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Ti'he
StilURoom
milk
should
be
taken
straight
to
the
dairy
as
soon
as
possible
after
milking,
and
poured
through
a
hair
sieve
or
other
strainer
into
shallow
pans
—
about
DIAPHRAGM
CHURN.
four
to
six
inches
deep.
These
should
be kept
at
a
temperature
of
between
46°
and
56°
F.
In
from
twenty-four
to
thirty-six
hours,
according
to
the
season
(more
quickly
in
summer),
the
cream
is
10