for the milk with the same utensils in kind for that pur- 

 pose that her great-grandmother had. She must strain 

 the milk into heavy jars ; and these will probably be 

 set away in the cellar with the vegetables. Twice 

 each day, the milk must be skimmed — these heavy 

 jars lifted, washed and set away again. 



The amount of strength required, aside from other 

 considerations, is great ; while a comparatively small 

 amount of money invested in a small creamery would 

 lighten the labor very much. In small dairies I think 

 the deep setting system is best. This need not mean 

 extra labor for the farmer in pumping water for cool- 

 ing purposes. He can so place his tank, that the 

 water will run from it into the watering trough. 



One very important point in favor of deep setting 

 is the rapidity with which the cream is raised. Each 

 milking- can be skimmed before the next is brought in. 

 This very essentially shortens the time till the cream 

 can be churned. Anything which shortens the time 

 from the milk pail to the butter plate is an improve- 

 ment. Other points in favor of this system are less 

 time required for skimming, fewer utensils to be 

 washed, the removal of the milk from bad odors, and 

 sweet skim milk for feeding purposes. 



Another good way to obtain the cream is by the 

 use of the separator, but perhaps this w T ould not be 

 found as profitable in small dairies. Whatever method 

 is used, skim while sweet. When different skimmings 

 are to be churned together, they should be thoroughly 

 mixed, in order to ripen evenly. Sweet and sour cream 

 should not be churned together. At least twelve hours 

 should pass after mixing before churning. 



Each one must judge for himself at what tempera- 

 ture the cream should be churned. A good rule is a 



