114 SCIENCE AND PRACTICE OF DAIRYING. 



yield of cream in the Swartz method is almost always less favour- 

 able than in the Holstein method, and still more so after 36 hours. 

 In general, it may be said that it is not possible with the Swartz 

 method to get in the course of the year so much fat as is possible 

 with other methods, as for example, with the Holstein or the Gus- 

 sander methods. The Swartz method is only suitable for dairying 

 in which the production of perfectly sweet cream and skim -milk is 

 the object aimed at, and in which the highest possible yield of butter 

 is not aimed at, but where it is desired rather to produce skim- 

 milk of not too poor a quality. 



Such conditions occur in all dairies where the proprietors are 

 in a position to utilize the perfectly sweet and moderately skimmed 

 skim-milk for cheese-making, or for the rearing of calves, so that 

 a greater return may be obtained for the gallon of milk under 

 these circumstances than if the largest possible yield of butter 

 were obtained at the expense of the condition of the skim-milk. 

 The Swartz method is therefore of great value in many dairies, and 

 will continue to possess that value wherever skim-milk is made to 

 any extent into cheese. It has been introduced with peculiar 

 disadvantage into dairies in which the only object is a high yield 

 of butter, and in which no cheese is made. 



In the Swartz or ice method, for the cooling of every kilo. 

 (2J Ibs.) of milk, on an average '85 kilo, (about 2 Ibs.) of ice is used. 

 For North Germany, Sweden, and Denmark the price of a kilo, of 

 ice, taking into account the outlay, the depreciation, and the interest 

 on the ice-house, is about '32 pfennig. The cooling costs about 

 27 pfennig. This is equal to 6 marks per cow (yielding 2000 kilos. 

 of milk in the year). The expense of an ice-house, built according 

 to the Danish method, and suitable for treating the milk of 200 cows, 

 amounts to about 6000 marks, and to about 4500 marks for an 

 ordinary ice-cellar, capable of treating the milk of about 100 cows. 



51. The Cold Water Method. A variation of the ice method is 

 the cold water method, 1 which in its correct form only differs from the 

 former by the fact that an abundant supply of cold running water 

 is used instead of ice in cooling the milk, and that the milk is left 

 to cream for 36 hours or longer. In this method, the yield of fat from 

 milk is, on an average, greater than is the case in the ice method. It 

 is admirably suited for hilly districts in which the supply of cold 



1 An application of this method, under the name of the Jersey Creamer, has attained con- 

 siderable popularity in England. Editors English Edition. 



