skimmer used for all deep setting cans. Yet, if there should be 

 any "sediment" it would be better to skim from the top. Experi- 

 ments have shown that these cans are no better than the common 

 shot-gun cans (Fig. 10) as far as the cream 

 raising is concerned, temperatures being the 

 same. 



A good many other fancy cabinet creamers 

 .are on the market in which the ice water cools 

 the cans in the upper compartment and re- 

 frigerates the lower one, where cream and but- 

 ter may be stored. Mosley & Pritchard's and 

 the "Crystal" in the West, "Stoddard's" and 

 "A. H. Reid's" in the East, are among these. 



It is simply a matter of first cost, neatness, 

 convenience and insulation. Provided the /. Fi 



temperature maintained is the same, as good skimming can be 

 done in the 60 or 75 cent shot-gun can, placed in a sawed-oft 

 whiskey barrel as in the finest cabinet creamer in the market. 



While thus ice water or running water not warmer than 50 

 deg., makes this system a comparative success, it must not be 

 forgotten that where warmer water than this is used, the result 

 may be a loss of from i l / 2 to 2^/2 Ibs. of butter (or nearly half) 

 per TOO Ibs. of milk. 



Another drawback never emphasized enough in America is 

 the fact demonstrated by Prof. Fjord that where all the milk is 

 from cows in their last period of lactation (say from 7 to 10 

 -months after calving), all the chilling in the world would not 

 raise all the cream, and in that case the shallow system seems to 

 "be better. By heating the milk to about 100 deg. just before set- 

 ting (done in many cases by adding hot water), this trouble is 

 partly avoided. 



SET ACCORDING TO CONDITIONS. 



By keeping the conditions mentioned for these two systems 

 in mind, we are led to modify them as the French dairymen do 

 when they set their milk 10 to 12 inches deep in crocks, placed in 

 running water of about 55 to 60 deg. Thus, in the south, where 

 ice is scarce and a running spring of that temperature, or even 65 

 or 70 deg., is available, the shallow tin pans should be placed in a 

 trough through which the water is led, the depth of the milk 



