Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1873-06-04
MIX Pans, MIX Rooms and Butter
Firkins.

In answer TO the question Of ~. A."
Yardville, N. j., on keeping cream, | adj.
wise him TO set his milk in some way so
that he can keep the temperature at about
60 degrees, aud he will have no difficulty
with the milk or cream souriDg too soon
To accomplish this end, there are sew.
eral different ways employed by our farm
ers Some use l2.quart Aaring pals, set
ting the milk from eight to nine inches
deep. These pals stand on the cellar
bottom. This way is not very popular, as
there are few cellars adapted for milk
from the fact of their being too damp and
dark. The cream is not of the good golden
color it is when raised in the light, and
good colored cream is generally conceded to
make good colored butter Also, when the
matter Of labor is taken into account, there
is nothing saved over the small pans.
Others are using deep creamery pals,
setting them in water vats These are
used more than the l2.quart pals, Just
mentioned the cream is secured in the best
state but some doubt about their getting
all that there is in the milk, and a great
drawback, where they depend upon women
help to take care Of the milk and cream, is
that it is too hard work for them to set the
pals of milk into or take them out of the
watts.
Others are using the large cans, each Of
which holds all Of the milk at one milking.
OF these there are four different kinds in
use, the Jennings, Spencer, Jewett aud
Orange county This way Of setting milk
is generally considered | believe, far better
than the l0.quart pans, as regards tho
quality and quantity Of cream, and superior
to all othor ways Of setting milk when the
matter of labor is taken into account, which
is quite an item in this county, from the
fact that it is very hard work to find good
help for the dairy room, aud those who are
to be had ask from s4 to SO a week con.
sequently labor-saving is quite a weighty
item in the matter
MILK ROOMS
are receiving a good deal Of attention aud
study. Instead of building house and
putting into a milk-room what cannot be
used for anything else, it should be one of
the first things considered in the plan of n
farm house, so that it may be upon the cool
side, away from the kitchen, Of good size,
well ventilated and light. Some are build
ing them separate from the house, which
plan rather favor, from the fact that you
can secure ventilation, and the milk is
placed beyond a possibility of being af-
iected by fumes from the kitchen stove,
decaying vegetables in the cellar, defective
slop sinks, etc, all of which are very bad
for milk. Some Of these milk houses are
built of stone, some of wood, mostly of the
latter, from the fact that they can be built
cheaper, and in long spells Of warm
weather the stones get heated up, and dc
not cool off at night like the wood The
wood buildings should be protected from
the direct rays of the sun with a few shade
trees, or vines growing on the sides of the
building.
BUTTER PACKAGES
are also receiving attention and study. The
ninety and one hundred pound white OAK
lirkins are the standard package where but
ter is stored till fall before it is sold
When shipped fresh, the Orange county
pail, and thirty to fifty pound weight white
oak tubs, also thirty pound weight iror
hoped, vanished and bailed pail are used
There is new package just being tried by
some for fresh butter, especially by those
who send their butter direct to the city re
tail dealers, consisting Of four tin pals il
case, the four holding about fifty pounds
This package is comparatively an expert
ment here, although it is lavoraby received
and encouraged by grocerymeu in the city
Our dairymen are waking up to the fac
that every mans dairy of butter mus
stand on its own merits and the differenc,
in price of good and poor butter is con
stanty widening. The farmer who take
the most pains as regards his stock feed
pasturagc, care Of milk, cream, working o
butter, and landing the same in market il
neat and attractive form, is the one VIII,
will receive the highest price--C. A. d.
| in COuutrU Gentleman,