Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-10-05
DAIRY DEPART ENT.
MILK.

be determined in butter-making is, which
HfII produce the most butter from milk
deep or shallow setting? The Rural New
Yokey. has the following to say upon this
subject.
Whether il is best to set milk deep or shall
low for butter-making will much depend up
on the method employed for reducing the
temperature of the milk and the degree to
which it is reduced. Thus upon the Sweed-
i91 system /, is claimed that the best butter
II obtained by setting the milk in ice water
and reducing the temperature to about 80
OF $50. Hardin's method. which is a mod
ihcation of the Swedish system, cools to
40 by using a refrigerator box and cool
ihg the air in the space where the milk
stands. Some of our "fancy butter" max
ers Of large experience say they can get as
much and better butter ON the Hardin plan
than they can by shallow setting. In
both these methods the milk Is set about
fourteen inches deep. but it is not massed in
large quantities. the cans for holding the
milk being only eight inches in diameter by
eighteen to twenty inches deep.
The large pans are generally made to
take the entire mass of milk from the dairy
at one milking, and in cooling the tempera-
ture of the milk is reduced by flowing cold
water in the reservoir under the pans.
Where the cooling is effected in this way
with spring water, it is better not to mass
the milk in large pans, as there is more liza
Mlity of its not keeping sound as long as
when spread out thin and in smaller guam
titles. For this reason we should prefer
shallow setting, as giving the best results in
the two pans.
" We have assumed, it will be seen, that the
pans are of the same character and the cool
ing effected on the same principle with cold
spring water. Possibly the pan designed
for milk to set fourteen inches deep may
have some features about it different from
what we have supposed, as, for instance,
cooling with ice and water by flowing the
latter in a vat resting on top Of the milk.
We, therefore, state only the result to be OBJ
tanned with the different patterns of large
pans as they have been commonly used. In
these the general experience of butter-mak-
crs is that shallow setting gives the best re-
turns. We may remark in this connection
that the question Of deep and shallow set
ting is a mooted one, and each system has
Its advocates. Under different circumstances
and conditions there is d difference in favor
ofone or the other, but without doubt I'M
der favorable circumstances for each, an
equal amount OF butter from a given guam
tity OF milk can be obtained from either
plan.
HARDENING BUTTER.-An English butter
maker of large experience, who is now OF a
visit to this country for the purpose. of look
ing over our cheese and butter diaries, gives
us the following Information concerning
a method in practice among the best butter
makers of England TOR hardening or render
Ing butter firm and solid during hot wealth
or. Carbonate Of soda and alum are used
for the purpose, made into a powder. For
twenty pounds OF butter, one teaspoonful of
carbonate of soda and one teaspoonful of
powdered alum are mingled together at the
time of churning Ind put into the cream.
The effect Q fthis powder. is to make the but
ter come firm and solid and to give tia clean
sweet flavor. 1t does not enter into the but
ter, but its action Is upon the cream, and it
passes off with the buttermilk. The ingre-
dlerts Of the powder should not be mingled
together until required to be used, or at the
time the cream il in tho f.bur, rn.1x- fo,