250 DEEP OR SHALLOW SETTING. 



when there is considerable difference in their sizes as 

 they accumulate together in rising, there must neces- 

 sarily be more butter or fat, in a given bulk of cream, 

 than when the globules are nearer of one size. As 

 the globules are more completely mingled in the 

 shallow setting than in the deeper, the cream of the 

 shallow setting, bulk -for bulk, should contain more 

 butter than the cream from the same quality of milk 

 that has had the use of a greater depth of fluid to 

 arrange itself in. 



In the arrangement of the globules in the deep 

 setting, we have the larger globules and those which 

 are easier churned at the top, and the smaller glob- 

 ules, which are churned with greater difficulty, at 

 the bottom. That is, there is more difference be- 

 tween the upper and lower half of this cream than in 

 the cream of the shallow set milk. In the cream, as 

 placed in the churn, we have a more complete mix- 

 ture of the various sized globules in the cream of the 

 shallow setting than in the cream of the deep setting. 

 With creams of the same elementary and physical 

 composition, and of the same mechanical mixture, 

 we should expect like results in an experimental 

 trial. When, however, we see we have not the like 

 mechanical mixture in these two methods of setting 

 milk, we cannot expect equivalent results. Either 

 the one or the other method must experimentally 

 prove the better, according to the composition of the 

 milk used. In order to illustrate the difficulty of 

 obtaining cream or of dividing a sample of cream for 

 the purpose of such experiments, let us refer to the 



