Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-03-28


taminating influence Of the air, or to the in
furious drying process Of which l have spok-
en-. 1t reduces the labor of the dairy-maid
in the production of the cream, by at least
four.ffths, and transforms her calling from
one Of tiresome drudgery to a comparatively
pleasant and healthful occupation.
Saving OF Labor.
Let me illustrate this point. In dairy
of twenty-five cows it will require sixteen
pals per day, in the best of the season, in
which to set the milk and raise the cream.
These are arranged in two rows in each vat,
and in such a manner that they can be APP
preached from either side of the vat, and at
height from the floor at which they can be
most conveniently SKINNED. At the skim
ming the work Of the dairy-maid properly
begins. She has had nothing to do with the
process to this point, except to wash the pals
used in milking, as the straining and setting
Of the milk is the proper work of the mixers
and is easily and quickly accomplished by
them. The large pals, though easily
handled by men Of ordinary strength, are de-
sgnedly made too large to be lifted by
women when filled 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, aud with the other grasp the
skinner and remove the cream. She not
only has nothing to do with handling the
milk, but she has less than one-sixth Of the
surface to go over in the operation. In
dairy ut twenty-five COWS, the skimming can
be easily accomplished in thirty or forty min
utes per day, by reasonably expert hand
She has but one-6ith as many pals to wash,
as pans by the common process, and though
somewhat heavier to handle, they are washed
and scalded in the same manner, and with
nearly the same ease as the same number Of
paus, as the cream does not, as in pans, dry
upon their sides. The work of the men in
handling the skinned milk is also compare
lively 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 breeding, mould and gas generating recep-
tice near the door. An ordinary man can
carry pail the contents of which represents
that of five pans, with the same readiness
and facility with which he would carry one
pan, though somewhat heavier
Let no one suppose that the work saved
by the female portion OF the household is
merely transferred to the opposite sex. The
work of the men is not increased even where
they have never aided in handling the CON-
mon pans, only by the small amount Of labor
which they may bestow upon the tempering
of the milk the increased facility for
handling the sour milk more than compen-
sating for the trouble of straining. The dali
| halv fro,, l,,r
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 excepting the basin and its
contents which she holds in her hand.
The work of churning is the same by eth
er process, but the care of the dairy-room is
much less with the pals The regulation of
the temperature is Of course an additional
task, but with the skill soou acquired by
practice it is easily accomplished. By the
common process there is a 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 pro-
cess, which have described, before it reach
es the pig-sty, where it might about as well
have gone in the outset as to have been sub
mitted in hot weather, to such process with
such conveniences as are often found among
us.
The Churning.
The manner in which cream is churned
has much to do with success, both in the
quality OF the butter and the amount pro-
duced. The cream should not be churned
, until at least twenty-four hours after its re-
moval from the milk, or until acidity is
slightly developed. 1t then separates more
perfectly and readily, while the particles of
butter are not injured by it. The same tenn
perature of 60o is carefully observed in the
outset, and it should not be allowed to rise
above 63 or 64o at any time before separation
commences. At that point, ice-water should
be added, in hot weather, to reduce it to 55
degrees, OF lower if the weather is very
warm. BY the use of the barrel churn a uni
form agitation is impaired to the entire mass,
which | hold to be very essential to success.
If churn is so constructed that while in
operation any part of the cream can remain
stationary, while the rest of the mass is being
agitated, hold that fact alone to be suffi-
|
any well conducted dairy-room. The COM
, mon practice where such churns are used, OF
dislodging it and mixing it with the mass
, when Just upon the eve Of separation, is not
: only a wasteful practice but one which tends
to injure the butter, and especially its keep
, lug qualities. One or both of two effects must
necessarily result either the imperfectly churn.
, ed cream will ali, or in part, pass off with the
buttermllk aud be wasted or some of it will
remain mechanically mixed with the butter
The former of these effects is much to bt
r preferred, for if even so small an amount re.
| mains in the butter that it cannot be seer
, with the naked eye, it will still hasten ran
, cidity and decomposition If any doubt ex
lists about its presence, the matter can bt
easily determined by melting the butter
when the caselne will make its appearance i
, present. Where the separation is perfect Of
, course none will appear.
Causes Of RancIdity.
, Unequal agitation, the presence of un
changed cream from the sides of the pans
, and imperfect separation Of the buttermill
} after churning, are, in my opinion, the thre'
J principal causes of rancid butter. Salt il
any amount will not compensate for these de
( fects and cure the evil. know of no sub
, stance in which decomposition will commence
/ more quickly than in buttermilk, and wheth
! er present in butter or out Of it, speedy de
composition is certain.
) Gathering and Sailing the Butter.
; Iu the process of churning, separation
J commences by the formation of particles o
butter into small and nearly uniform Jumps
! In the barrel churn this uniformity continues
: when at the right temperature, until th
= Jumps have reached half pound or more il
} weight. When about the size of a butter
. nut, the milk should be drawn aud pail o
pure cold water added to batch of sixty o
/ seventy pounds in weight. Ice water mus