Milk. 
295 
The milkers pour the contents of their pails into the tin vessel 
(fig. 1), which may be placed close to the door, so that the men 
need not enter the dairy at all. From this vessel it is poured into 
the shallow tin pans to a depth of to 2 inches, and left at rest 
for 24 hours, after which time the milk is drawn from under the 
cream by pulling out the brass plug, «Scc. 
Fig. 4. Fig. 5. 
Pans of that shape and depth are well adapted for keeping the 
milk perfectly sweet, even in summer, for at least 30 hours, and 
to throw up within 24 hours nearly all the cream that can be 
separated at all. The cream thus obtained, being quite sweet, 
unquestionably produces a finer-flavoured butter than that which 
is made of sour cream, as is commonly the case. 
The chief peculiarity of these pans is their shallowness. Major 
Gussander's pans are only 2 inches deep, and they are filled with 
milk to a depth of 1^ inches. I am inclined to think they might 
be made 2J inches deep, and of such dimensions as to hold 4 or 
5 gallons of milk, and be put up in dairies as fixtures, resting on 
stone slabs or slate. They do not require to be scrubbed, and 
keep perfectly bright if they are washed out with a clean sponge, 
kept for this purpose and a little boiling water, directly the 
contents have been removed. The sponge should be rinsed out, 
put for a minute or two in boiling water, and then hung up to 
dry in an airy place. 
Glass pans are easily kept clean, and are otherwise well adapted 
for keeping milk and cream in a sweet condition. Like all round 
