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WISCONSIN STATE AGRICULTURAL SOCIETY. 
and out of the pools, and the flow should be sufficient to divest 
the milk of its animal heat in less than an hour. 
Some experiments have been made with a view of deter¬ 
mining at what temperature the water in the pools enables op¬ 
erations to be conducted with the most success; and the best 
results in cream (quantity and quality considered) are obtained 
when the natural temperature of the water flowing into the pools 
is about 5b deg. Fahr. The pools should not be kept at so low 
a temperature as 48 deg., nor much, if any, above 57 deg. 
The range of temperature desired by some is from 56 deg. to 
60 deg. It is claimed that more cream, and that of better 
quality for butter-making, may be obtained by setting the milk 
on the above plan, than it will yield when set shallower in 
pans, or when exposed to uneven temperatures. 
One feature in the process, deemed of great importance, is 
to expose as little of the surface of the milk to the air as possi¬ 
ble, in order that the top of the cream may not get dry, as this 
has a tendency to fleck the butter and injure the flavor. The 
milk of one day is left in the pools until next morning, which 
gives twenty-four hours for the morning’s mess and twelve 
hours for the evening’s mess to cream. The pails are then 
taken out of the pools and the cream dipped off. In remov¬ 
ing the cream a little tunnel-shaped cup, with a long upright 
handle is used, and the thin cream is dipped off down to the 
milk-line, which is readily recognized by the blue appearance 
of the milk. 
In the fall and spring of the year the cream, as it is dipped, 
goes immediately to the churns, and is churned sweet. In 
summer the cream is dipped into the pails and returned to the 
pool, and kept there till it acquires a slightly acid taste, when 
it is ready for the churns. 
The cream having been removed, the skimmed milk in the 
pails is now turned into the cheese-vat to be made into “skim- 
cheese.” The pails then go to the wash-room where they are 
thoroughly cleansed with soap and water, and set upon a rack 
exposed to the sun and air. At some factories, the pails, after 
