170 MODERN DAIRY PRACTICE. 



If we compare this method with, e.g., the Holstein 

 method, we find that the cream-raising and ripening in 

 the latter demand a very long time, because the milk is 

 creamed under conditions which do not hasten this pro- 

 cess and the cream is not ripened until after skimming. 

 In the old shallow setting method these processes go hand 

 in hand, and under favorable conditions occur more 

 rapidly than in the method just mentioned, especially if 

 we consider that the pans used by the farmer hold more 

 milk than the Holstein pans which is a decided advan- 

 tage. This method cannot of course be compared with 

 the centrifugal method as far as rapidity in reaching 

 the result goes; but, as my experiments have shown, we 

 can obtain a properly soured cream in a good deal shorter 

 time by this method than is required by the ice method if 

 the milk-room is kept moderately warm and a good 

 starter is added to the milk. 



It is often stated that a smaller quantity of butter is 

 obtained by the old shallow setting method than in the 

 modern methods of cream-raising. Repeated direct ex- 

 periments conducted by me do not bear out this assertion, 

 however. I shall here briefly report an experiment made 

 last summer. 



The same quantity of the same milk was treated ac- 

 cording to the separator, the ice, and the shallow setting 

 system, care being taken in all cases to observe the di- 

 rections for the different methods with the greatest possi- 

 ble accuracy. The milk was separated at 86 F., the 

 separator (de Laval) making 7600 revolutions per minute; 

 the separated cream was ripened in the usual way in 

 eighteen hours. In the ice method the milk was left for 

 twenty-eight hours, the temperature of the room being 



