The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1871-11-04
F4RM IND HOUSEHOLD.
Ogden Farm Papers.

Ogden Farm Papers.
| intimated in my last, that l should
have something to say in the future about
newly recommended method of setting
milk for cream in very deep vessels. The
result is so manifest, that it does not seem
worth while to wait longer, before stating
it. Taking it all in all, l regard it as the
most important improvement in butter
making, that has come up in my time. l
have just completed the plans and specifi-
cations for building an elaborate milk-house
for client in Massachusetts,, with water
piping for shelves. having flow of warm
water through them in winter, and cold
water III summer; and l have advised that
the plan be abandoned and that a much
cheaper one be adopted, suitable for the
new, or Swedish" system. was brought
mp on the shallow-pan system, and rarely
set my milk more than an inch deep
Having confidence in the source from which
| obtained the information in regard to the
"Swedish plan, had a half-dozen cans
made Of three sheets of 12-inch by III inch
tin, measuring when finished, about II
inches deep, and II inches in diameter
| then moved into my summer milk-room
lunder ground) an unused horse-trough,
about II inches deep, and large enough to
hold five of the cans. Three cans hold
most of the milk of each milking. but we
are obliged to set some of the milk in the
I ~. ~ H..
tunity for comparison. In the morning we
set three of the cans, filled to within an
inch of the top. in the trough. At even
ing only two cans can be put in, the third
being put on the floor outside of the
trough. My self-regulating windmill, which
works in the lightest winds and is rarely
still, keeps an almost constant How of
water, from deep well, nearly quarter
of mile away, pouring into the trough,
and flowing ont at its other end. This
keeps the temperature at about So or So.
| have not ice enough to keep it as cold as
Mr.. Swartz does his. and / doubt whether
this is necessary. Neither do l skim until
the milk has stood nearly 81 hours (just
before the second milking,) and have not
even tried to see if it would do as we'll to
skim at the end of 12 hours. At five
o'clock on the second morning, the three
cans of the previous morning are skinned:
the two of the evening before are moved
up to the head Of the trough, and the third,
which has stood outside, is put in the water,
Then two of the morning cans are put in,
and the third is set outside. Thus, at each
milking. two cans are put at once in the
water, and one is left outside for ~ hours,
and is then taken in. The following are
the results:
1. In ordinary weather, the milk that is
set in the old fashioned pans yields all its
cream but turns /. little sour within the
"a hours.
9 The two cans that are pnt at once in
the water, remain entirely sweet and they
yield, as nearly as can judge without
accurate measurement, at least as much
cream as we would get from the same
amount of milk in shallow pans-possibly
little more.
3. The milk in the can that passes its
first twelve hours out of the water-proba-
bly, because it cools off much more slowly
gets more sour than the milk in the shall
low pans, turning quite thick. | think it
thickens before it gives up all the cream,
as we seem to get rather less cream from
this can than from the other two.
T. We make quite us much butter from a
given quantity of milk as we did when
using pans.
). The Swimming is done with dipper,
and is done much more expeditiously than
under the old system, occupying the same
time for one can that it did for one pan.
6. We use cans in place of from so to
100 pans.
= The cream is of uniform consistency.
and much more liquid than when SO much
of its surface is exposed to the air. The
cream on pan of Jersey milk that has
stood twenty-four hours is so tough as to
seem almost leathery, and can be taken off
i'll Il masS-almost rolled of. The cream
on one of my cans-two inches thlck-lS
liquid and cannot be taken up with pune
tmred Strainer. am thus far disposed to
attribute to this the fact that the "mar-
bling: of the color of the butter, which
we scarcely ever avoided before, has entire
ly disappeared under the new method: the
80. F. butter being now pune solid
gold color throughout. 1t is not unlikely
that the exposure of SO much of the cream
to the air affected the color of parts of the
butter. Then, again, the CT am now mixes
thoroughly, and at once, in the cream-pail.
while that which was taken from the old
pans was always more or less clotted. One
of the old-fashioned preventives of omar
bling" was to stir the cream thoroughly
together whenever new Swimming was
added. Hitherto, however thoroughly this
was done, the cream was always quite
,umpy when it was turned into the cburn;
it now pours like smooth syrup.
3. This cannot be called a result it is.
as yet. only suggestion, and one that will
be difficult to prove. My butter, from the
same cows and the same focd, has never
been SO good as it now is. May not the
present improved quality be due in part to
1;ttl 6 l,,, 80