FARM DAIRYING 



forty-eight hours before being skimmed, but 

 should not be coagulated. 



To skim, loosen the cream from the sides of 

 the pan with a thin-bladed knife. Lift the pan 

 to the edge of the cream can, tilt it to allow a little 

 of the skim-milk to wet the edge of the pan, then 

 with the aid of the knife, quickly glide the sheet 

 of cream into the cream can. Do not use the old- 

 fashioned perforated skimmer. It is wasteful 

 of cream. Be careful not to take any more skim- 

 milk with the cream than cannot be avoided. 



This system has many disadvantages: a great 

 surface of the milk exposed to atmospheric con- 

 tamination; the milk liable to become too acid 

 for domestic and feeding purposes; the cream 

 clotted and over-ripe; the creaming incomplete; 

 a large space necessary for the pans, and much 

 labor involved. 



Deep Cans: A water-tight box or barrel for 

 holding the deep cans will do as effective work 

 as an expensive cabinet creamer, but there should 

 be room for plenty of ice. It is economy to have 

 ice always in the water, and just as necessary to 

 use it in winter as in summer. To do good cream- 

 ing, the water should not be above 45" in summer, 

 and it is better to have it still lower in winter. To 

 maintain this temperature it is necessary to put in 



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