PART II. 

 CREAM. 



CHAPTER I. 

 CREAM RAISED BY GRAVITY PROCESSES. 



a. The Old Shallow Setting System. In the old 

 shallow setting system of cream separation the cream is 

 allowed to sour on the milk. This method is still com- 

 mon in our country at the present, the greater portion of 

 our farm butter being made from cream raised in this 

 way. As the method is practised on most farms it is not 

 attractive ; a good many of the faults to be found with it 

 do not, however, really belong to the method itself, but 

 are coincident with it. The farmer's wife has generally 

 to fight the worst conditions imaginable in her dairy, es- 

 pecially in winter-time. During this season the milk is, 

 first of all, of the poorest quality, on account of the scant 

 feeding. It is furthermore usually milked in dark stables, 

 where the cows are standing on manure, with no good litter 

 under them. It is natural that the milk under these con- 

 ditions should come in intimate contact with dung par- 



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