The fats, then, should be, more strictly spealdng, called respectively, Tri-Olein, Td-Palmatin, Tri Stearin , etc. The following ma y be taken as among the important faets in the setting of cream. 1. The milk globule has a less speeific gravity than the water or any other constituent of milk. 2. If the milk is allowed to stand at a high tempera ture, conditions are immediately produced suit able to the growth of the little fungus plant, penieilleum crustaceum, and the milk commences to sour before the cream has a chanee to form. 3. Water and caseine, etc., grow cool much faster than the milk globules. 4. bince the diameter of the milk globule varies in different breeds, a system which would be practical for the milk containing the largest globules, might totally fail if applied to any other milk. What is needed is a system applicable to mixed milk. 5. While the milk globules expand more by heat, and contract more by cold, than the water of the milk, still they are poorer conductors of heat tban the water and caseine of milk, and consequently ex pand more slowly on the application of heat, and contract more slowly on the application of cold. It would not be difficult from these facts to reason that the proper system to be adopted is to place the milk in a room, the temperature of which is a few degrees below the lowest point which it is desirable •for the milk to reach. By
adopting this means, the milk from a warrn state is cooled gradually down, which sends the milk globules rapidly up, not only for the reason that the fluid in which they are suspended becomes cooled faster than tbe globules, but because at the same time it becomes heavier. The working of butter, packing and transportation, are of great importance in its manufacture. We once heard the late and lamented Charles Bragdon, a good judge of butter, say, "God bless the woman who works butter too much." This WaS in the days when butter working and improved machinery were little known. The washing of butter, and taking it from the churn when yet in a granular state, and butter workers, have left no exeuse for over-working butter to eet out the butter milk Shown, are two of the best forms of butter workers ; they should be used in every establish ment where butter is made in eonsider able quantity for market The ae companying euts will show improved f orms. In packing makers, who have responsible agents for hand• ling their goods. It is carried in refrigerator cars, and removed to other refrigerators immedi ately from the cars, served fresh every morning in tirde for breakfast—some makers getting as high as seventy-five cents per pound, however low the ordinary priee may be.