244 AMERICAN DAIRYING. 



gathered cream as is made by the whole-milk 

 creameries, but it is not done as a rule. Where 

 it is done all the conditions are favorable. If 

 all the patrons would use a submerged can and 

 ice-water to cool the milk, which should be 

 skimmed at twenty-four hours and the cream 

 delivered at the creamery sweet, there is no 

 reason why first-class butter cannot be made, 

 but if the patrons are allowed to use all sorts 

 of vessels to set their milk in and set it in all 

 sorts of places, where it will be exposed to im- 

 pure air such as may be found in a vegetable 

 cellar or in the kitchen, or various places that 

 might be mentioned, it cannot be expected to 

 make fine butter. I have seen gathered cream 

 that when heated to 110 deg. and exposed to 

 the nose was a revelation to the possessor of 

 the nose. It revealed where it had been be- 

 yond question. Such cream cannot be made 

 into fine butter. If I was about to start a 

 gathered-cream business I should use and com- 

 pel the use of some submerged cans, even if I 

 had to furnish them and rent them to the 

 patrons. 



Submerged can. The submerged can is a 

 protection from heat and cold as well as foul 

 odors. This system can be used in any cheap 

 room or house, or even out under the trees 

 where it is convenient to the water. 



Pioneer work. We had much to contend 



