Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1873-06-17
TIE Deep Can System OF Setting
Niih.

AttAs
In those sections OF our country adapt
ell to dairying. there is no branch of pro.
duetiye industry receiving the attention
that is given to this business in its
various forms. Practical farmer school
ed only in farming as an art, are
studying it from a practical standpoint.
Scientific men interested in ii practically,
are applying their knowledge to make
certain unsettled points. Men O wealth.
too. are contributing of that wealth to
test practices and prove whetl er they
should be discontinued OF continued. All
classes alike are encouraging hyestisa
ton and research that the best possible
practices may be introduced into the
business
/. was formerly believed by butter
makers that cream would not rise through
deep milk; aud thi, belief is still eu,er-
tanned by that c.ass who can never change
their opinion upon any subieet. an ] there
fore never correct their errors. The
p,aclice of setting milk invery shallow
pans had its origin in the necessity OF
cooling tae milk as soon IS possible after
It is drawn from the COW, to prevent lis
soaring before the cream could rise, and
not from any difficulty about the rising OF
the cream through deep milk. That Is,
where no other means are used Tor quick
IL cooling the milk, IL i necessary thai Il
be sc, shallow tia, j, may quickly COOL
and not because tina, if set deep the
cream will not ri>e. The cooling OF the
m..t is OF first Importance; and as soon
as intelligent minds Investigated The
matter. 10 was rouud that this prime 90.
icct WAS what WAS gained by setting the
milk 90 shallow pans. The rising OF the
cream followed as y matter of course.
This fact being established, the next step,
naturally enough, would be 10 ascertain
some method by which milk in larger and
deeper vessels could De quickly cooled
Thus originated the deep.can system OF
setting mills now prac;iced in the best
butter dairies. llany experiments have
been conducted with The yioy OF testing
the comparative advantages Of deep and
shallow setting and al 60 to prove chat
with proper apparatus lor cooling. it
makes no difference with the rising OF the
cream how deep the milk is set.
This system OF setting milk requires
running cold water in the milk room. The
most approved method is 10 set the milk
in cans about eight Inches in diameter
and twenty to twenty i've inches deep.
4 broad pan holding several pals OF milk,
Sc; eight to ten inches deep. has been
used in some diaries, but is not now con-
sidered 50 valuable az Improvement -
the deep can. The cans or pans when
used. are filled with the warm milk direct
IL from the COW, and are Immediately
placed in a trough OF vat, through which
/, 4 constant flow of cold water. The
cans should be depressed in the water ill
the surface shall be IS high as the surface
OF the milk upon the inside of the can.
The temperature of the water should
be at or near IS deg. The pan being
thus surrounded Ly the cool running
water, the milk is quickly cooled down 10
the temperature of the wafer, and re
mains AZ Z uniform temperature until the
cream is taken OF. The cans are furnish
cd with cover through which the only
opening is = small aperture. This pre-
vents that evaporation from the surface
OF The cream which takes place when q
free circulation of dry air is allowed upon
the broad surface of shallow pans, pro-
ducing tough skin upon the surface OF
the cream, from which The very best
butter cannot be made. The cream from
the cans is entirely free from any tough
ness and flows Us freely rs does the milk
after the cream is taken Of. The cream
Is taken of with = tunnel shaped skim
mer having long handle. The skinner,
poin, downwards, is pressed through the
cream. when il readily flows into it over
the top. No more time is required to
skim one can than would be required for
q single pan.
George Z. Waring, Ogden Farm. New
port, X. l., was among the first to intro
duce the system to the attention of dairy
men in the country, and is an enthusiastic
advocate of the system. Alter having
praeticed iLis method for L considerable
time, he says his butter from lie same
cows and the same iced was never so
good under the old system of shallow
pans.
The advantages of this systsm over that
ia general practice are:
/. Quickly cooling the milk. and
thereby preventing those early changes
which take place in milk not thus cooled
and which hastens its souriug.
,. A Uniform temperature through all
weather, without which strictly uniform
product cannot be assured. Other meth
DDS of securing this uniformity of tenn
perature, have been practieed, cut none
has been found so eifeetual and at the
same time so simple and 50 practicable
as this.