DAIRYING AND DAIRY BUILDIN<J8. 



1347 



in the city at night or early in the morning. No preservatives or color- 

 ino- of any kind should be added to the milk for town trade. Commerical 

 cream should test about twenty per cent. fat. Where dealers require richer 

 cream, they should pay accordingly. With a separator it is possible to 

 obtain cream of any desired richness by adjusting the machine. When 

 setting the milk for cream to rise, this is not easily done. Time is the 

 factor deciding richness, where the skimming is properly done. To get 

 richer cream allow it to stand for a longer time. Cream for whipping 

 purposes should contain at least twenty per cent, fat, should be partially 



A GALtOWAY PRIZE WINNER AT SMITHFIELD, ENGLAND, 



ripe, and be as cold as possible. There is more difficulty in whipping 

 separator cream compared with cream raised by gravity, because the 

 albuminous matter is largely removed by separating. 

 XII. Condensed Milk. 

 A growing branch of dairying is the manufacture of condensed milk. 

 This milk is ordinary milk from which a large portion of the water has 

 been evaporated, and to which is usually added about fifteen per cent, 

 of cane-sugar. Milk intended for condensing purposes requires to be 



