Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-08-19
OBJ 1airp.
SETTING MILK IN DEEP VESSELS.

The author of ogden Farm Papers says
in the .igriculturist =
was brought up on the shallow-pan sys-
tenn, and rarely set my milk more than I'M inch
deep. had half-dozcn cans made of three
sheets of l2-inch by l74-inch tin, measuring,
when finished, about II inches deep, and IL!
inches in diameter | then moved into my
summer milk-room (under-ground) IN I'M
used horse trough. about lS 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 shallow pans yet and this affords an OPP
portunity for comparison. In the morning
we set three of the cans, filled to within an
inch of the top IN the trough AT evening,
only two can be put in. the third being put
on the floors outside of the trough. My self
regulating windmill, which works in the
lightest winds and is rarely still, keeps an
almost constant flow of water. from deep
well, nearly Il quarter of II mile away, pour
ing into the trough and flowing out mt its
other end This keeps the temperature ut
about $50 or 500 | have not ice enough to
keep il us cold as Mr.. Schwartz does his. and
| doubt whether that is ut all necessary.
Neither do | skim until the milk has stood
nearly twenty -four hours (jnst before the
second mlking) and I have not even tired
to see whether il would do ~ well to skim at
the end of twelve 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 ut each milking, two cans
are put ut once in the water and one is left
outside for twelve hours, and is then taken
inside. The following are the results:
1 /. In ordinary weather, the milk that is
set in the old-fashoned pans yields all its
cream, but turns IL little sour within twenty
four hours.
2 The two cans that are put mt once in the
water, remain entirely sweet, and they yield,
rs nearly Us | can judge without accurate
measurement, ut least us much cream us we
would get from the same amount of milk in
shallow pans-possiby little more.
3. The milk in the can that passes its first
Twelve hours out OF the Watcr-prODaDly ne
cause it cools off more slowly-gets more
sour than the milk in the shallow pans, turn
ing quite thick. think it thickens before it
gives up all its cream, rs we seem to get
rather less cream from this can than from
the other two
A. We make quite us much butter from IL
given quantity of milk as we did when using
pans.
5. The skimming is done with dippcr,
and is done much more expedtiously than
under the old system, occupying the same
time for one can that it did for one pan.
6. We use six cans in place of from 80 to
10 pans.
7. The cream is of II uniform consistency,
and much more liquid than when so much of
its surface is exposed to the air. The cream
on II pan of Jersey milk that has stood TWEEN
ty-four hours, is so tough rs to seem almost
leathcry and can be taken off in mass
almost rolled off. The cream ON one of my
cans-two inches thick-is liquid, and cannot
be taken up with II puncturcd straincr.
4. Al.