Bc])ort on the " Worldng Dairy'' at the Derhij Shoio. »)47 
there is one thing more certain than another in the present day 
about dairy management, it is the importance of the immediate 
reduction of the temperature of the milk when first it comes 
from the cow. Leaving the animal at a temperature of 90°, it 
Fig. 8. — Trough iv'ith deep Cans for Setting Milk on ilie Sicartz System. 
r 
can be reduced by this method in a very short time to 50° or 
60° ; and in hot weather, when the water is acted upon doubly 
by the extracted heat of the milk and also by the external 
atmosphere, a few lumps of ice put in the cistern at intervals 
will keep the temperature of the water at any required level. 
It should probably never rise beyond 65°, nor sink below 40°. 
The germs, or organisms, which in warm weather " turn " the 
milk so frequently in old-fashioned dairies with shallow settings, 
are thus prevented from forming, and this most fertile source 
of bad cream and butter is effectually checked. There is also 
another reason in favour of the system. Milk set in shallow 
vessels is peculiarly apt to absorb bad gases or smells, and such 
odours are not always absent from country farms and dwellings. 
An instance was related to me a short time since of a farm- 
house in Devonshire, of which it became necessary to tar a 
portion to keep the wet out of the wall, and, the dairy window 
being left open, the butter that week acquired a taste of concen- 
trated tar, which rendered it entirely unfit for food. It is 
certain that much butter is constantly reduced in price by the 
advent of certain smells into the dairy ; and servants are too 
apt in hot weather to place eatables in the dairy, as the coolest 
place in the house, in which case, with shallow pans, it is 
hopeless to expect to secure first-rate butter. 
These difficulties are entirely overcome by the submerged 
system of the Americans, and very much lessened by the 
narrowed surface of the cream exposed on the Scandinavian 
plan.* 
* In practice, Swartz cans are very freqiiently fitted with lids, and are kept 
covered after the animal heat has been diivea oil'. — H. M. J. 
VOL. XVII. — S. S. 2 X 
