Deep setting, whether in pails or pans, is always accompanied with
water and the use of ice. In many instances, however, where running
water is abundant, ice is dispensed with, and the pails are set in
pools or tanks, while the pans have water run around them, if not
under them. Under-cooling, however, is pretty well understood to be
a disadvantage, unless the vessel containing the milk is submerged
in water or nearly so. Ice is a good deal used, and the milk rapidly
run down in temperature. Some think this is the better as well as
the quicker way, if not the only way to get all the cream. Our only
objection to this rapid cooling is that it runs the temperature too
low, and, in our opinion, injures the keeping quality of the product.