Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-05-31

vious. and indeed do not see no" ~ 49,
ho otherwise. hesitate not 10 say 'i"'
.,ro huttar cannot be made i'll any spel
method Of setting, cooled In any way any
tba lower the temperature the worse tio
quality of tile butter
Taking the well-know case Ola pl'c'e. :"
cold water sitting on the dinner taole III
hot summer day: we see small All" "''
OILS drops of water on the OUTSIDE VINO"
are the results of condensation. "ha'eNei
exists in the room and its ~adjoinings. IN the
form or state of vapor, steam, gases anu
odors. coming from any source, such us OUT
houses. sick-rooms, vegetable COOKING elc''
is condensed on the pitcder and on inc 'op
of the water; and, indeed, on anything t'a1
i, SCOOTER than the room, and the colder the
water. pitcher, or milk, the greater IS 'le
mower of condensation. 1t is we'll know by
most people, especially physicians, that wa
ter standing in a sick-room soon becomes
unfit for use, because it has absorbed so
much foul odors and gases. so, TO cleanse
a sick-room from bad ai- and foul doors,
cold water is recommended to be set III the
room, winch makes a powerful condenser,
and the colder the water the more impure 1t
becomes. and of course the more pure the
air becomes. Now transfer this principle TO
your milk room, in which your open milk,
cooled, takes the place of the water, opera
ting as q condcnser-a trap to absorb ana
retain impurities from any source whatever;
and, remember, this is lodged in the cream,
and of course is retained in the fhutter, eX-
cent What passes off in the butter milk. The
lower we cool down (in open setting) the
greater is the absorbing or condenslng pow
err; hence it follows that the less VIC depart
from all equilibrium, or milk Gncoeled, the
less is the absorption, and the none pure IS
the butter. SO much for the merit and de-
merit of the open, large pan system OF cool
ing.
Nowtfor the close and cold-setting by Mr..
Hardin. This system is far superior to the
large, open pan system, in that 1T saves a
still larger amount of labor, besides it makes
more butter, and of Il better quality, With q
better flavor and color; it gives MS sweet
cream for sweet butter, which must lengthen
its keeping quality we have sweet milk to
take the place of sour milk sold in market
and then we have sweet milk for cheese ia
all large diaries, also for calves and hogs
everything is weet about the miik-r0am
less labor, as there is nothing soMr TO be
cleansed. The butter is of even quality
through the whole season-that is. the but
ter is all alike when made, throughout the
season outside odors hare No influence on
the milk or cream ; outside temperature is
ofno account, except in utilizing ice, there
is no exposure to flies, dust or specks , the
natural aroma of the butter is retained; all
the original color is preserved unchanged
the milk is less exposed to accidents; and
lastly, close setting is a guarantee against
white specks in cream or butter. These
may be good points land perhaps other) Mr.,
Hardin has secured over the open method
of setting milk.-U. S. Butter, Cheese ana
Egg Reporter.
COLOR1NG BUTTER.
Recently, at the Little Falls market, there