38 BOARD OF AGRICULTURE. 



the papers from you, there seemed to be a recommendation 

 of shallow setting as preferable. I would like to ask you 

 whether that was authorized by you or not? 



Mr. Arnold. Yes, sir, both statements are true. If you 

 surround the milk with all the circumstances necessary to 

 make the cream rise, you will get it all. If you give it the 

 proper temperature, and get what you can, then you may 

 heat it, as I explained a while ago, and get the remainder. 

 That is one way in which you can get it. Then, where the 

 cream does not rise readily, on account of the globules being 

 too small, you will get it readily. If you can keep your milk 

 at just sixty degrees, you will, after a time, get the whole of 

 it ; but it will take a good deal longer in the deep setting than 

 in the shallow setting on that account. Yet there are circum- 

 stances where all the cream will be obtained in either case. 

 You will usually get the whole of the cream, and get it quicker, 

 in shallow setting than you will in deep setting. 



Mr. Flint. Practically, then, in small dairies, it would be 

 better to set the milk shallow, — not over three inches ? 



Mr. Arnold. That is, so far as butter is concerned ; but 

 the difference would not pay for the difference in the labor, 

 probably. The statement that it would be better to set milk 

 in shallow pans might need some qualification, because, though 

 you might get a little more butter from shallow setting, it 

 would cost you so much extra labor to get it, in the cleansing 

 and care of the numerous vessels, that you would be the loser 

 in the end. 



Mr. Ellsworth. "What would the effect be if it was 

 seventy degrees? 



Mr. Arnold. It would not do any material damage. 

 The cream would rise before the milk would sour, but it 

 would keep a good deal longer at sixty than at seventy 

 degrees. 



Mr. Ellsworth. It would keep eight-and-forty hours 

 after it was scalded, at seventy degrees? 



Mr. Arnold. Yes, sir, it would keep eight-and-forty 

 hours at a little higher temperature than that. 



Mr. Flint. What is the length of time you would recom- 

 mend milk to be set to raise cream in ordinary practice ? 



Mr. Arnold. Forty-eight hours is long enough. 



