236 THE dairyman's manital. 



milk, so that in a deep pail, containing twenty inches 

 of milk, and having five inches of cream, so-called, upon 

 the ui)per part of it, at least one-half of this cream is 

 milk ; while in a shallow pan containing four inches of 

 milk, npon which only half an inch of cream has risen, 

 this cream is pure and contains no milk. But this solid 

 cream has been slowly rising through four inches of 

 milk during thirty-six hours, while the five inches have 

 risen in twelve hours through twenty inches of milk, 

 and this rapid motion is the cause of the large admix- 

 ture of milk with the cream. 



There is a common opinion among dairymen that con- 

 tact with air is necessary during the rising of the cream. 

 This is a mistake. It is true that new milk from some 

 cows contains a highly volatile odor, to which the name 

 "animal odor" has been given. It is a gratuitous as- 

 sumption, in our opinion^ that this is a true animal 

 odor ; on the contrary, it is an odor of uncleanness, either 

 in the cow, the food, or water, or in the manner of milk- 

 ing. There are cows from whose milk no odor of the 

 kind is to be perceived, and none but the sweetest, and 

 there are other cows whose odor is so powerful and per- 

 sistent that it remains in the butter and cannot be got 

 rid of. Truly, the cow may bear the blame in this that 

 belongs of right to her keeper, and doubtless the cow 

 does so to a great extent. But as this odor may in 

 some cases pass off rapidly, it is well that the milk 

 should be exposed superficially to a current of pure air, 

 and the more moist this is the better, for moisture dis- 

 solves this odorous gas. In the method known as the 

 " Oooley" system the milk is set in deep pails, which are 

 covered with inverted flaring-edged pans, held down by 

 cross-bars of wood, and submerged in ice-cold water. It 

 may, and does to many, seem at first sight that this is 

 equivalent to using closely covered pans or pails for set- 

 ting milk ; and it would be so, were it not that water 



