The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1873-06-24

this time uhN rilrt thu lutlOwluH queries,
which each r,adcr can answer for him
self aud in the answers to which l think
will be found the solution Of this question.
The principle upon which the Jewett
pan is constructed r,ccludes the idea OF
deep setting, il connection vita It's use,
and is there not thereby an Increase OF
labor over the pail system
Is it not easier to skim milk set twelve
inches deep than when set one-lourth that
depth. aud presenting four times the ex-
tent of surface ? If | mistake not, three
inches would be near the average depth
for the season, where but one six inch pan
is used for each milking.
If the large pans could be easily taken
to pieces, and placed, in convenient sized
sections, in large dish pan and thus
washed and scalded, and afterwards placed
10 the sun to dry, could not the operation
be performed much more perfectly, and
bv The use Of much less hot water than
when whole aud set in frame ? And If
so. is hot the pail system prefer able in
this respect?
When the skimming is completed, can
not the sour milk be much more easily
disposed of when left in pals Of conven-
lent size to be carried at once to its desti-
nation, than when lett in a large mass.
to BE run out through tube to some re-
ceptaclc from which it must be dipped
into pals and carried TO the same place ?
Which is most liable to generate i'm
pure air, attract flies, and impure taints,
the system with or without such conduct
ors and rcceptacle2
Is not an arrangement by which we
can adapt the capacity ofthe storage used
TO the amount of our milk, preferable to
that which will not admit Of this and
will, in consequence, require nearly the
same amount OF labor to collect the cream
from the small amount Of milk produced
in the fall and winter that it does in the
best Of the season
Where ice must be depended upon for
cooling the water, which is most conven-
lent, to place the ice in the water in which
the vessels Of milk are immersed, or both
] thC iNC ouu NdiCl III u tuuh HUH MulCu
the water must pass under the milk, and
that, or like amount. be returned to the
same tank The one system requiring
the constantly repeated lifting of large
amount of water, and the other avoiding
that necessity.
Which will cost the most when in use
for u long time, and where the first cost
is the same, those vessels so constructed
that with ordinary care no rusting takes
place, or those which by their peculiar
construction are constantly exposed to
oxidation
And finally which shall We choose
that system which exposes an unnecessary
amount of cream surface to the contami
mating influence Of the hot air Of summer
or that which docs not?
These are all questions which | think
pertain directly to this subject. and if TIT
readers of the Farmer can answer then
satisfactorily to themselves, they vii
doubtless have little trouble in reaching
a correct solution Of the main question
If they do not have legitimate bearing
upon the subject of inquiry, or are un
fairly stated, l trust that | shall be cor
rected by some of the many correspon
dents Of the Farmer who are more famil
lar with the use of the Jewett pan tba
myself.
REGULATING THE WATER.
In reply to the inquiry how the amour
OF cold or warm water can be regulate
in order to secure right temperature,
! would recommend that the correspondent
e who makes it, or any other reader who
! curious to know read that part of m
!. paper referred to which treats Of hi
4 subject | would do it by faucets, wit
! which the amount of either hot or col
: water may be graduated by the temper;
n turc of the room
= With regard to the enquiry about tn
proper state for milk to reach before b.
ing skinned, l would make the sam
suggestion. | cannot frame language b
which to express myself more clearly w
this subjec, than l there use, when l sa
e The milk is skinned as soon as tn
u cream has all risen, which fact can
0 readily determined by an experinced OF
u orator by its general appearance and ii
It fact that acidity has slightly commence
I in the milk"
- MORE OR LESS cHURNIN0.
n With regard to the question why crea
e requires more agitation during some SCI
/. sons Of the year than at others. l repl
e that believe it is mainly owing to Ii
Is difference in the temperature Of the crea
IF at the time Of churnng, and while rsn
,r although there is PROFESSIONALLY diffe
a ence in this respect in the cream fro
d different cows, and perhaps also Of ii
|. same cows, when not regularly sailed al
70 and properly cared for.
,e some time ago set my milk for seve
lie al winters in succession, in a room whe
during the night the temperature sank
CO a very low point, and it was not uncol
r . mon during that time that we had trout
Id with the churning of our cream. Whcth
ne it was owing to the fact ofthis low tempe
il ature while rising, or to tho fact that
90 tempered our cream for churning
guess, will not now stop to enquire,
m only add, that when the temperature
Il. my milk while the cream is rising, a
,is of the cream at the time Of churning |
ce been properly cared for. have ne,
,;s had any trouble about this matter
he churning, or observed any great differeI
Tx in the time required to perform the
re-. Grafton, when The agitation has been
N same.
If such cold rooms must be used,
he would recommend that the milk be sea
nj ed, hut not otherwise,
he +. ID, DOUGLAS
bt. Whiting, VI.
~ WHAT EACH GETs.-An estimate