ILLUSTRATED STOCK DOCTOR. 
ntcs, when it may be set in any of the ways we have mentioned Ah 
other plan is to heat the milk to 100 or 110 degrees and then allow it slow!, 
to cool, ’ 
Temperature. • 
Good butter can be made, if the temperature of the dairy-room docs 
not go above 60 degrees. This is the proper temperature for churning’ 
and working the butter. The temperature for milk may be much lower 
it should not be higher from the time the milk is brought in until thd 
butler is carried away. So far as storing the butter is concerned, if the 
temperature be kept at 40 degrees, so much the better. This, however, 
cannot be dono without ice. 
Various Methods of Raising Cream. 
G ; C \ Caldwell, Professor of Agricultural Chemistry, in Cornell TTm- 
versity, located at Ithaca, N. Y., in relation to some European methods 
“Among the different systems prevalent in Europe, we notice the 
Dutch method m which the milk is cooled down to 60 degrees in a water 
tank, winch requires usually from one and a half to two hours, and the 
m.lk is then set to the depth of four or five inches in a room where the 
temperature ranges from 54 to 60 degrees, and remains about twenty-’ 
our hours ; the Holslcm method, in which the milk is set at about the 
same temperature, without being first cooled in water, to the depth of 
one and one-half to two and one-half inches ;. the Devonshire method,’ 
described as long ago as 1784, where the milk is put in a cool room, 
standing at a depth not greater than from three to four inches for twelve' 
hours ; the vessel containing it is then set over the fire and heated till 
blisters begin to appear in the cream, or to about 200 degrees, when it is" 
set aside again for twelve hours ; the cream is very firm in consistence 
and can be made into butter by simple kneading, and has a sweet, pleas- 
ant taste. Mueller states that the skimmed milk does not retain moro 
than one per cent, of cream ; the Gussander method makes no account 
of temperature, except that it shall not exceed 61 degrees, so that no milk 
cellar or but only a light, dry and. airy room is required ; the milk is put 
m large shallow pans, filling them to the depth no more tfiaii from one to 
one and one-half inches ; the milk is skimmed after twenty-three hours, 
in such a thin layer the milk is so well ceratcd that it remains sweet to 
the end, and the cream is sweet apd very rich in fat.” 
Ihese various experiences should be very suggestive. 
