The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1876-07-15

eel on the lutn. During TIE week aSu
pounds of milk were set in sixty pans
three to four inches deep, and $50
pounds of milk were set In fifteen of
Mr. Hardin's cans eighteen inches
deep. The temperature Of the air in
the cellar where the pans were set,
ranged from co deg, to SO deg; they
were skinned after standing forty
eight hours. and the cream placed In a
refrigerator. and held at temperature
of 90 deg. until out in the churn.
Twelve hours before using the box, u
bushel Of ice weighing GO pounds was
put in it, aud when the first milk was
put in, the temperature was az deg.
After that the temperature was A and
40 deg. AT each time of putting in new
milk. ! made several examinations
about an hour after the milk had been
put in the box, and found the temper
AZURE raised deg. or to so and 80 deg,
but it would be back again to "A deg. or
46 deg. by the next milking time. The
entire range of temperature in the box
was from AZ to So degs. The cream
was not kept in the box, but in the
room where the temperature was &c
deg, at which point ii was churned.
The cans were skinned after standing
As hours. After the first day but half
bushel of ice, or about 80 pounds per
day, was sufficient. The churning was
done OH the l4th. The cream from the
shallow pans weighed rs pounds, and
butter came very hard and solid, in 35
minutes. The cream from the deep
cans weighed 12s pounds, and butter
came in one hour and twenty minutes,
very hard and solid. The temperature
OF the cream from the deep cans was
evidently too low, as it swelled In the
churn and this confirms Ezra Mich
ener's opinion that the cream from the
deep cans at lower temperature will
bear churning at higher temperature
than that raised from shallow pans,
This fact is strong argument in favor
of the Hardin method. as many have
not the facilities for holding their
cream at the proper temperature for
churning in hot weather. The amount
Of butter made from the shallow pans
was exactly 81 pounds, weighed out in
pound Jumps for market. The quanti-
ty of butter made from the deep cans
was 81 pounds 9 12 ounces, weighed
out in the same manner, which Is q
gain of l-2 ounces in favor Of the deep
cans. In this trial shallow pans re-
quired 1866 pounds of milk to make a
pound of butter, and deep cans requir-
ed 6,5S pounds or from shallow pans
100 pounds of milk made pounds of
butter, and from deep cans 100 pounds
of milk made G.O2S pounds. The milk
was the product of eight Attorney cows
four of which came in profit in Deem
Der and January, and the other four in
March zone of them q tNo-year-old
heifer), If there had been no milk or
cream used the product would have
been fully SO pounds of butter for q
week, or an average of seven pounds
per cow. This result is not large but
good. The only manner in which
can account for this result is that in all
my former trials of the deep cans l have
not skinned deep enough to obtain all
the cream. began by Swimming two
inches deep, and obtaining IA pounds
of butter; and increasing the depth of
skimming in subsequent trials to 8, 4
and 8 inches, and obtaining as results
4, 5 and G pounds of butter from each
100 pounds of milk. The milk from
our cows is very rich, and it takes five
inches of surface to get off all the
cream when milk is set eighteen inches
deep. / now regard the Hardin plan
of butter making as excellent, and
recommend its adoption by all who
have poor cellars and dairy houses.
The labor of setting, Swimming and
washing is lessened, while the labor of
churning is increased, and the quality
of the butter is improved.