FARM DAIRYING 



There is great danger of spoiling the cream by 

 using impure water. It robs the cream of its 

 flavor, giving it a flat taste. The loss of fat is 

 greater than by the other gravity methods. The 

 skim-milk is much diluted for household or feed- 

 ing purposes. 



The only time water may be advantageously 

 added to milk is when the cows have been a long 

 time in milk and the milk is viscous, and rich in 

 solids. Then a small amount of hot water will 

 help. If the milk has a strong food flavor — 

 such as turnips give — a pint of boiling water put 

 in the shallow pan, as the milk is strained in, helps 

 to some extent to drive off the flavor. 



[147] 



