45 



placed in a box or barrel large enough to have about six inches 

 insulating material (hay will do) round the can so that the 

 temperature may be kept from falling much, even if we have to 

 keep the can in a very cold room, kitchen, damp cellars and living 

 rooms being barred. 



When it is desired to cool it, the can is simply placed in a bar- 

 rel of cold water and kept there, changing the water or adding 

 ice as needed. 



This is the simplest and cheapest way which any one could 

 desire, but, if we can afford it, the hay box may be replaced by 

 one into which a can (large enough to hold the cream can) is per- 

 manently fixed, keeping the insulating material in place and having 

 an insulated cover. Or, in a larger dairy, the Boyd farm cream 

 vat (Fig. 32) may be used. The vat is insulated with felting and 

 the temperature is changed by swinging a tinpail (with either hot 

 or cold water) in the cream. Or we may have a little square or 

 round vat made on the plan of creamery vats, all according to our 

 means, as long as we keep in mind the necessity of being able to 

 change the temperature at will and maintain it without too much 

 trouble. 



If churning only twice or three times a week, the object must 



be to keep the cream as cool as pos- 

 sible, up to within 12 or 18 hours 

 of churning time. The warm sep- 

 arator cream should be cooled be- 

 fore adding it to the previous lot 

 in the can. Another way, where 

 there is plenty of ice at hand, is to 

 let the cream become nearly ripe 

 and then cool it down to 45 deg. 

 and keep it there, when it may safe- 

 ly be kept for 24 hours. 



If shallow pan cream is used the 

 (Fig. 32) cream will be nearly ripe and, as a 



rule, will be ready to churn 12 



hours after adding the last batch without raising the tempera- 

 ture. It may indeed rather be necessary to provide for cooling it 

 so as to secure the desired churning temperature. Cream of dif- 

 ferent ages should never be churned together, without having 

 been mixed together for at least 6, better 12 hours, and it should 

 be well stirred as each batch is added. 



