The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1873-04-15
tCoNrfNuED.
cnuRNfSd THE WHOLE MILK.

CONTINUED.
clluRNfNG THE WHOLE MILK.
Among these was the idea Of cburniOg
the whole milk. After consulting those
who had practiced this method and gain.
ing such Information as | could from all
other available sources, short Of actual
trial, l reluctantly abandoned the project
for the following reasons:
|. found that the cost of mechani-
cal power, in the absence Of easily avail
able water power, would be so great as
to render the execution Oft Improbable.
. That the cost of the necessary fix
lures with which to apply this power and
accomplish the object, would be much
greater than by any other process.
3. That while as much butter might
be obtained it would be of an inferior
quality, owing to the imperfect scpara-
ton caused by churning the cream with
the entire mass of caseinc.
4. That by this process it would be
necessary to churn every day, and the
extra time and labor required for this
would al me be equal to all the time and
labor required in the skimming and care
of the milk, and churning the entire
cream by the process Of deep setting
which finally decided to adopt.
THE ORANGE COUNTY IDEA.
With this Orange county idea as a ba.
sis, have established system for my
own use, description of which | will
present for your consideration.
l do not claim that it is theoretically
better than that from which the idea Of
deep setting was copied, | hold that the
Orange county theory of raising cream is
the best yet devised for that purpose. The
change which | have introduced is in the
form of the pals, by which they are made
much more convenient TO handle and
wash, and the skimming Of the milk
which they contain is more easily accom-.
plished 1t is thus improved in its prac-
teal application without perccptibly af.
fecting its results.
In giving you this description of my
system of butter-making l have no OK
to grind" no patent to advertise, no I'm.
tried theory to present. | shall endeav.
or to give yon in plain words the dcduc.
tions of my own experience and personal
observations in the prosecution.
IMPLEMENTS.
The details of my system do not differ
in some particulars from those in common
practice, and the implements used are
many of them, the same. They consist
of a strainer pail, fifty large pals, for set.
ting the milk and storing the cream Of
twenty-five cows, four water vats, a
skinner, barrel churn, butter worker
two thermometers, refrigerator, plat.
form scales, salt seive, butter FOUNDER
and ladle. A good supply of pure dairy
salt and well prepared spruce packing
tubs are kept constantly on hand.
| will describe only such as are pccul-
lar to this system, and such as believe
are superior in some particulars than
those in common use.
The straining Of the milk into the large
pals used can be accomplished much
more rapidly than into the common pan
have a pail for this purpose, somewhat
larger than those in common use, with 9
strainer much larger in proportion through
which the milk will pass nearly as readi
ly as We would ordinarily pour it from
one pail to another, and yet SO ine as to
retain any specks which may chance e
have fallen into it. The pals used fol
setting the milk and storing the cream
are thirteen inches in depth and the sam,
in diameter at the top, and tppering tw,
inches towards the bottom for convcnienc,
in packing together. They will hole
when filled about twenty-five quarts each
They are smoothly made of the best o
stock and supplied with balls, the cars 70
which are placed well down on the sides
that they may not interfere with tn
washing, and tip more easily when the
contents are to be poured from them.
COOLING WATTS.
| have four water vats which will cacl
hold twelve Of these pals. They ar
thirteen inches in depth, two feet wide a
the bottom, and two feet four inches a
the top. inside measurement. They ar
constructed of the best Michigan pin
plank, one and onc-half inches in thick
ness, well painted upon the outside an
protected within by the application o
melted resin and tallow, in the proporto
of one part tallow to three of resin, an
applied while hot, that it may penetrat
the joints and grain of the wood
Metallic watts will not answer the pun
pose, on account of the condensation c
vapor upon their outer surfaces, and til
unpleasant dripping and moisture whic
it produces, and also the great facilit
which it. by this means. affords for tn
absorption Of heat from the atmosphere
by the water which they contain.
Cold spring water should be conduct
cd to these watts if practicable, throug
pipes discharglng into each vat, and sur
piled with faucets by which the amour
of water may be regulated according I
the amount required to maintain the PR
per temperature. Let it oe borne in min
that we must not carry this matter
cooling too far, but keep the temperatur
as nearly and uniformly at GO Q or 60
as practicable A range of tcmperatul
from 600 to Csc may be permittc,
however, without perceptibly affectin
the result. AT the opposite end fror
that at which the water is admitted
space Of one and one half inches shoul
be cut from the top of the watts, and c,
tending across the entire end, to alo
the surplus water, displaced by the pal
Of milk or pieces Of ice, to flow readi
from them to the conductor underneath
At the same end should be a faucet pla
ed near the bottom of the vat, for II
purpose of drawing off the water VIII,
desired. When cold spring water cann
be obtained, as in my own case, ice mu
be substituted for tcmpering the water
the watts in warm weather.
The milk-room should also be furuis
cd with n stove fhe heat of which "a a