BUTTER-MAKING ON THE FARM. 



13 



plished by loosening the cream from the sides of the pan with a thin-bladed knife; 

 and by tilting the pan on the edge of the cream-can just sufficient to allow the milk 

 to first wet the rim of the pan, the cream by the aid of the knife may be easily 

 and quickly guided into the cream-can. If possible, no milk should be taken with 

 the cream, as it dilutes it and makes it more difficult to churn. 



Uniformly good results by this method cannot be obtained, for the reason that 

 the milk being spread out in a thin sheet is exposed to the air, so that it is readily 

 affected by atmospheric changes. The large surface of milk exposed in the pans, 

 and the length of time that it stands, also favour the absorption of odours and 

 infection that come from impure air, dust, and dirt. The comparatively high tem- 

 perature of the milk and cream encourages souring and bad flavours, and often 

 results in the cream becoming leathery and lumpy, and these in turn cause heavy 

 loss of fat in the buttermilk. 



This method of creaming milk is best suited to a place where only one or two 

 cows are kept. It may also be used where neither ice nor cold water are available 

 for deep setting. 



DEEP SETTING. 



This method has decided advantages over the 

 shallow-pan system where an abundance of very cold 

 running water, or water and ice, are available, in that 

 there is less milk surface exposed to the air, and the 

 low temperature at which the milk is held ensures an 

 improved quality of cream, butter, and skim-milk under 

 average conditions. 



The equipment necessary for efficient creaming 

 by this method is a suitable water-tight box or tank 

 sufficiently large and deep to hold the creainer-cans 

 and allow space for the cooling water, or water and 

 ice. 



The warm milk should be immediately strained 

 into the cans and the cans lowered into the water, 

 which should reach up as far as the milk. To do 

 efficient creaming, the water should not be above 45 

 r<t ///.. and as much lower as possible. 



The best type of can (Fig. 4) to use is one with 

 a slanting bottom, with a faucet to draw off the skim- 

 milk. The slant carries away any sediment and per- 

 mits the removal of all the skim-milk. 



The milk should always set twenty-four hours 

 before the skim-milk is drawn, and in winter thirty- 

 six hours is better. The longer period yields a ri<-lu>r 

 cream, which may be churned at a lower temporal mv. 

 resulting in a firmer-grained butter and in less loss 

 in the skim-milk. 



Setting the cans in cold air in winter will nut pnv IHMI-IV MS rtYtvtivc in raisin:: 

 the cream as setting them in cold water, even though the temperature of the surround- 

 ing air is near the freezing-point. 



THE FARM SEPARATOR. 



By the use of the cream-separator a much more perfect separation of the cream 

 from the milk may be had than by any system of gravity creaming. The increased 

 product made from the saving in loss of fat in skim-milk alone over the best gravity 

 methods of creaming, to say nothing of its other advantages, amounts to from $3 

 to $10 per year for each cow. It is obvious, then, that the separator will soon pay 



Fig. 4. Deep-setting can. 



