FARM DAIRYING 



a good supply of ice, unless one is fortunate in 

 having a very cold running spring handy. 

 » The warm milk should be immediately strained 

 /nto the cans, and the cans lowered into the water, 

 which should reach as far up as the milk. 



The cans usually are eighteen to twenty inches 

 high and eight inches in diameter. We prefer a 

 slant-bottom can, with a tap to draw off the milk. 

 The slant carries away any sediment and permits 

 the removal of all the skim-milk. 



Cans without a tap — called the 

 shotgun cans — should be skimmed 

 with a funnel-shaped dipper, hav- 

 ing a long, straight handle, and no 

 wire around the rim. It is best to 

 loosen the cream from the sides of 

 the can with a knife, then wet the 

 dipper in milk or water and lower 

 it point first into the can, allowing 

 the cream to flow evenly into the 

 dipper. Repeat until all the cream 

 is removed, being careful not to 

 take too much skim-milk with it. 



Milk should always set twenty- 

 four hours before the skim-milk 

 is drawn, and thirty-six hours in winter is bet- 

 ter. Milk allowed to stand only twelve hours 



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