DIFFERENT QUALITIES AS THEY RISE. 205 



by themselves, the time required to raise the cream of 

 each part would doubtless be considerably less than it 

 is where the different elements of the milk are so inti- 

 mately mixed together in the process of milking, after 

 being once partially separated, as they are before they 

 leave the udder. 



After milking, as little time as possible should elapse 

 before the milk is brought to rest in the pan. The 

 remarks of Dr. Anderson on the treatment of milk are 

 pertinent in this connection. " If milk," says he, " be 

 put into a dish and allowed to stand until it throws up 

 cream, the portion of cream rising first to the surface 

 is richer in quality and equal in quantity to that which 

 rises in a second equal space of time ; and the cream 

 which rises in a second interval of time is greater in 

 quantity and richer in quality than that which rises in a 

 third equal space of time. That of the third is greater 

 than that of the fourth, and so of the rest; the cream 

 that rises continuing progressively to decrease in 

 quantity and quality, so long as any rises to the surface. 



" Thick milk always throws up a much smaller pro- 

 portion of the cream which it actually contains than 

 milk that is thinner, but the cream is of a richer qual- 

 ity ; and if water be added to that thick milk, it will 

 afford a considerably greater quantity of cream, and 

 consequently more butter, than it would have done if 

 allowed to remain pure ; but its quality at the same time 

 is greatly deteriorated. 



" Milk which is put into a bucket or other proper 

 vessel, and carried in it to a considerable distance, so as 

 to be much agitated and in part cooled before it be put 

 into the milk-pans to settle for cream, never throws up 

 so much or so rich a cream as if the same milk had been 

 put into the milk-pans, without agitation, directly after it 

 was milked." 



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