264 



THE COMPLETE GRAZIER. 



BOOK II. 



degree, has occasionally been found to impart a disagreeable flavour 

 to the milk. Cast-iron, although it does not form an absolutely 

 poisonous compound with the milk, is by no means unexceptionable, 

 because the result may, in a considerable degree, affect or change the 

 taste and quality of dairy products. This, however, may be perfectly 

 prevented by a due regard to cleanliness. The best milk-pans are of 

 sheet-iron, enamelled inside, and seamless, or else of porcelain. 

 Excellent dairy utensils may now be purchased almost anywhere. 



A most convenient and useful milk-stand is seen in fig. 58 ; this 

 stand may be unhesitatingly recommended as a room-economiser, and, 



Fig. 58. Revolving-disc Milk Stand. 



as the discs on which the pans are placed revolve, skimming is greatly 

 facilitated. 



The late Dr. Voelcker, in speaking on the shape and size of milk- 

 pans, said that " according to the experience of good dairymen, shallow 

 vessels were the best. They threw up more cream, and preserved the 

 milk better, which were very important considerations. Milk could 

 not be kept together of any depth without its getting heated and spoilt. 

 It was an erroneous view to take, to say that excess of air was injurious 

 to milk. He would recommend that the air should be allowed to 

 penetrate the milk and come in contact with it freely. If, too, they 

 could maintain a current of air through the dairy, it would be all the 

 better ; but what would prove very injurious was to have the damp air 

 resting upon the milk. Recently, a little work had been published 

 in Sweden, which recommended that the milk should be exposed iii 



