The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1876-01-04

ais of deep and cold setting of milk for
butter, which l will briefly report for
what they are worth. In trial of the
Swedish system, October 81, / set 100
lbs. of milk in three cans, 16 inches
deep, in ice water, al temperature
ranging from "a to "A deg. averaging
80 deg. The water at the bottom of the
pool, which was 20 inches oeep, was
"A deg. After the temperature of the
water was reduced by ice to the desired
degroo, half bushel of ice per day
was required to counteract the COM
bined influence of the atmosphere, and
the daily immersion of can of new
milk at q temperature of 80 degrees.
Skinned but once after standing 4S
hours, taking off four inches of cream
from each can, weighing altogether "a
pounds; churned Oct. 27,making lbs.
10 or. of butter, or one pound of butter
from II. 80 lbs. of milk. This trial of
the Swedish system on ice-water, at a
temperature of 80 deg, beats Mr.. H Is
best percentage with his own system at
40 deg,
In trial of Mr.. Hardin's system,
October %, / set 100 lbs. of milk in
three cans, 16 inches deep, in water at
temperature of 40 deg. The milk
was allowed to stand 90 hours before it
was skinned. Each can was skinned
trifle over four inches deep, making
altogether q lbs. of cream. Churned
Nov. 2, making 6 lbs. 10 or. of butter,
or one pound of butter from 1I.Sl lbs.
of milk. This trial indicates that the
gain of one pound of butter was due Ell
Their to the difference of temperature,
or to the difference in time of standing
before being skinned. The gain in
quantity, however, was at the expense
of quality.
omitted to state that the IS lbs. of
skinned milk in the first trial was re-
set in shallow pans, three inches deep,
and allowed to stand As hours longer
in q II DOM where the temperature was
so degrees, when it was SKINNED again
and four pounds more cream obtained,
sufficient to make another pound of
butter.
In trial of the system OF churning
the whole milk, November 4, ] set 100
lbs. of milk in three cans, 16 inches
deep, in water at temperature of 40
deg. The milk was allowed to stand
one can six days, one five days, and
one four days-wher it was put into
the churn, November 10, at tempera-
ture of 80 deg. 1t was churned for
three hours without getting butter.
(The churning on the first trial occu-
pied twenty minutes in the second
trial, one hour and forty minutes). AT
ter churning the milk and cream to-
gether for three hours, the churn was
emptied and the contents permitted to
stand few minutes, when about one
third of the surface was again placed
in the churn and churned an hour
longer, when 8 lbs s OF. of poor but
ter was obtained. This experiment
was failure, and shows either the fol-
ly of churning milk and cream togeth-
er, or commencing churning at tenn
perature Of so degrees. The two-thirds
OF milk and cream that was emptied
into the swill barrel gave its surface a
decidedly buttery aspect for several
days after ward. l have never had good
luck in churning when l attempted to
churn milk and cream together it has
always taken much longer to churn,
no matter whether the milk and cream
were sweet or sour, warm or cold In
a trial of shallow pans. November LIST,
set 100 lbs. of milk in Is pans, three
inches deep, in room without fire,
where the temperature was so degrees.
The milk was not set in water, but up
on table. 1t was skinned after
standing AS hours, yielding II lbs. OF
cream, making lbs. 10 OF. of butter.
believe that if the temperature of the
room had been 60 deg, at least seven
lbs. of butter would have been made
from the 100 lbs. of milk. The large
percentages of butter in these trials is
due to the fact that most of these cows
were shippers, nearly dry. | offer the
results of these trials merely as drops
in the bucket towards settling these
questions of deep or shallow, cold OF
warm setting of milk for butter-mak.
Ing. rEEDnr.
Bucks County, Pa.