Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-12-05
AnrilulturaI.
Preserving Milk and K8aisins
C.eaIl.

Among the other celebrities at the :. Weld
Farm Fes ival - of last July was a Mr.. n.
w. Clark from Detroit, Michigan, who was
at that time travelling 10 the stern States
for the purpose of introducing a new and
patented Invention of his for the better pres
ervation OF milk, butter, eggs, &C. Both of
us happening to be an hour or two ahead of
the appointed time had chance ex mime
his plans and drawings, and to hear from him
a detailed account of what he claimed to be
new discoveries in the art of preserving milk
and making butter.
Mr. Clark has erected in Detroit very
large building for the purpose of supplying
sweet milk TO the city. Ii consists OF a two
story ice house, the upper floor Of which is of
galvanized iron, which the ice rests. In
the lower story are large tin cans for holding
the milk These are placed in tanks that are
constantly full of cold water from the melt
ing ice above. The cans are filled from an
ofhce M through q funnel which passes
through the thick wells OF the preserving
room pipe and faucet from the bottom
Of the cans, aisp piercing the wall into the
office, allnws of the milk being drawn out for
sale without the attendant entering the cold
apartment. TIE milk can be cooled down TO
the temperature of "a degrees.
The cans each contain an agItator which Is
moved by a small steam engine When cream
is to be taken fl and cold separately the agi-
tator is not used.
Mr.. Clark claims that he can keep milk
sWeet a whole year If he chooses. As 1t
never gets sour, the cans do not require TO be
washed. The conducting pipes are arranged
with valves so that they may be cleansed,
which Is done by swabbing out with lime
water.
He also claims that lime water is better
than hot soap-suds to clean and purify all
milk utensils experiment have not yet
tried, but intend 20. He says he has found
out many new things about the nature of
milk and butter. He claims that milk sew
eral feet deep will throw up all Its cream In
twentv-iour hours at a temperature OF 81 ,
only 2 above the freezing point
Having occasion to make some alterations
in nv fall and winter uiiIk-rooms, while
waiting for paint to dfy before usng them, |
found it convenient to try the experiment OF
keeping milk in cold room while the cream
was rising. / have osed my dwelling-house
cellar for milk during the warm months,
keeTipg the windows constantly opened 10
admit fresh, pure air. This season kept my
milk in the cellar till into November, letting
the windows remain open usual, with the
Temperature some mornings down to 4Os and
less. And am sat ST, d | shall no, try that
experiment. again at present, unless l an
obliged 20. | find have lost much as Is
per cent. of the cream by letting it rise in a
cold room. Then it takes twice as Ling to
churp sweet cream as It does that which il
sour and thick as cream will be if kept in q
warm place.
am not entirely satisfied yet that an IN
derground cellar is the best place in which &c
keep milk any time of thefyear. Mr. Jason
Tower, a very successful butter maker oil
franklin, Mass. hasskept his milk on the
FIRST floor above the cellar all through the no,
months fo-. several gears past, having a sla
floor TO allow some circulation of air between
this and the cellar room below.
= lie thinks his upper room is little toe
warm dusing she hottess'weather in July anc
August. but he certsinly has been able t.
make considerably Target amount of butter
per COW during the season than have, al
. slough other circumstances do not seem to b
much in his favor. A. w CHEEvER.
So Sheldonyille, Mass. Nov. Is, 1866.