Milch Cows and Dairy Farming / Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

by Charles Louis Flint

Fig. 74. Milk-pan.

Fig. 75.

Fig. 76.

Fig. 77.

In the bottom of the milk-pan, near one end, is an opening, a, through which the milk is drawn, after the cream is all risen or separated from it, by raising a brass pin, b. The opening is lined with brass, and is three fourths of an inch in diameter. [Fig. 76] represents the tin cylinder magnified. This is pierced, to the height of an inch, with many small holes, diminishing in size towards the top. The cream is all risen in twenty-four hours. The pin is then drawn from the cylinder, and the milk flows out, leaving the thick cream, which is prevented from flowing out by the smallness of the holes in the cylinder.

With the form of pans in most common use in this country, which are circular, three or four inches deep, this shallow depth of milk causes a little more trouble in skimming; but, if the principle is correct, the form and depth of the pan will be easily adapted to it.