238 SETTING FOR CREAM. 



The bearing of these facts of the physical construc- 

 tion of the milks, on practical questions, such as the 

 depth of setting milk for cream, etc., are obvious. 

 It is unsafe to arrive at empirical conclusions, and 

 enunciate such as a law, when scientific conclusions, 

 which give the reasons, are to be attained. Thus in 

 reference to deep cans for the butter dairy : with 

 Jersey milk, when the cream rises rapidly, they may 

 be the best; but with other milks coagulation may 

 occur before the smaller globules have reached the 

 surface. Again, the quality of the cream of the dif- 

 ferent risings is widely different in the churn. The 

 one method may furnish more cream, yet no more 

 butter than the other. 



It is thus seen how both those who claim and 

 those who deny the benefits of deep setting of milk 

 may be equally right from the standpoint of their 

 own practice, while both may be equally wrong in 

 applying their conclusions to other people's prac- 

 tices, for the results are largely brought about by 

 the physical conformation of the milk, a sufficient 

 cause for differing conclusions, and a cause whose 

 influence has thus far been entirely overlooked, in 

 dealing with such apparently simple, yet really com- 

 plex problems as arise in dairy practice. 



As the milk-globule is determined as to size and 

 quality in great part by inheritance, it is thus seen 

 that there is a close connection between the breeders' 

 effort to improve stock and the manufacturers' effort 

 to improve the make of his cheese or butter. Minute 

 differences often produce appreciable results ; and he 



