bacteria in the cold cream are dormant or 

 inactive and will remain so if kept chilled. Just as soon as the tempera- 

 lure of the cream is raised a little it quickens the life of the bacteria and 

 they increase at a rapid rate, causing .souring in a very short time. Too 

 much emphasis can not be given to the two points above mentioned — 

 namely, the quick and thorough cooling immediately after separating 

 and the caution in regard to the mixing of the warm and cold cream. It 

 is of more importance to attend to the cream at once after the separating 

 is finished than anything else at that particular time. The calves and pigs 

 can wait for their skim milk, but bacteria in the cream wait for nothing 

 until the temperature favorable to theit growth is reduced. 



In hot dry climates, where evaporation is excessive, another method for 

 keeping milk or cream cool may be adopted. After the cream has been 

 cooled as described, instead of submerging the can in a water tank it can be 

 set out in the open under anything that will protect it from the sun. A pail 

 of water should be set on the lid. A cloth stitched along the edges to form 

 a sack must then be dipped in the water and slipi)ed down over the pail 

 and can, bringing it clear to the floor, with the upper end turned down 

 into the water. This cloth or sack serves as a siphon and will gradually 

 empty the pail, the water moving up the edge and down to the floor. 

 From a cloth thus kept wet the evaporation will be very great, and the can 

 and its contents under the cloth will be kept cool even in the hottest 

 weather. In fact, the hotter and drier the air the greater the cooling eft'ect, 

 as there will be more rapid evaporation. 



In using the tank for keeping cream cool, it must not be forgotten that 

 the water must be kept fresh. If a constant stream is not running through 

 the tank the water should be changed at least twice or three times during 

 the day. The frequency should depend upon the coolness of the room in 

 which the tank is kept. 



Cleaning the Separator.— Yerj soon after the separation has been 

 completed the separator should be cleaned. It is imperative that it be 

 washed every time after it is used, and the sooner it is washed the easier 

 will be the operation. The general directions for washing dairy tinware 



