MAJ&INGr. 



[HERE really are but four systems of setting milk 

 for cream, notwithstanding the numerous inven- 

 tions and devices. These are: 1. Cooling in water; 

 2. cooling in air; 3. shallow setting; 4. deep setting. 



DEEP SETTING AND WATER COOLING. 



Deep setting, whether in pails or pans, is always ac- 

 companied with water and the use of ice. In many in- 

 stances, however, where running water is abundant, ice 

 is dispensed with, and the pails are set in pools or tanks, 

 while the pans have water run around them, if not under 

 them. Under-cooling, however, is pretty well understood 

 to be a disadvantange, unless the vessel containing the 

 milk is submerged in water or nearly so. Ice is a good 

 deal used, and the milk rapidly run down in tempera- 

 ture. Some think this is the better as well as the 

 quicker way, if not the only way to get all the cream. 

 Our only objection to this rapid cooling is that it runs 

 the temperature too low, and, in our opinion, injures the 

 keeping quality of the product. 



EFFECT OF TOO LOW COOLING. 



If run below 40 degrees, or the point where water 

 l.egins to expand, all cooHng below that point lessens 



