BUTTER- MAKING. 



689 



Fig. 



significance in butter dairying ; but though always open for recognition in every but- 

 ter-making establishment, whether corporate or private, it has failed of being recog- 

 nized both by dairymen and dairy writers, perhaps because they have had their 

 minds intently bent on some ideal temperature or depth as the sine qua non. 



" A further consideration is depth ; other circumstances being equal, it must be 

 evident that it will take cream less time to rise through a thin structure than a thick 

 one — less time to rise through three inches than twelve. , But depth involves tem- 

 perature, which makes the question of depth a complicated one. 



"In using low temperatures, the depth and bulk of milk should be graduated to 

 the warmth, so that the rising of the cream shall not be arrested by too soon bringing i 

 the temperature of the milk to a stand-still. If the cooling is sufficiently rapid to 

 prevent the milk from souring before the cream is all up, the slower the cream the 

 "better, as the benefit of a falling temperature will be 1 more fully availed of. This is 

 one reason why cooling milk in cold air is better than cooling milk in cold water ; 

 the water being a better conductor than the air, brings the temperature to a stand' 

 still too soon. But at the beginning the rapid cooling will, throw up cream faster 

 than slow' cooling, but the slow cooling produces the best results in the end-'" 



Milk-Setting ane» Milk-Coolers. '<"> 



'.' The advocates of deep setting and of 

 shallow setting of milk have each strong 

 reasons in, their favor. The commonest 

 sizes of pans are about 12 to 18 inches in 

 diameter at the top and 8 to 10 at the bot- 

 tom, and are about 6 to 8 inches deep. 

 They were formerly made of tin, but are 

 -ow in many instances made of galvanized' iron.' In some instances 

 glass pans have been ,.; 



"liiras 



success fully em-, 

 ployed. In Fig. 853 

 we present the shape 

 of a pan for shallow 

 setting of milk. 



A convenient set of 

 milk-shelves is shown 

 in Fig. 854. These 

 were presented in the 

 American Agricultur- 

 ist for March, 1876, 

 and were much ad- 

 mired at the time. 

 The revolving shelves 

 are not shown with 

 the pans upon them, ; 

 in order that their 

 structure may be seen. 



853.— fan for Setting 

 Milk. ' 



Fie. 854.— Revolving Milk-shelvM. 



