The Republican journal., 1873-06-26
Farm, Garden, and Household,
The Deep-Can System of Setting Milk.

The Deep-Can System of Setting Milk.
In those sections of our country adapted
to dairying, there is no branch of productive
industry receiving the attention that is
given to this business in it's various forms
Practical farmers, Schooled only in farming
is an art, are studying it from a practical
standpoint. Scientific men interested in it
practically, are applying their knowledge TO
make certain unsettled points Men of
wealth, too, are contributing of that wealth
to test practices and prove whether they
should be discontinued or continued. All
classes alike are encoura ging investiga-
ton and research that the best possible
practice NAV be introduced into the busi-
ness.
1t was formerly believed by butter max
ers that cream would not rise through deep
milk and this belief is still entertained by
that class who can never change their opin-
ION upon any subject, and therefore never
correct their errors. The practice of set
ting milk in very shallow pans had its
origin in the necessity of cooling the milk
IS soon as possible after it is drawn from
the cow, to prevent its souring 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 ior quickly cooling the milk, it is nee
esSary that ii he set shallow that it may
quickly cool and not because that if set
,teep the cream will not rise The cooling
OF the milk is of first Importance; and as
soon Intelligent minds investigated the
matter It was found that this prime object
was what was gained by setting the milk in
shallow pans The rising of the cream fol-
owed rs a matter OF course This fact be-
ing established, the next step, naturally
enough. would be 70 ascertain some method
hy which milk in larger and deeper vessels
could be quickly cooled. Thus originated
'Le deep-can system of setting milk now
traCtised in the best butter dairies. Many
experiments have been conducted with the
view of testing the comparative advantages
ut deep and shallow setting, and all go to
prove that with proper apparatus for cool
ing it makes no difference with the rising
~ the cream how deep the milk is set.
This system ot citing milk requires run
ujng cold water in the milk room. The
most approved method is to set the milk in
ans about eight inches in diameter and
twenty to twenty five inches deep. A broad
PIn holding several pals of milk, set eight
~ len inches deep, has been used in some
dllies, but it is not now considered so
valuable an Improvement H. the deep can.
/ hc cans or pans when used, are filled with
he warm milk directly from the COW, and
ole immediately placed in trough or vat,
through which is a constant now OF cold
water. The cans should be depressed in
tH- water till the surface shall be as high as
the surface of the milk upon the inside of
the can.
The temperature of the water should be
Al, or near IS deg. The pan being thus
surrounded by the cool running water, the
niIk is quickly cooled down to the temper
ature of the water, and remains at uni
torn temperature until the cream is taken
ot. The cans are furnished with cover
through which the only opening is a small
aperture. This prevents that Evaporation
from the surface of the cream which takes
place when free circulation off dry air is al
lowed upon the broad surface of shallow
pans, producing q tough skin upon the sur
face of the cream, from which the very best
butter cannot he made. The cream from
the cans are entirely free from any toughness
ana flows as freely as does the milk after
the cream is taken off The cream is taken
OFT with tunnel shaped skinner having d
long handle The skinner, point down
wards is pressed through the cream, when
it readily flows into it over the top. No
more time is required TO skim one can than
would be required for single pan.
George E. 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. After having
practiced this method for a considerable
time, he says his butter from the same cows
and the same feed was never so good under
the old system of shallow pans.
The advantages of this system over that
III general practice are
l. Quickly cooling the milk, and thereby
preventing those early changes which take
place in milk not thus cooled and which
Aastens its souring.
>. uniform temperature through all
weather, without which a strictly uniform
product cannot be assured. Other methods
of securing this uniformity of temperature,
have been practsed, but none has been
found so ettectual and at the same time so
simple and so practicable as this.
B. The saving of labor. All those over
worked dairy women, trying to make but
ter and do housework, will appreciate this.
The economy in labor secured by the pro-
cess is great. Mr.. Waring says he uses
six cans where about Il hundred shallow
pans were formerly used. The labor Of
the dairy-women commences with the skim
ming of the milk, as the cans are all handled
both before and after skimming by the man
who takes the milk to the milk room. Mr..
+. d. Douglass at the Vermont Dairyman's
Association, stated that the prevailing use
of shallow pans involved six times as much
labor as the system of deep setting. 1t
requires little If any more time to wash and
care for single can than is required for a
single pan.
uniform product by this method
may be secured The advantage of this
need not be discussed. 1t is much easier
to control the temperature of the milk by
running water than to regulate it by con-
trolling the temperature of the room in
which the milk is set.
As yet, there are very few dairies in this
State where the deep cans are in use. On
many farms the running water is already
carried to the house and on many more 1t
can be done at tritling expense; and where
this can be easily secured, the expense OF
Introducing the deep can system of setting
milk, would be counterbalanced by its
advantages, in a short time. Lewiston
journal.