KEEPING MILK.
When the milk is in the cheese vat, it should be stirred and aired at night until the temperature is down to 70 degrees, if it is to stand quiet; if an agitator is used, which is preferable, no further attention need be paid to the milk but to see that the supply of cold water is ample and continuous. As to mixing the morning's with the night's milk, it appears to be preferable to working up the two milkings separately.
BUTTER MAKING.
There really are but four systems of setting milk for cream, notwithstanding the numerous inventions and devices. These are: 1. Cooling in water; 2. cooling in air; 3. shallow setting; 4. deep setting.
DEEP SETTING AND WATER COOLING.
Deep setting, whether in pails or pans, is always accompanied with water and the use of ice. In many instances, however, where running water is abundant, ice is dispensed with, and the pails are set in pools or tanks, while the pans have water run around them, if not under them. Under-cooling, however, is pretty well understood to be a disadvantage, unless the vessel containing the milk is submerged in water or nearly so. Ice is a good deal used, and the milk rapidly run down in temperature. Some think this is the better as well as the quicker way, if not the only way to get all the cream. Our only objection to this rapid cooling is that it runs the temperature too low, and, in our opinion, injures the keeping quality of the product.