The clarion. [volume] (Jackson, Miss.) 1883-1888, 1883-12-12
esssnx KIN ia Otssll


There & some difference Of opinion
IN regard to the setting Of milk. Some
persons choose the shallow pan, and
some the deep pail system; and those
Who practice either one Or the other,
believe their method the best In
deed, il Il difficult for an expert
dairyman Who practices both System
toaay which Of these tive methods
d the better, excepting 20 TAR az It
may be matter Of eonvenience. For
instance, without asapyly Of cold wa
Or or ioa, the dep pail method oa1-
not b used, and che shallow pans
only are ayailahls, while with . good
supply Of sithsr, tho dsop pals srs
economical ofSpace and II every way
less troublsssthAn tho PAM. The
most important sOnsidsration In set
ting the milk il the raising Of sFssm.
This depends upon asssttlsd princi-
pie Of hydrostaties, which IL, that
one 6uid that Is lighter than another
will rise to, and float upen Its surface.
Cream that i lighter than milk, and
according to the rule Of gravity, the
former win riss through and float
upon 9hs latter. There are some
conditions which control and regulate
this movement. The relative dsDsi-
ties Of thu two fluids are changed BY
differences Of temperature. Warm
milk is lighter for thssa bulk than
cold; because cold condenses It, and
cubic foot or . measured gallon of al
fortP-fve degrees is heavier than the
same bulk at Sixty-gve degrees. But
the gravity oftAe cream not changed
to 90 great an extent Is that of the
milk aud thscream becomes relative
ly lighter under these circumstances,
and consequently rises to the surface
more rapidly. Swedish dairymen
have practiced their deep pail and
cold water system ofsetting milk; and
this system has been adopted by
American dairymen with much sue
cess 1t may be applied to either
deep or shallow pans, or to the eaath-
ern pans, sort of intermediate com
promise between the two. In some
diaries, running spring wateris used
for cooling the milk. but the temper
allure is not below fifty-fiye or sixty
degrees i'll the summer time and the
earthern pans are not over eight inch
ss deep. 1t is necessary to use paas
ofthis or even shallewer depths when
temperature is not less than sixty
degrees, because otherwise, the cream
would not have time t. rise before
the milk became sour and ihick.- Bat
in the twenty inch pals sci ia ice
water Of q temperature Of f0rty.five
degrees the milk will remain sweet
for seventy-two hours. This rapid
separation Of the cream mas another
effect which should be mentioned. and
this is that on the cream rises, it
carries with it by attraction and be-
tween its globular fatty particles,
considerable quantity of the milk, so
that in a deep pail, containing twenty |
inches ofmilk, and having Ave inches |
of cream so-called, upon the upper
part of it, at least one-halt of this
cream is milk; while in a shallow
pan containing four inches of milk,
upon which only quarter of an inch
has risen, this cream is nearly pure
and contains little milk. But this
solid cream has been slcwly rising
thrt ugh four inches of milk during
thirty-six hours, while the five inches
has risen in twelve hours through
twenty inches of milk; and this rapid
molten is the cause of the large adj
mixture of milk with the ore IN.