The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1871-11-02
FARMERS COLUMN.
SETTING MILK FOR CREAM.

the best method Of setting milk &c max
butter. I have always used pans, buf
now have in contem plation design t.
use vats with running water; with the
addition of ice when needed, to cool II
What size watts will be most convenient
for thirty COWS, and how shall arrange
the milk watts IN one or more reservoirs.
I would like to have you give me al the
general information, and expense IN Car
ryIng out your plans of such mix or
butter pparatus.-HoMER KAWsoN
There are two plans that may be
adontnT 90 as to secure the benefit OF
holding the milk at an even temperature
by the use of running water. The Orange
CO. plan is to have tanks or pools exca
waited in the earth. These pools are
about two feet deep, six feet wide and
twelve feet long, They are flowed with
water, say, to within two or three inches
of the top or surface Of the earth. Then
pals twenty inches long and eight inches
broad are provided to hold the milk
which, as soon as it comes from the cow,
is strined in the pals and immersed IN
the water-vat for the milk to cream.
These pail shold about fourteen to sixteen
quarts, and two pals, on an average, are
required for cow. We do not know
what the cost Of these pals is at the
present time; but probably from fifty 10
seventy five cents each.
The cost of making milk room on the
Orange Co. plan cannot be stated with
any degree of accuracy as there Is very
great variation in price for labor and
material in different localities Again
some farmers would do a considerable
share Of the work with farm hands and
farm teams at odd spells, which would
be great saving IN expense over the
cost of erection, &c. where he work was
to be done under contract. These eSti
mates properly belong to the locality
where the buildings are to DE erected
since all the items We have named arr
better understood there than with us.
The other plan referred to for setting
milk is less expensive than that last de
scribed, inasmuch as ii good common
milk house may be used for the purpose.
In this case q set of pans, on the Jennings
or Jewett plan, may be adopted instead
of the cold water pools and the milk
pals. These pans are dOnble-that is
an oblong tin pan placed in IA wooden vat
with space between the two for water
The water may be cond ucted from the
spring or penstOck ny means of pipes to
fill the space be Ween the watts, and then
conducted off by means of pipes SO that
there is constant flow of water surroun
ding the inner pan, and thus the milk
may be kept at an even temperature, say
at so 9 4, although the tenn perature of the
atmosphere oftLe room may BE- 10 or Is ,
higher. These pans are made of various
sizes; and each should be large enough to
accommodate the whole mess Of milk
from tue. dairyat one milling. Four pans
are required to make Set, aud when the
fourth pan is wanted for use the first is
ready to skim. That is, the milk in the
first pan will be thirty-six hours old when
the milk IS ready to be strained into the
fourth pan. Thus, it will be seen, after
the four pans once become full the first
milk is to DE SKINNED and emptied, and
is then ready tor the next milking. In
other words, one pan is to be skinned
and emptied, Of is SKINNED milk every
twelve hours, and each pan of milk when
ready to skim IS thirty six hours old.
The time is quite long enough to get up
all the cream on this plan; the temper,
allure having been kept uniform, the
cream is in good order and in condition
To he made into the best butter. These
pans are about five inches deep, and
about one square foot OF pan bottom will
be sufficient for the milk of two cows
A twenty cow pan costs about $12 so
that the entire cost of pans for dairy OF
the sized named, all arranged for receiv-
ing the water underneath the milk, will
be little Less than $50: For ten COWS
the expense is about $50, and for fifty
cows $50. In the arrangement of the
pans they stand side by side, and the
water is constantly flowing under the
pans, or from one to the other. In case
the pan containing the warm milk hap
pens to be nearest the supply pipe, the
communication of water to the other pans
should be cloaed until the warm milk is
cooled, when it may be kept up from one
to the other. Thus it Will be seen that
good outer may be made in warm
weather on the ABOVE plan without going
to the trouble OF building an expensive
milk cellar.
Our correspondent will readily under
stand, from what we have said, the gen
erai features ofthe plans named for set
ting milk, and from the figures giver, it
will be easy to estimate pretty nearly
what the cost will be for DAIRY of thir.
ty COWS.
BEET SUGAR MAKING IN WISCONSIN,