MILK FROM COW TO CREAM VAT. 87 



larger increase of butter over the gravity meth- 

 ods when we have a hard-skimming milk than 

 when we have a milk that creams readily. The 

 conditions must be the most favorable to secure 

 thorough creaming with the gravity methods, 

 but the separator can be adjusted to get prac- 

 tically all the cream from any and all milk. 



Care in skimming. — The skimming of the 

 Cooley and "shot-gun" deep-setting cans is very 

 different. In the Cooley can the skim-milk is 

 drawn from the bottom and the cream is not 

 disturbed except as it settles as the milk is 

 drawn out of the can, but with the "shot-gun" 



CONE SKIMMER, FOB DSE WITH DEEP CAN 



can the cream is taken off the top with a con- 

 ical dipper and great care is necessary to avoid 

 mixing the cream and milk during the process 

 of skimming. 



Experimental work in creaming. — The ex- 

 periment stations of the United States have 

 done much valuable work in this line. At the 

 New York State Station a comparison of sub- 

 merging milk in cans in spring water at 56 deg. 

 Fah. and in ice water gave three-fourths of a 

 pound more butter per 100 lbs. of milk from 

 the use of ice. 



The Wisconsin Station (Report 1884, page 17) 



