SETTING fHALLOW. 



This used to be the common system in most countries, 

 whether in the large Scandinavian and German shallow wooden 

 tub, the French and English earthenware dishes, the large 

 enameled cast-iron pans (Destinon), the Dutch copper basins or 

 the modern tinned steel milk pan. 



The depth at which the milk is set should vary according to 

 the temperature in the room, and if very warm I have seen it set 

 as shallow as i^ inches, but if the temperature is 60 deg., the 

 depth may be from 2 to 3 inches. The cream should be skimmed 

 while the milk is sweet, but I have also 

 got good results by doing it just before 



or at the very minute the milk is < ^^' "- ~^ 



coagulated, and, if set in a clean room, (Fig. 9) 



free from odors, the resultant butter 



may be as fine as from any other system. Coagulation stops the 



rising of the cream. The cream is best removed with a flat, finely 



perforated skimmer, Fig. 9. 



DEEP SETTING. 



The Orange County (N. Y.) system was, I believe, the first 

 by which the milk was set in cans about 20 inches deep and from 8 

 to 15 inches in diameter round (Fig. 10) or oval. They were 



(Fig. 10) (Fig. 11 i 



placed in running water from springs holding a temperature of 

 48 to 50 deg. This is satisfactory, and wherever such water is 

 obtainable the dairy should be built with a tank of wood or pre- 

 ferably of cement, arranged as shown in Fig. n, letting the water 

 enter at the bottom at one end and flow out at the top at the other. 

 It was soon adopted in Sweden and elsewhere, and in 1864 

 Mr. Swartz suggested the use of ice water; and in that case, unless 

 tainted by spilt milk, the water need not be renewed more than 

 once or twice a month. 



