CREAM RAISED BY GRAVITY PROCESSES. 167 



tides and other filth. The milk-pail also shows variegated 

 colors, testifying to slovenliness; and as it is often used 

 for feeding meal and milk to the calves, it is natural 

 that it never dries out thoroughly. The pail harbors 

 luxuriant bacteria and mold-cultures, as any one can 

 satisfy himself if he places such a pail in a clean room, 

 where the air is fresh : it will not be long before colonies- 

 visible to the naked eye may be seen, especially if the wood 

 is kept moist. 



Milk subjected to such conditions cannot possibly 

 keep well. If an effort is made to prepare palatable, well- 

 keeping cream by this method by means of ice, in nine 

 cases out of ten we shall not succeed. 



The conditions in the dairy, if such a building or room 

 be kept, are also such as to prohibit the production of 

 first-class cream. It is often dark, dirty, and poorly ven- 

 tilated, and frequently also used for other purposes. The 

 milk is therefore exposed to the most unfavorable con- 

 ditions during the winter months, and as a result good 

 butter cannot be produced during this time. 



During the summer season matters are fortunately dif- 

 ferent. The quality of the milk is then of the very best, 

 thanks to our good natural pastures. The cows are 

 milked in the open air, although often in muddy inclos- 

 ures. The udder and hind-quarters of the cows are fairly 

 clean, as the animals often have a chance to stand in some 

 lake or stream,, and as they never soil in the pasture as in 

 the stable. The milk-pail also has a better appearance, 

 being thoroughly aired in light and sunshine. The con- 

 dition of the milk-pans is also very different in summer- 

 time. They are not only well scrubbed, but are often 

 placed outside in the sunshine with the churn and other 



