184 AGRICULTURE. 



pans or crocks, kept at a rather low tempera- 

 ture, as in a cellar, until the cream has risen. It 

 is then skimmed off with a flat skimmer. 



The conditions most favorable for this system 

 is a layer of milk not over four inches deep and 

 cooled rapidly to a temperature of about 60° F., 

 and allowed to stand 36 hours before skimming. 

 This separation of the cream is not very com- 

 plete by this method, and in this respect it ranks 

 lowest of all systems used. On an average, 

 about one-fourth of the butter fat is lost in the 

 skim-milk when using the shallow pans. The 

 quality of cream for butter-making purpose is 

 also the poorest. On account of the large sur- 

 face exposed to the air during the rising of the 

 cream, any obnoxious odors of the atmosphere 

 are readily absorbed, and this exposure also 

 makes conditions favorable for the formation of 

 strong, undesirable tastes in the cream and but- 

 ter. Cream from this system is in condition 

 for food purposes only when skimmed off much 

 sooner than would be done when used for butter- 

 making. 



(2) Deep Setting. — The deep-setting system 

 consists in placing the milk in cans about twenty 

 inches deep and six inches in diameter (Fig. 45), 

 set in water which should be kept at 40° F., or 

 below, for twelve to twenty-four hours. At the 

 end of this time skimming is done by using a 

 conical dipper, or drawing off first the skim- 



