The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1873-04-22
CONTINUED.
SAVING OF LABOR.

CONTINUED.
SAVING OF LABOR.
Let me illustrate this point. In dali
ry Of twenty-five cows it will require six
teen pals per day, in the best OF the sea-
son, in which to set the milk and raise
the cream. These are arranged in two
rows in each vat, and in such manner
that they can be approached from either
side Of the vat and at height from tho
floor at which they can be most conven-
iently skinned. At the skmming tho
work OF the dairy-maid properly begins
She has had nothing to do with the pro-
cess to this point, except to wash the pals
used in milking, as the strainug and set
ting of the milk is the proper work of the
mixers and is easily and quickly accom-.
plished by them. The large pals though
easily handled by men of ordinary
strength, are designcdly made too large
to be lifted by women when filed with
milk. During the process of skimming
she has only to rest the basin which she
holds in one hand to receive the cream
upon the side of the vat, or an adjoining
pail, and with the other grasp the skim
mer and remove the cream. She not on
ly has nothing to do with handling the
milk, but she has less than one-sxth of
the surface to 90 over in the operation.
In dairy of twenty-five cows, the skim
ming can be easily accomplished in thirty
or forty minutes per day, by reasonably
expert hand. She has but one-ffth as
many pals to wash, os pans by the COM
mon process, and though somewhat heav,
Ter to handle, they are washed and scald-
cd in the same manner, and with nearly
the same ease as the same number of
pans, as the cream does not, as in pans,
dry upon their sides. The work of the
men in handling the skinned milk is al
so comparatively slight. 1t is removed
directly to spouts leading to troughs in
the pig sty, and not, as is often the case,
deposited in some fly brecdingmould and
gas generating receptacle near the door.
An ordinary man can carry pail the
contents of which represent that of five
pans, with the same readiness and facili-
ty with which he would carry one pan,
though somewhat heavier.
Let no one suppose that the work saw
ed by the female portion Of the household
is merely transferred to the opposite sex.
The work of the men is not increased ev-
en- where they have never aided in ham
ding the common pans, only by the sr all
amount of labor which they may bcstow
upon the tempering Of the milk the in
creased facility for handling the sour
milk more than compromising for the
trouble of straining. The dairy.maid
needs no help from any one during the
process of skimming. She can 60 quiet
ly by herself at any time and perform her
task. There are no pals of milk to be
moved, no lifting to be done except the
basin and its contents which she holds in
her hand.
The work Of churning is the same by
either process, but the care OF the dairy.
room is much less with pals. The regu.
lation Of the temperature is Of course an
additional task, but with the skill soon
acquired by practice it is easily accom-
plished. BY the common process there
is q much greater amount Of work to be
performed. The use Of eighty pans will
be required to contain the same amount
OF milk as may be placed in the sixteen
pals. 1t must then be put through the
same laborious, irrational process which |
have described, before it reaches the Iig
sty, where it might about as well havc
gone in the outset as to have been sui
mitted, in hot weather, to such a process
with such corveniences as are often found
among US.
TIE CuURNING.
The manner in which cream is churneC
has much to do with success, both in the
quality Of the butter and the amount pro-
duced. The cream should not be churn
ed until at least twenty-iour hours after
its removal from the milk, or until acidi
ty is slightly developed 1t then separ
ates more perfectly and readily, while the
particles Of butter are not injured by it
The same temperature OF G0o is careful
ly observed in the outset, and it should
not be allowed to rise above &c or CT c
at any time before separation commences
At that point, ice, water should be added
in hot weather, to reduce it TO 80 degrees
or lower, if the weather is very warm
By the use Of the barrel churn uniform
agitation is impaired to the entire mass
which ! hold to be very essential to sue
cess. If u churn is SO constructed tina
while in operation any part Of The cream
can remain stationary, while the rest o
the mass is being agitated, hold tina
fact alone to be a sufficient reason VIII
il should be excluded from any well.con
Quoted dairy-room. The common prac
tice where such churns are used, Of dis
lodging it and mixing it with the mas
when just upon the eve of separation, i
not only a wastclul practice but one whicl
tends to injure the butter, and especial,
its keeping qualities. One or both O
two effects must necessarily result, eithe
the imperfcctly churned cream will all %
10 part. pass of with the buttermilk an,
be wasted, or some Of it will remain me
chanically mixed with the butter. TIL
former of these effects is much to be pre-
ferred. for if even so small an amour
remains in the butter that it cannot b
seen with the naked eye, it will still hast
en- rancidity and decomposition. If AM
doubt exists about its presence, the mat
ter can be easily determined by melting
the butter, when the caseinc will max
its appearance if present. Where tn
separation is perfect of course none wil
appear.
CAUSES OF RANcIDITY.
Unequal agitation, the presence of IN
changed cream from the sides of the pan
and imperfect separation of the butter
milk after churning, are; in my opinion
the three principal causes of rancid but
ter. Salt in any amount will not com
pensate for these defects, and cure III