84 



AMERICAN DAIRYING. 



treat the milk in this way in the summer 

 months. Such cream as this is ripe and ready 

 to churn when taken from the milk ; but it can 

 be held two or three days with safety if kept at 

 a low temperature. It contains but a small 

 per cent of milk, and for that reason does not 

 sour or ripen so fast as cream 

 that has a larger per cent of 

 milk in it. 



When milk is set in small 

 shallow pans it can be treated 

 to this heating and cooling pro- 

 cess by placing the pans into a 

 vessel of hot water or over boil- 

 ing water and heat with steam. 

 When this is practiced the tem- 

 perature of the milk-room must 

 be held down as low as 40 deg. 

 Fah., if possible, or the milk will 

 sour too soon. My practice was 

 to open the windows and get 

 the temperature down near the 

 freezing point until the milk was cooled. 



Do not skim the milk until it is ready to be 

 skimmed. Thin cream cannot be taken off 

 from shallow pans without considerable loss. 

 It should stand until the cream thickens and 

 the temperature of the room should be such as 

 to cause it to thicken before it is old enough 

 to suffer in flavor. Observation and experience 



DEEP-SETTING CAN. 



