1338 CYCLOPEDIA OF LIVE STOCK AND COMPLETE S'lOCK DOCTOR. 



JERSEY IvILY. 



Ontario Agricultural College. Two years old, solid color, black tongue and switch. 



Her milk is excellent quality and she promises to make 



a fine cow for butter making. 



the cream to glide over the edge of the pan into the cream can. Do not 

 use a perforated skimmer, as it wastes the cream. In deep setting, set 

 in pans about eight inches in diameter and twenty inches deep. Phice 

 the cans in ice water for twelve to thirty-six hours, and skim carefully 

 from the top or bottom. If using a separator, run the milk through as 

 soon as milked; but if separating but once a day, heat the milk to 115'' 

 to 100° and then separate. Cool the cream to 60° as soon as it comes 

 from the separator. Wash the machine after each time of using. The 

 cream from pans and cans should be kept sweet until twenty-four hours 

 before churning, when it may be warmed to about 60° to 65°, and a small 

 amount of clean flavored sour skim-milk or buttermilk may be added 

 to hasten and control the ripening or souring of the cream. A better 

 way is to heat some skim-milk, to which has been added 25 per cent, of 

 clean water, to 1(50° for twenty minutes, then cool to 80° to 1*0° and add 

 a commercial culture. This is a safer plan than to use ordinary sour 

 milk, buttermilk or cream. The commercial culture may be propagated 



