164 BOARD OP AGRICULTURE. [Jan. 



sels mado in proper form, and fewer in number, will save half 

 tlie expense of those now in use in a short time. 



" The milk pail should also be of tin, as well as the pans and 

 tlie churn. 



" I would recommend the washing of the pail befiire milking 

 with hot water. The milk, as it comes from the cow, is about 

 blood heat (100° Fahr.,) and should be cooled off as little as 

 possible before coming to rest iu the milk pan. Even by the 

 most careful treatment the milk falls in temperature from 30° 

 to 40°, and hence the nearer the milk room is to tlie stable the 

 better, especially in winter. The milk should be prevented 

 from cooling too much and too rapidly. 



" Figure I. represents the best construction of the milk-pan. 

 It is made of tin in an oblong shape, the corners carefully 

 rounded. The pan is two inches in depth and large enough to 

 hold eight quarts of milk, which is strained in to the depth of 1^ 

 inches. It can be made of course to hold more or less quarts. 

 The important end of least exposure to tli$ air is attained with 

 my pan in the following manner : — 



" I fill it to the depth of only an inch and a half, and keep it 

 at a temperature of from 70° to 80° Fahr. The cream (the 

 butter particles) have a shallow space to move through, and the 

 fluidity and bulk of the milk having been increased by the 

 warming, the facility of separation of the butter particles is 

 such that less than twenty-four hours are required for the com- 

 plete rising of the cream, while with the old method in general 

 use, from two to three days are necessary. The cream that is 

 produced at lower temperature contains more or less caseine 

 (cheese ])articles) which give rise by fermentation, at a later 

 period, to offensive products before named. As milk has its 

 greatest density at 41° Fahr., it is obvious that the nearer its 

 temperature approaches this point, the slower will be the move- 

 ment of the butter particles, and the more time will be con- 

 sumed in the separation of the cream. That the greater the 

 depth of the milk, the slower will be the separation of the cream 

 is sufficiently clear. By my process the cream is quite free 

 from cheese particles, and may be employed to make a good 

 quality of cheese or for cooking purposes. 



" Butter obtained from a certain quantity of milk in the old 

 way is 



