128 BUTTER-MAKING. 
raised by the shallow-pan system, contains more pure fat. 
The fat, as it rises, does not have the same opportunity of 
uniting with so many other globules, owing to the comparatively 
shallow layer it has to pass through, and the temperature is 
not low enough to facilitate the uniting of the globules; that 
is, providing the fat-globules act the same as most other liquids 
at lower temperatures. 
Water-dilution Cream (Hydraulic)—When milk is diluted 
with water, the fat or cream rises much more rapidly and 
completely to the surface than it would in its undiluted form. 
A creaming-can is based upon this principle, and it was expected 
to combine quickness, efficiency, and simplicity. The sepa- 
rator consists simply of a tin can into which the milk is poured 
and then diluted with cold water. In a few hours the cream 
rises to the surface. Arrangements are usually made so that 
the skim-milk can be drawn off from the bottom of the can. 
While the diluted form of the milk apparently causes the 
creaming to be more efficiently and quickly done, it can readily 
be seen that in order to have a skimming efficiency equal to 
other methods of skimming, it must leave only about half as 
much fat, because the milk is diluted with about an equal 
volume of water. If the water-diluted skimmed milk contains 
.2% fat, then the same skim-milk in the undiluted form would 
contain .4 per cent fat. 
The water-dilution method of skimming practically spoils 
skimmed milk for feeding purposes. Skimmed milk which 
contains a fourth or a half of water, has been robbed of its 
essential relish to the calf, and it becomes necessary for the 
calf to consume too much volume in order to get the required 
amount of nourishment. 
This water-dilution system also gives more volume to 
handle. If farm dairying were conducted on a large scale, 
the method would not be practicable. 
Another objection is that the cream which results from 
this dilution method is seldom of good quality. Most well- 
water contains a multitude of micro-organisms which, when 
