Archive image from page 620 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 355.âJIiLK-PAiL. Fig. 356 - Milk vase. 4 gallons, and to prevent splashing a round and flat disc of wood swims on the milk in the pail. In some districts, however, metal vases (Fig. 356) tinned on the inside are in use, of a shape which is quite unsuited for the purpose, and requires Dutch cleanliness to keep them iu a pure state. They are carried in neat baskets, which secure them well, and placed on a small hand-cart to take F
Archive image from page 620 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 355.âJIiLK-PAiL. Fig. 356 - Milk vase. 4 gallons, and to prevent splashing a round and flat disc of wood swims on the milk in the pail. In some districts, however, metal vases (Fig. 356) tinned on the inside are in use, of a shape which is quite unsuited for the purpose, and requires Dutch cleanliness to keep them iu a pure state. They are carried in neat baskets, which secure them well, and placed on a small hand-cart to take Fig 357 âWeli 1 I I LI nl. Milk them to the dairy. Sometimes the milk is cooled by placing these vases and also the pails, which are made of tin in this case, in cold water, but =â â stables, neatly built of brick nnd cemented. If underground they are supplied with covers to prevent dust or dirt falling into the milk. The annexed engraving (Fig. 357) shows the method of cooling in a well, which is only used in summer, when the milk cannot be sufhciently cooled in the ojjen troughs. The milk remains in these cooling baths until it is of the same temperature as the water, and is then taken to the daily and poured into the pans or dishes for cream rising. Wooden dishes and also differentl}- shaped earthenware vessels (Figs. 358 and 359) are used for this purpose. The dairy is generally very well built, and all the precau- tions to provide for fresh air, dryness, and cleanliness are observed. The milk-pans are arranged on shelves, and a smaller tub is used for collect- ing the cream, while a larger one receives the skim-milk. The cream is taken off after twenty-four hours, and put in the above-mentioned tub or barrel, where it remains until it has soured and thickened. In the summer this process, if necessary, is accelerated by adding some buttermilk, in the winter by warming the cream. The skim-milk is poured into the milk-barrel or tub for further use. The ar- r
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