130 THE FARM DAIRY. 



ity of cream is the thorough creaming that is 

 secured. I have not found it practicable to 

 treat the milk this way in the summer months. 

 Such cream as this is ripe and ready to chum 

 when taken from the milk, hut it can be held 

 two or three days with safety if kept at a low 

 temperature. It contains but a small per cent 

 of milk, and for that reason does not sour or 

 ripen so fast as cream that has a larger per cent 

 of milk in it. 



When milk is set in small shallow pans it can 

 be treated to this heating and cooling process 

 by placing the pans in a vessel of hot water or 

 over boiling water and heat with steam. When 

 this is practiced the temperature of the milk 

 room must be held down as low as 40 deg. Fah., 

 if possible, or the milk will sour too soon. My 

 practice was to open the windows and get the 

 temperature down near the freezing point until 

 the milk was cooled. 



Do not skim the ndlk until it is ready to be 

 skimmed. The cream cannot be taken off from 

 shallow pans without considerable loss. It 

 'should stand until the cream thickens and the 

 temperature of the room should be such as to 

 cause it to thicken before it is old enough to 

 suffer in flavor. Observation and experience 

 teach a person about these matters. It is also, 

 important that the milk should be skimmed as 

 soon as it is ready; if not there is danger of 

 loss in flavor. 



