The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-24
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toward the top, might be provided with a
closely-fitting cover, shutting over the
| sides, and this cover might have tunnel
| ike opening in the center, to which might
be attached the straiucr, and through which
the milk might pass into tho pail. Such a
cover would permit of easy and thorough
cleaning; and as its sides would shut over
the sides Of the top of the pail, it would
greatly prevent the ingress of spores from
the atmosphere, since their tendency is to
fall rather than to rise. There Is no patent
on this suggestion for spore and odor ex-
GLIDING milk pail, and if any one sees ct to
get up pail on this plan, hope he will
not run to the humbug establishment at
Washington and get it patented.
Mr.. Hardn's system may be called not
only the cold system, but the spore and
odor excluding system and could he con-
tnue to apply to the cream aud butter the
principles involved, until the latter reaches
the consumer, / think the advantages
would he further apparent. If it is claimed
that only milk free from talnts impaired
by the food of the cow can be treated after
his method, then | reply that it Is the bust
ness OF our dairymen to produce only such
| milk, and their attention should be directed
to its production instead of to the question,
how TO work up imperfect milk into pass-
| able products for q market glutted with in
ferior and always demanding fine goods.
MR.. ELLswoRrH's METHOD.
Going to the other extreme, and SEEM
ingly opposed to the cold system, is the
hot one suggested by Prof. Arnold and
practiced by Mr.. John 7. Ellsworth of
Barre, Massachusetts. He takes his milk
from the COW and strains it directly into
heating pan, when Its temperature is at
once raised to 100 degrees. 1t is then left
TO coel down to G5 degrees by running
water around it, and the cream. to rise By
this method, Mr.. Ellsworth secures what
are to him the most satisfactory results.
But it took on an average 81 pounds of
milk during the season to make a pound of
butter, 10 and "a and 10t pounds of
skinned milk, with the butter-milk added,
to make pound of cheese. Mr. Hardin's
average was about 81 pounds OF milk for
pound of butter. There may have been
difference in the herds, in the feed, or in
other conditions not pertaining to the two
different methods Of setting-for Mr.. Els
worth made one trial, by cooling one-half
of his mess of milk and heating the other,
which resulted in slight apparent gain on
the side of heating. Both seem to have
set their milk about the same length of
time. Neither Mr.. Ellsworth nor Mr..
Hardin would change methods.
Now what are the hackneyed subjects
of deep and shallow setting. when COM
pared with these two opposing systems of
butter-making. Mr. Hardin setting deep.
and Mr.. Ellsworth shallow, but in mass
BY heating. 1t is not pretended that the
heat goes high enough to kill fungus germs;
it only eXpels the gases imparting odors.
Yet Mr.. Ellsworth like Mr.. Hardin, never
had any trouble with tainted milk, and does
not pretend to know much about it What
are we to infer from this ? Is it the heat
ing or the cooling that insures good butter?
or is it both or neither? Probably both
gentlemen, owing to their good manage
ment, by any other method would make
fine butter. One sets at 4S degrees and the
|, other at 1904 difference of so degrees
and both are successful. Assuredly butter
making permits of wide range Of temper
ature at the beginning of the process; but
, this fact remains, that all come to about
the same temperature and conditions, when
they reach the churn, though it be from
opposite directions. Possibly some of us
may get into Heaven in the same way,
while others may be dispersed, some to the
, hot and some to the cold regions, for the
benefit of their spiritual health.
If Mr.. Ellsworth carried his heat to the
advantage of killing the fungus spores; and
did he raise the temperature ofhls millroom
each morning and evening to PIP degrees,
providing for the admission of air only
through cotton batting, we might call his
system the fungus-deStroying system But
he does not give us this opportunity.
Hence all we can accord him is the expul-
sion of odors and taints which he says he
has never discovered in his milk All dali
, rymen should study how to produce such
. milk.
MR.. FEEDERS METHOD.
1t may be urged by some that there Is
something injurious in the milk which is
got rid of by both methods cited But in
comes Mr.. Eastburn Reeder, of Pennsyl-
: vania, who neither heats nor cools his milk
f and he, too, makes fancy butter and
could not be persuaded to adopt any other
method of butter making. He finds that
. 70 degrees is too high temperature for
{ milk to stand at, as ii generates Tactic acid
J. too soon for cream TO rise and 40 degrees
is too low, as the cream rises too slowly
7 and vinous fermentation sets in before 1t
d has all risen, making the cream bitter. The
K only advantage he finds in low tempera-
: ture Is that il takes longer to reach it and
the cream, which condenses less than the
IS caseine, continues to rise rapidly while the
h temperature is falling. lie gets the same
N sight advantage in heating, it giving boil
. ing milk at 20S degrees, about three hours
" more time to fall to GO degrces in room
Is of that temperature. If milk is strained al
d 90 or 90 degrees, and set in room at &C
o degrees, he says it will come to the tenn
perature of the room in about five hours
:. But the gain in time of cooling, whether
l. heated up or allowed to go TO lower tenn
If perature, is not to be sufficient to be of any
n material advantage, and does not pay FOL
extra work and trouble. Besides, if thu
10 temperature falls much below 60 degrees
Y there is a loss of either quantity or quality
g. of quantity, if SKINNED at the end of A
s hours; of quality, If the milk stand
longer. He is satisfied that milk SHOULD
not stand over As hourse. If it does, tn
r. quality of the cream is injured; Is SKINNED
I'd sooner, there is a loss in quantity. Ill
T. finds So to 60 deg. the proper temperature
:. of milk room, and hours the proper lengtl
10 of time for milk to stand, there belni
IL neither heating nor cooling of the milk
" which is strained into the large pan in hi
a, milk room, at uniform depth of three L
" four inches, and the temperature left L
NJ fall naturally and the cream TO rise natural
n. ly. He prefers this depth, after many eS
10 periments, finding that, IL he sets his mil
deeper and skins at the end OF AZ hours
ot he does not get all the cream ii he wait
ne longer and gets all the cream, its quality
30 deteriorated His yield seems to hav
d. been quite as good as Mr.. Hardins, and AZ
lat psranily a little better. so far az stated
nd while it is considerable better than Nj
mt Ellsworth's. The labor is less than that G
no the latter, and no more than that NJ
On Hardin, if the temperature of his ROOF
~. is as easily and cheaply managed as al
us Mr.. Hardin's refrigerators. In point .
III economy of original outlay. Mr.. Reed,
lie has the advantage over Mr.. Ellsworth of
as least saving heating apparatus and fue
no while his room way does not cost mol