1903 The still-room by C. Roundell

StilURoom

Ti'he

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.

These should be kept

inches deep.

six

four

to

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