Bl'TTEll MAKING. 6t) 



SETTING ANT) AIR COOLING. 



Uenorally, in shallow setting, whether in large or 

 small pans, cooling the milk in air is depended upon. 

 Formerly, an underground room, or one in a shady place, 

 was the only appliance usually resorted to for cooling. 

 'But, of late years, some method of artificially cooling the 

 air by the use of ice is generally adopted. In some cases, 

 the milk room is made sm.ill, with low ceiling and double 

 walls, so that a cake of ice near the ceiling does the cool- 

 ing. Usually, however, some sort of refrigerator con- 

 struction is resorted to, so that cool air from the ice- 

 house, or ice placed above the milk room, is introduced 

 to regulate the temperature and keep it steady. We pre- 

 fer cooling in air, though it may take a little more space 

 and time. By this method, extremely rapid cooling and 

 low temperature are avoided, and no violence is done to 

 the milk or cream. Deep setting, it is true, exposes less 

 surface to the air; but if the milk is not submerged, the 

 surface is likely to be cooler than the air above, and 

 to condense the vapor in it, which falls with all its impu- 

 rities on the surface of the cream. Any foulness or bad 

 odors are thus absorbed and go into the butter product. 

 While submerging obviates this objection and keeps out 

 all impurities from the air, it also prevents all escape of 

 bad odors by evaporation. Whatever that is objectiona- 

 ble may be in the milk is retained there. By setting in 

 open air, which should of course always be pure and 

 sweet, the air, being cooled down and used as a medium 

 lor cooling the milk, takes up the exhalations of moisture 

 and odor from the milk, and thus purifies it. The colder 



