Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-11-12
Profit in Dairying R educed to a Certainty.

Profit in Dairying r reduced TO Certainty.
While the dairymcn of the country are
mourning over the low prices of butter and
cheese, the patrons Of cheese dairies realiz-
ing barely one cent pound for their milk,
and the leading writers wranglug over the use
Of oleomargarine in connection with skim.milk
for the manufacture of cheese, quiet unas-
suming farmer of Barre, Massachusetts, we'll
known in Vermont through his visits to sew
eral meetings Of the Vermont Dairymen's
Association, Mr. John +. Ellsworth, has been
utilizing the knowledge disseminated at the
various daiymen's meetings in perfectiug his
processes of manufacture. Mr. Ellsworth has
been for years successful dairymau and
farmer. His good sense and practical
knowledge enables him to make intelligent
use of the information which is published
for the benefit of all. Mr. Ellsworth has
for several years been in the habit Of scald-
his milk in winter, as he stated at Montpe-
lier, last winter, and he then expressed the
purpose to try summer heating
Reading farmers know that only the oil,
constituting two and oue.haf per cent of the
thirteen per cent of solid matter of milk 10
utilized in making butter, and that frequently
a lare per cent of the cream escapes in the
whey in making cheese.
Mr. Arnoldis statement last winter that
the skim-mik annually wasted in the coun-
try would, if properly handled, pay the in
terest on the national debt, set Mr. Ellsworth
to thinking. and he resolved to make an eff.
fort to save a part of this waste. The
dairymen of the country are under obliga-
tion to him for the experiments he has made.
The editor Of the New England Farmer
visited Mr. Ellsworth at his farm to ascertain
the results attained, which he gives in that
paper, October 30th of which we make the
following abstract:
Mr. Ellsworth milks twenty cows, which
run in the pasture night and day. The milk
is strained through wire cloth strainer, then
through two thicknesses of Gotten cloth, into
Empire state pans large enough for all of a
milking, which includes the milk Of twenty
cows belonging'to neighbor which Mr. Ellis
worth manufactures with his own.
After straining the milk the temperature
is raised to 130 degrees by means of hot
water run into the lower pan from a heater
outside the building, which consists of a
large cylindrical stove containing coil of
copper pipe filled with water from 4 tank.
The water as heated rises to the milk pan,
and as it cools falls again to the fire.
As soon as the milk is scalded the hot
water is turned of and cold water turned on.
This is pumped from deep well into tank
in the upper part of the milk. About fifty
gallons Of water are required for cooling the
tank Of milk down to about seventy degrees.
BY this system of handling milk, there is
no such thing as "bad luck" or bad weather,
known in the dairy room, just as good butter
having been made all through the past sum.
mer in the hottest weather as in June or Sep
tember, aud the milk has kept sweet from
, twenty four to forty-eight hours, and would
keep longer if desirable During the sum-
mer, when the yield was greatest, the milk
was kept in the pans but one day; later in
the season, half Of it is kept two days before
using it for cheese.making.
Mr. Ellsworth has been able to make good
butter and good cheese from his forty.cOw
dairy the past summer, every day, thus far,
regardless of heat, cold and thunder and he
attributed bis success to the fact that his
milk is at all times perfectly sweet aud
sound On the morning Of the day we were
there the cream from the previous days milk
was churned and the buttermilk, which was
as sweet as the hour it was MIXED, was
mingled with the other milk in the cheese
vat
, Mr. Ellsworth would prefer to churn cream
slightly acid for making butter for long keep
ing but as his is consumed fresh each week
and the buttermilk is very valuable in the
cheese vat, he churns bis cream while it IS
perfectly sweet. Great care is needed in
handling skinned milk during the process Of
. cheese making, that none of the cream shall
: be wasted, and if when the cheese is finished
il contains as much cream as whole milk
cheese improperly handled, as much Of it
: does, then the former should be equal to the
e latter. We are neither an expert nor con
J. noisseur in a cheese room, but when we STATE
4 the fact that Mr. Ellsworth has made buttel
and cheese, both from the same milk, and
J both Of such q quality that he can show bet
i ter figures ON his books than are usually
Q found where only one is made, it seems to
confirm the truth Of the old saying about thu
g "proof of the pudding" etc. The butter il
y all sold in Worcester to ono man, by thu
J year, at forty.6ve cents per pound to sci
b again, aud the cheese has been sold as fas
as cured to the grOoOrs in the same city, a
prices ranging from ten TO twelve cents pc
: pound, mostly at the latter price. This i
about the Wholesale price at most of tn,
II factories where only whole milk is used
Q Mr. EllsWorths price is, however, not strictly