80 HINTS ON DAIRYING;. 



expanded, thus increasing the diliereme in specific 1 gra- 

 vity in l;oth directions. In this way. the rapid rising of 

 cream iu sudden cooling he thinks may he better accoun- 

 ted lor. His idea is based on the fact that water, just 

 before concealing 1 , l.egins to expand and continues to ex- 

 pand as the temperature lowers. Fats consolidate at a 

 much higher temperature than water, and he thinks the 

 same law of expansion may intervene in both cases. So 

 far as we are aware, it is not known whether fats do act- 

 ually expand before and after reaching the point of con- 

 gelation or not, and we shall feel an interest in having 

 the question positively settled by the scientists. If it is 

 a fact, it introduces a new element into our philosophy, 

 and will help in the solution of some points not yet satis 

 factorily determined. 



EFFECTS OF FALLING TKMPKKATUKE. 



It is a fact that cream rises best in a falling tempera- 

 ture, very slowly in a stationary one, and little or none 

 in a rising temperature. Hence, in cold weather, when 

 milk cools very rapidly after being drawn from the cow. 

 it is the practice of many good dairymen to raise the 

 temperature of the milk to 100 degrees when set. In 

 this way, they get a quicker and more complete separa- 

 tion of the cream as the milk cools down. 



It would be a good idea to have, in all butter factories. 

 apparatus for setting milk so constructed that tr,e tem- 

 perature of the mass of milk can be gradually and even- 

 ly raised to 100 degrees, or even slightly above; for it is 

 difficult to deliver warm milk in a good conditi 



