The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1873-11-29
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Jersey Cows and Deep Milk Cans.

the American Agriculturist, discusses
the subject of Jersey cows and deep
milk cans.
Mr.. j. Milton Mackie has been slim
ulated by the report of Mr. Robson
dairy to publish the record of his own
for the month of June-when IA COWS
made 442 lbs. butter, being an average
of one pound per day for the whole
herd, not nearly all the cows being in
fresh milk. This is the more note
worthy, as many of his cows are rather
small even for Jerseys. 1t sometimes
seems as though an apology were due
the readers of these papers for the
frequent accounts given of the pertor-
nance of this breed, and hesitate the
more to write so much ON the subject
from the fact that l am myself a breed
er of them. AT the same time, L adopt
ed them some years ago in the belize
that they would be the most profitable
for my dairy, and am more and more
convinced not only that this Is true
but that every butter-maker in the
country will find the profit of his dairy
to increase in direct proportion to the
increase of this blood to his herd II
my writing results in its introduction
here and there throughout the country
it's prevalence is sure to increase to the
great advantage of one of our most
important industries, and all this reiter,
alton will be fully justified. The de-
mand for Jersey cattle is rapidly extend
ing, especially in the West and South,
west Gin spite of the very heavy cost
of sending single animals by express,
so much SO that | have decided to es'
tablish q depot in Southern Illinois,
to which to ship more cheaply by the
carload, supplying that demand more
reasonably.
The deep-can system" has had such
long rest that shall not be blamed
for referring to it again. After trla
of it for about two years | do not hest
tate to pronounce it perfect. We make
precisely the same quality of butter
1except for the matter of color) 81
weeks in the year Hot weather and
cold weather have absolutely no inHu
ence on the milk in the cans, nor on
the cream itself up to the time of put,
ting it in the churn. Furthermore
there is much less labor required in the
milk.house, and much less care in the
operations of the dairy. | am so well
convinced of this that 1 am quite safe
in pronouncing any farmer who contin,
ues to use shallow pans, if he can use
deep cans, an cold fogy." The matter
does not rest on my own evidence alone;
it has been tried in many other places,
and with universally good results.
Mr.. f. D. Douglass, of Whiting, VT,
has adopted modification of the plan
which does not seem to me to be so
good, but which helps to show that the
principle is correct. He uses for dal'
nv of 25 COWS so pals, ID inches deep,
I3 inches in diameter at the top, and II
inches in diameter at the bottom. lie
has four WATERWAYS Is inches deep,
each of which will hold twelve of these
pals. They are made of the best
Michigan pine plank, 2 it. 4 in wide at
the top and two feet at the bottom
made tight by being painted on the
outside and coated with mixture Of
one part tallow and three parts rosin,
applied hot. He keeps the water at a
temperature of from go to GO degrees
(Which l think too high. The Swedish
temperature is about 40 deg, and l
think from SO to 60 deg. would be bet
ter than anything higher). For the
same amount of milk | use only about
from Is to 20 deep cans, and stand
them in vat Of running spring water.
He uses them only in the summer.
Probably he would find cans better
, than pals, and cool water better than
stove-heated air in winter. However,
he has made a departure from the old
system, and has written some very tell
ing articles on the subject.
He has been assailed by the advo-
Gates of the patent" large-pan system
"a fate which has not yet befallen me.
He meets his critics very fairly and
successfully, and with some arguments
that are worth repeating. The large
pan in question is broad and moderate
ly deep, and is surrounded and under
laid with cold water In his opinion,
this is much better than the common
small pans, and quite satisfactory to all
who have used it; but he thinks it
would not be satisfactory to any one
who knew the superiority of deep pals.
In this l fully agree with him. The
reason for chief objection to these
pans is "the fact of the tendency of
heat to rise, and the great difficulty of
drawing it downwards through fluids.
We can cool a fluid much more readily
by placing ice upon its surface than by
placing it upon ice. If you place can
of warm milk upon large piece of ice
it's top will soon sour, while the bottom
will remain sweet. If you place ice
upon the lid or sides it will cool quickly
and uniformly, and all remain sweet
for long time find that if in any
warm sultry weather l allow the milk
in my pals to extend two or three
inches above the surface of the ice
WdlCl IL VIII db IlC IVY, " lllC
the bottom is apparently sweet" He
then goes on to say that the main OBJ
ject is to maintain right and uniform
temperature, and that he can accom-
plish this better by immersing his pals
in cold water than by using Jewett' S
milk-pans where the cold water is under
meath Furthermore, it will not suffice
to let the water rise up against the
sides of the pans, because they are too
wide, and their heat is withdrawn very
slowly in horizontal direction The
milk at the sides would be cooled, but
that in the middle would remain warm
long enough to become sour. Then,
again, the pals are much more easily
kept clean and sweet, which is of the
utmost consequence. So, also, the
sour milk is removed more completely
and with less danger Of tainting the
room The last point, which is also a
very important one, is the exposure of
the cream to the drying and oxidizing
influence of the air
IL. Il.