National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-06-27
Farm, Garden and Household.
Muk setting.

earnest controversy has been going o
for some time among butter makers n
to whether the most butter can be mad
by deep or by shallow setting OF th
milk. We have the result of severa
experiments, and some OF them 40 loose
~ made as to bo nearly worthless NJ
evidence in favor Of either system. ",
suppose that all makers must b,
glad TO get light on this question, anc
We therefore print the following state
ment made by Hon. +, D, Douglass, OF
Whiting, in recent address before tho
Vermont Board OF Agriculture. From
Mr.. Douglass's reputation "a butter.
maker and careful experimcnter, his
statements are OF more than ordinary
interest.
He says You will doubtless ask
whether as much butter can be obtained
from deep as from shallow setting? ]
answer emphatically--Yes, where the
right temperature is maintained. What
ever doubt may arise in the minds of
any upon this subject, with regard 10
results when the weather is cool and
most favorable for the success of shall
low setting, there can be no doubt with
regard to this point for the entire sea
son, and most ceatainly not during warm
weather l have experimental upon
this subject, not so much TO satisfy the
public with regard 10 it as myself, and
consequently some Of my experiments
have not been conducted with that nice
accuracy of detail, and the results so
carefully recorded, as they wonld have
been had they been designed for the
public eye. I will, however, give you
the details of one of these experiments
which was the most carefully conducted,
that you may understand upon what
grounds base my conclusions in this
matter, and if you discover defects in
any of the conditions npon which this
experiment was conducted, trust you
will freely point them out.
On the 18th day of June, 1871, / di-
vided the days milk of my entire dairy,
then consisting of twenty-five cows, into
two equal parts. The amount given by
each COW was weighed and accurately
divided by weight immediately after
being drawn from the COW. One.balf
was strained into common pans, which
were filled about two-thirds full and
placed upon shelves in the milk room.
The other half was placed in pals to the
depth of about eleven and one-half
inches. These were set in watts of water
IN the same room, and the Temperature
reduced to 60 degrees, which was the
same ms the air in the room at that time.
They were allowed to stand until the
milk in each had become thoroughly
loppered, and it was evident that no
more cream would rise The milk in
the pans reached that point and was
skinned in forty.eight hours that in
the pals stood twelve hours longer.
The range of the thermometer in the
room was from GO degrees to 63 degrees
until the last II hours, when it rose to |
6S degrees. The Thermometer indicated |
the same range of temperature in the
milk IN the pals as in the air, except |
that it did not rise SO high by two or
three degrees during the last - hours.
The rise spoken of could not have af-
iected the result, as the pans had already
been skinned, and the cream had
doubtless all risen in the pals.
The weight OF cream produced from
the pans was 2Si pounds from the
pals 33s pounds. This was all churned
June ", each at the same Temperature.
60 degrees, and in the same churn.
Each was washed in precisely the same
and taken from the churn into
the same butter bowl and carefully
The scales used were Howe's
platform scales, nearly new and in good
order, but would not indicate a differ
ence OF less than one-fourth of pound,
and by them there was no difference in
dicated in the weight of the two patches,
each weighing twelve pounds before
the salt was added. The difference in
the weight of the cream is easily &C.
counted for, there having been IN
evaporation from the pans amounting
to five pounds in weight more than from
the pals, caused by the greater extent
OF surface exposed.
1t will be seen that this experiment
was conducted under most favorable
for the success of the !
shallow setting. The result will be .
different whenever the temperature of i
The room rises much above or falls be-
low 60 degrees, and is relied on to tenn ,
per the milk in the pans, while the $
milk IN the pals is tempered rightly by i
artificial means. 1t will be readily seen Y
mat the amount produced by the pals C
VIII be greater than that from the pans 3
Just IN proportion as the degree of heat q
Or cold IN the room rises above or falls n
below a right mean. 1t is upon this g
md other like experiments, with the
general fact of the increased production
IF my dairy cows since its adoption
deep setting), that l base nv con-
illusions in this matter. 6
The advocates of deep setting, so far a
IS we are informed, have never claimed .
hat more butter could be be made =
rom deep setting than by shallow set =
ing. when both samples of milk are !;
-ept at the same range of temperature Il
'ut the advocates of shallow setting h
lain that that plan will produce more n
'utter than the other. This expert r
nent OF DIR. Douglass seems to be fairly ~
made, and if, as he says, his other ex- 9,
point in the same direction. :,
he has good and sufficient reasons for u q
Ing more even ex hs den is st
aimed than in the open air, while the q
abor involved is less with the deep Ia
han with the shallow settings. % %
Varied Diet for Fowls. h
There are no animals more omnivo- 81
Gus than fowls fish, flesh, herbs and
rains being devoured by them with
quail relish. We say equal, for though al
hey commonly pounce upon meat with II
'reater avidity than upon grain, this c,
5 generally because it forms a rarity. h
nd a flock kept for a while almost en-. el
rely on animal food will show the same al
reed for few handfuls Of corn. The st
ondness for variety shown by fowls is II
S significant of real needs AS we have 81
ound it TO be in ourselves. In pur- C,
eying for them, judicious variety. T