Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1863-06-11
Which are the Best Milk Pans ?

The following experiments lately made
at the Munster Agricultural school Farm
in Ireland, to determine the effect Of
various materials used for milk pans,
upon the yield Of butter, are given in the
London Agriculturaz Gazette. The pans
selected were of FIVE kinds, viz glass,
earthenware, (black glaze delft, (white
earthenware,) timed iron, and wooden
vessels, In order to carry out the ex,
pertinent with the greatest accuracy, the
feeding Of the COWS was changed, and
the temperature of the diary varied at
each experiment. The milk as it came
| from the cows was strained into large
vessel, and then measured accurately in
to the pans. The quantity Of milk set
in all cases was s gallons, and the cream
from this, ranged from 5 to pints.-
One week was allowed to elapse before
the next experiment was commenced.
In all, four experiments were made In
the first experiment the feeding was Of
rich nature, and large produce Of but
ter was expected, and the temperature
of the diary was high for the season,
viz, $50. The feeding consisted of
White Turnips, Swedes, Rape-cake g
lbs. to each COW per day, grains and hay.
The expectation Of large yield Of but
ter was realized, as two Of the vessels
gave the highest produce-3 Tbs. of but
ter from s gallons of milk In the Sec
ond experiment the temperature Of the
diary was lowered to 4S0, and the feed
ing was Aberdeen Turnips, Swedes, grains
and hay. In the third experiment the
temperature was raised to 500, and the
feeding was Mahgles, Swedes, Aberdeen
Turuips and hay. The temperature was
$50 in the fourth experiment, and the
feeding was Mangles, Swedes, grains and
hay. The produce in butter is shown
in the following:
Glass, Earthenware (black glazed
Delft Timed iron, Wood keelers were
tried and in all cases the glass and earthen-
ware glazed exceeded the others by
2 or of butter, to s quarts Of milk.
1t will be noticed that the yield of
butter was varied by change of feed and
temperature, but that the superiority of
the glass and glazed carthenware was
maintained throughout. The milk in
wooden vessels was less affected by tenn
pcrature, wood being poor conductor
of heat. The milk soured first in the
wooden keelers, and in the delft and
timed iron vessels few hours sooner
than in the glass and glazed earthenware
The longer milk is kept sweet, the more
time there will be for the cream to rise
unobstructed by coagulation. The pores
of wooden vessels in time are more or
less affected by moisture and acidity,
according to the pains taken to cleanse
them, and this hastens the souring of
the milk. They cannot be kept as clean
as timed iron or glass. The latter ma
terial in the above experiments gives
about 5 per eont. more butter, than the
timed iron, and Is per cent more than
the wood. The heaviness and brittle
ness of glass and earthenware are OBJ
iectionable, and the loss from breakage,
would probably counterbalanee any ad-
vantage gained in increased quantity of
butter. The timed iron pans in com
mon use in this country, are, all things
considered, the most convenient vessels
vet brought into use. But for the ex-
pense the best vessels would be porce-
lain lined iron ware, such as are used
for preserving kettles. Itmay bea ques-
ton whether the great durability of these
vessels as we'll as their effectiveness,
NAV not make them the cheapest in the
end. The annual interest would not
amount to FIVE cents each, per annum.