SETTING MILK FOR CREAM. 



181 



Q. I notice that you say that the temperature of the milk in the 

 summer season is reduced to forty-five degrees, while in the winter 

 season it is kept up to sixty. Why do you reduce the temperature 

 in the summer time to forty-five ? 



A. Because at this temperature milk set in the deep pails we use 

 will throw up all the cream in twelve hours, and while it is still sweet; 

 if the milk was set at sixty degrees in the summer, it would sour be- 

 fore all the cream had risen. We also get the cream in the churn at 

 a lower temperature than we otherwise could in the summer, for it is 



BLANC HARD BUTTEK WORKER. 



necessary for the cream to go into the churn in the hot weather at 

 no more than fifty-five degrees, as it quickly rises to sixty or sixty-two, 

 which is the right temperature, or the butter would be too soft, un- 

 less a good deal of ice were used, and too much ice is not desirable. 

 A point worth mentioning, too, that is secured by setting the milk 

 at forty-five degrees, is that we get the skimmed milk sweet for the 

 calves. 



Q. Is your plan of mixing half an ounce of sugar for each pound 

 of butter in general practice ? 



