Manual of agriculture, for the school, the farm, and the fireside . toadvantage, but it should have a floor of gravel or loam,dry and porous, and without cement. 942. Carbonic acid, a heavy and noxious gas, is apt toinfect the atmosphere near the bottom of a cellar, and aporous floor acts as an absorbent. It is evident that creamwill not rise so quickly or so well when the milk pans areset on the cellar bottom. The air is less pure, and the THE MILK STAND. 259 cream is liable to become acrid. When the object is toobtain the most cream in the shortest time, the milkshould stand on shelves from
Manual of agriculture, for the school, the farm, and the fireside . toadvantage, but it should have a floor of gravel or loam,dry and porous, and without cement. 942. Carbonic acid, a heavy and noxious gas, is apt toinfect the atmosphere near the bottom of a cellar, and aporous floor acts as an absorbent. It is evident that creamwill not rise so quickly or so well when the milk pans areset on the cellar bottom. The air is less pure, and the THE MILK STAND. 259 cream is liable to become acrid. When the object is toobtain the most cream in the shortest time, the milkshould stand on shelves from four to six feet from thefloor, around which a free circulation of air can be hadfrom the windows. 943. A very convenientmilk stand is representedin figure 88. It is madeof light seasoned wood inan octagonal form, andwill hold one hundredand seventy-six pans ofthe ordinary form andsize. It is simple andeasily constructed, econo-mizes space, and may beadapted to a room of anysize used for this or asimilar purpose. If astream of pure water benear at hand, it may be. Fig. 88. brought in under the stjind by one channel and taken out by another, thus keeping up a constant circulation under the milk stand. This is regarded as highly important by many dairymen. 944. Milk pans are generally made of tin, this having been found to be the best on the whole. After the milk has stood from eighteen to twenty-four hours in a favorable place, the cream may be removed and placed in stone jars where it is kept till the churning. It is always best to churn as often as possible; in large dairies every day, in smaller ones every other day. But where this is not practicable, put the cream into a stone jar and sprinkle23 260 ECONOMY OP THE HOUSEHOLD. over a little pure fine salt. When more cream is added,stir up the whole together and sprinkle over it a littlemore salt, and so on till there is enough to churn. 945. Butter may be got from cream when at a temper-ature ranging from forty-five to seventy
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Keywords: ., bookcentury1900, bookdecade, booksubjectagriculture, bookyear1912
