250 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
same frame or sink. In this case it is more economical to dispense with 
the jacket and use a wooden vat for the water. 
“ There is, in this form of vessel, a very large saving in the cream which 
adheres to the sides of the smaller style of vessels ; but the economy of 
labor in the cleansing and care of the vessels is really the greatest of all. 
“ Whatever the form of the milk vessels, running water is the best and 
most economical agent to be employed in cooling the milk. Well water 
answers a very good purpose, but the labor of raising it is sometimes a bar 
to its successful use. 
“ Ice should never be used in butter-making in any of its departments, 
except to reduce the temperature of water, and then it is well to beware of 
ice cold water. The immediate contact of ice with milk, cream or butter, 
does in some manner not well understood, exert a disorganizing effect, and 
the product is permanently injured thereby. 
“ When and how to Skim .—Milk cooled and set as has been recommended, 
will keep sweet as long as is necessary for the cream to rise, however warm 
the room; and the time for removing the cream may be subordinated to the 
convenience of the dairyman. The more convenient and profitable time will 
generally be found to be from 24 to 30 hours after setting. It should not, 
in any case, be deferred until the milk begins to turn sour. 
“ The old form of skimmer, required to separate a film of cream almost as 
tough as a leather apron from a body of hard loppered milk, is not adapted to 
the removal of the cream that rises on milk cooled as above described. The 
cream, under these genial influences, having been constantly parting with 
its caseine instead of becoming encased in it, is in a condition of fluidity and 
must be removed by dipping instead of skimming. The most approved im¬ 
plement for this purpose is made of tin in the form of a cone, and holds 
about a pint. The small end should be made pointed. The edges of the 
large end should be left sharp, and not be rolled or wired. An upright, 
straight handle should be attached to the large end of the cone. When 
used it should be pushed perpendicularly down through the cream into the 
milk, until the cream runs in on all sides at the same time. If some of the 
milk is taken with the cream, no injurious result will follow ; indeed many 
good butter-makers prefer taking enough, so that the cream may not become 
too stiff during the operation of churning. 
“ Cream maybe kept several days, if necessary, but it is better, as a rule, to 
churn every second or third day. The practice which has acquired among 
many, of keeping cream several days, and drugging it from time to time 
with saltpetre or something else, can not be commended. 
“ When milk sours, it is because of the formation of lactic acid from the milk 
sugar. This chemical change is the result of the growth of a microscopic vege¬ 
table organism, which, according to Hallier’s late investigations, is of the 
same origin as common yeast. Like common yeast, this plant requires oxygen 
for its development. This it gathers from the air if the latter have access ; 
