230 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
wide, and are arranged so that the milk may be drawn off 
through an orifice in the bottom. The skimming is effected 
with a tin scoop. 
The above figure (25) will illustrate this apparatus. It does 
its work very effectually. 
THE JEWETT PAN. 
The Jewett pan is somewhat similar in construction to the 
Jennings Pan, and the same principles are involved in its op¬ 
eration. I have tested the Jennings pan in my own dairy, and 
am well pleased with it; and I believe these pans are a very 
great saving both in labor and product over the old system of 
setting the milk in small pans They can be made of any de¬ 
sired size to accommodate the entire mess of milk from-a mode¬ 
rate sized dairy. Usually, one surface foot of pan bottom will be 
sufficient for two cows ; so that any one maj calculate pretty 
accurately what will be needed for his dairy. The sides of the 
pan are about five inches high. 
In farm dairies, where the milk rooms are not constructed 
on the Orange county plan, or that described for making Phil¬ 
adelphia butter, these pans serve a very important purpose, 
since the milk, by means of running water, may be kept at a 
pretty even temperature in an ordinary, or less expensive milk 
room. The way to use them is to put one milking of ttm en¬ 
tire dairy into one pan, adjusting the faucet in the supply pipe 
so as to use just water enough to extract the animal heat from 
the milk, and keep it at the desired temperature while the 
cream is rising—say from 60 to 62 deg. At the time the fourth 
pan is wanted for use, the first will be ready to skirn ; then 
stop the water from running into the pan that a sufficient quan¬ 
tity of water may run out while the milk is skimmed, and run 
off to enable the milk-maid to clean the pan. 
The American Artizan thus describes the following cut of the 
Jewett pan: 
