218 MASSACHUSETTS AGRICULTURE. 



air under the pans, is secured by placing them on a framework 

 of horizontal bars, instead of board shelves. The proper degree 

 of coolness in warm weather, is imparted to the milk by some 

 skilful dairymen, by setting the pans into shallow troughs, into 

 which a stream of aqueduct water may be made to run at 

 pleasure. In this connection it may not be out of place to call 

 attention to a new milk-pan, invented and exhibited at the late 

 fair, by J. P. Monroe & Co. This invention combines the 

 means of a very perfect circulation of air and an insulation, by 

 which the milk is no more liable to sour during a thunder-storm 

 or the sultry weather attending it — so the inventors claim — 

 than at any other time. The pan differs from the common tin 

 milk-pan, in having short glass legs, or buttons, fixed to the 

 bottom, which, being non-conductors of electricity, perfectly 

 insulate it, thus preventing souring of the milk by electrical 

 currents. The circulation of the air through the centre of the 

 pan is secured by an upright funnel from the bottom. It is 

 simple, not expensive, and appears to be a valuable invention ; 

 at any rate worthy of notice and trial. 



Experiments conclusively show that milk, to be perfectly 

 creamed, should not be more than three inches in depth. The 

 time required for the cream to rise depends upon the temperature 

 of the room. At 50°, it will rise in 36 hours ; at 55°, in 24 

 hours ; at 58°, in from 12 to 16 hours. The condition of the 

 cream, after being taken from the milk, is a matter of importance. 

 Cream that is allowed to become sour, will make a better article 

 of butter than that which is fresh. It being in this condition 

 will also facilitate" the operation of churning. Butter made from 

 sweet cream is neither great in quantity nor superior in quality. 

 The cream when allowed to stand for some days before churning, 

 should be frequently stirred to prevent curdling. In regard to 

 the temperature of the cream when in the churn, it must be at 

 62° before the butter will come ; but it is better to raise it from 

 about 55° by agitation in the churn, than to have it higher'when 

 put in, — otherwise a soft, white article will be produced. 



It is hardly necessary, perhaps, to remind any one that cream 

 or butter becomes very easily tainted ; so that the air of the 

 dairy room should be frequently renewed, and rendered free 

 from unpleasant odors. The standard of neatness for the same 

 can hardly be too high. A practical observer on this subject 



