Show DAIRY AND POUiTHY INTERESTING CHAPTERS rOfl OUR RURAL RKADBRS llwSeeyful tnrinrri Operate Thl Department fI I tile HnnintiMillllulii Id tile lM al lltr Stock null IVult > rIUI Milln1 of lllnc CTrm This la I simply setting tile milk at or near the temperature al which drawn and quickly reilucInK It to < 5 degree more Rocky Mountain New Milk when drawn Is at the temperature ol About 03 depress and the nearer It lit Ito I-to that temperature when wt the better bet-ter tho results will be But If It la I not Allotted to fall below 90 J degrees bo fore citing the results will be sails Ibitoi if prompt flat proper mine lion of temperature of the milk It produced pro-duced It mutt not bo understood that nil or practically nil tho cream cannot bo raited If the milk It I allowH to drop ton to-n lower dcgrcv than 33 before citing for It can bo I done But In such practice prac-tice II may bo necessary to cool U to a loucr temperature and partial a little longer time allowed for the cream to coma up lly practically nil tho crcnm Is I meant nil but a trace of butter tat nnd Is of butter Some ot the verY smnllont of butter Rlolnilcs are of no practical Vill uc and they are tho list to como up Failures to secure nil the crenm by tho practice of tho Bwedlsh Ittem or attempt to practice It lmo resulted culy when It I hIlA been Improperly prac tkcil And the most common cause for such failure hat been the lack of proper prop-er auction of temperature Many profit to think that If the water It I at 45 degrees that Is nil that It I required re-quired Now tho water In nhlch the cant of milk nre ret may bo at tho Mart 4i degree but na soon nit It hat nn cquallrrd tcmperatttro with the milk Its power for cream raising hat been I expended anti It cannot accomplish I moro In that direction Tho only thing then to bo done It to either change tho water or put In Ice It would bo better to do cither a short time before the two lltildt equalize temperature If lea It used It It of coon better to put enough of It In nl the lIar to reduce the milk to 45 decree The Swedish system or cream railing can bo practiced In any kind of a sheet metal can the diameter or width of which Is I not too grcal nhoul elghl and onehalf Inches should bo the limit of diameter for n round can or width of one oblong In form Hut for cans of the latter form n width ot seven Inches I are practical while round cans of tho usual height twenty Inches would not Ibo I-bo lomcnlrnt to clean of n lest I dlnmc tcr than SJ Inches I Tire l cant may bo act In n common dol box or tank made water tight or even In a mil section of a barrel I At the north tho Item of Ice Is I anything any-thing hut a serious ono to far at cost Is I concerned and there Is I no excuse for n farmer not to store It There Is I no den de-n > lng J thai tho Swedish si stem can bo II srstern W latf more properly practiced If Ice Is uted than It can bo without It this as n rule With Its use there will never be tiny trouble In getting nil the cream between be-tween mlllilngt and In fact In n much shorter limo than tho limit any three to ho hours And when a vessel ot cry small diameter or width Is I used It can even bo accomplished In two hours To test the truth of this State merit nil a glass fruit Jar with milk Just I drawn find set It In a vessel containing con-taining water and plenty of Ice broken fine It tho milk Is from a row fresh In milk you will bo very apt to tee a distinct dis-tinct cream line In forty minutes and have nil the cream to the surface III lest I than double that number of minutes min-utes This Is I an experiment that Anyone Any-one can easily make and It will Prove nn educating one |