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15 L T T E R . 



sultry weather attending it — so the inventors claim — , 

 than at any other time. The pan differs from the 

 common tin milk pan, in having short glass legs, or 

 buttons, fixed to the bottom, which, being nonconduc- 

 tors of electricity, perfectly insulate it, thus preventing 

 souring of the milk by electrical currents. The circu- 

 lation of the air through the center of the pan is 

 secured by an upright funnel from the bottom. It is 

 simple, not expensive, and appears to be a valuable 

 invention; at any rate worthy of notice and trial. 



Experiments conclusively show that milk to be 

 perfectly creamed should not be more than three inches 

 in depth. The time required for the cream to rise, 

 depends upon the temperature of the room. At 50°, 

 it will rise in 36 hours; at 55°, in 24 hours; at 58°, 

 in from 12 to 16 hours. The condition of the cream, 

 after being taken from the milk is a matter of impor- 

 tance. Cream that is allowed to become sour, will 

 make a better article of butter than that which is fresh. 

 It being in this condition will also facilitate the opera- 

 tion of churning. Butter made from sweet cream is 

 neither great in quantity nor superior in quality. The 

 cream when allowed to stand for some days before 

 churning should be frequently stirred to prevent curd- 

 ling. In regard to the temperature of the cream when 

 in the churn, it must be at 62° before the butter will 

 come ; but it is better to raise it from about 55° by 

 agitation in the churn, than to have it higher when put 

 in, — otherwise a soft white article will be produced. 



It is hardly necessary, perhaps, to remind any one 

 that cream or butter becomes very easily tainted ; so 

 that the air of the dairy room should be frequently 

 renewed and rendered free from unpleasant odors. The 



