136 THE FARM DAIRY. 



Some kind of a vessel a.bout the same depth 

 as the cream caa and sieveral inches larger in 

 diameter is needed to put the cream can in and 

 surromid it with water, warm or cold, as needed 

 to warm or cool the cream. A wooden vat may 

 be used for this purpose. 



Deep Oiald-setting Cream. — The cream from 

 the deep cold-setting will bei, or should be, at a 

 low temperature when taken from the ndlk. 

 This may be put in the cream can or vat and 

 held at a low temperature, as low as 50 deg., if 

 practical, adding the cream from each succeed- 

 ing skimming until a churning is secured, or 

 from tw(| to four days, giving the cream a thor- 

 ough stirring every time fresh cream is added. 

 About eighteen to twenty hours before you wish 

 to chum warm this cream to 65 deg. and hold it 

 at this temperature until ripened, which will be 

 about eighteen hours. 



Separator Cream. — The! cream from the sep- 

 arator should be immediately cooled to a low 

 temperature, the degree depending on when it 

 is to be churned. If td be held two or three 

 days, cool it to 50 deg., or as nearly as practical'. 

 If ice is used 40 deg. can be reached. The 

 cream from each succesisive skimming may be 

 added to the can and thoroughly mixed at each 

 addition of cream. This cream may be ripened 

 the same as the cream from the deep cold 

 system. 



