BUTT K II MAKING. 71 



not mere theory; it has b33ti sruentiti^ illy demonstrated 

 at Cornell University, New York, if not elsewhere, and 

 must sooner or later be generally accepted and butter 

 m tkiii'j: proceed on a more rational and certain basis. 

 But it is hard work to get people out of old ruts, or to 

 oveivome lixed habits and prejudices. Really scientific 

 butter making, in whisii every step will be thoroughly 

 understood and deliberately taken, is a thing of the 

 future. It will come in time, and then our descendants 

 will wonder why we were so stupid and slow as not to 

 see and adopt the simplest principles when they were 

 thrust into our very faces. But mind and judgment are 

 matters of growth, the same as everything else in this 

 universe of being. 



SKIMMING MILK. 



80 many improvements or inventions have been intro- 

 duced in the setting of milk for cream that the term 

 " skimming " has become almost a misnomer. In both 

 deep and shallow setting, arrangements have been made 

 in several of the patent pans and cans for drawing out 

 the milk from the bottom and leaving the cream. Glass 

 gauges are set in the vessels so that the exact depth of 

 the cream can be seen, and the milk drawn down 

 close to the cream or a small amount of the upper por- 

 tion of the milk left with the cream. In skimming with 

 a skimmer or dipper, many aim to take the upper por- 

 tion of the milk, on the theory that the separation is less 

 perfect toward the top than it is lower down. Especially 

 may this be done where a dipper or skimmer without 

 holes is used. It is claimed by some careful expermu'.nt- 



