Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-02-02
Signs Of Progress.

The exhibit of dairy utensils at Burling-
ton was not large, but it was very suggest
i've for all that. The "big pans" were the
"Gilt-Edge," by Stewart, Smith & Co., of
Vergennes, and one exhibited by Mr.. Nash
Of St. Albaus, besides model by Moseley 4
Stoddard of Poultry which we did not see.
Mr.. Nash's is single pan, in which the milk
is cooled by the water running through
tin pipe near the surface Of the milk. One
point of excellence in his pan is that it cools
the milk near the surface. and, of course,
costs less as there is but one instead Of two
pans. Our personal preference has been for
the Gilt-Edge, as it has been used in our
neighborhood with the greatest satisfaction.
Its great excellence is in the equal distribu-
ton of the cool water to all parts Of the pan,
so that uniformity Of the temperature Of the
milk would prevent any currents in the milk
which would interfere with the rising Of the
cream. Messrs. Moseley & Stoddard of course
had good pan as they deal only in frSt-class
articles. Mr.. Cooley's system Of submerged
pans is new thing, but the success of it at
at Burlington was complete. 1t necsssitates
ice water, which, Of course, any iarmer can
have; it takes up but little room,-a refrig'
orator for the milk Of twenty cows is nc
larger than an ordinary three-foot table; it
can be placed any where, and at any time
and it necessitates the handling OF the milk
by strong man. The cream being KEEP
sweet is an objection to this no more than Il
any other pan which uses cold water. w
confess to a strong predilection for the
Cooley apparatus.
Mr.. johnson exhibited a refrigerator bu
reau for cooling milk, of which we know
nothing 1t looks cumbersome, but will keel
milk cool and free from the taints Of the sur
rounding air. We were greatly interests
in Campbell's refrigerator shipping cases TO
butter, and were we going back to the farm
this summer we should try them instead O
ordinary tubs. They are little boxes 70
FIVE or ten pounds each packed into a larg
case with zinc ice chest, 50 that the butte
is delivered to the city customers as sWee
and cool as when it left your own dairy room
1t is fine thing and those who propose II
ducing the butter business to a fine thing
making a superior article, and getting
superior price, need it.
A gentleman from Canada, near She
brooke, exhibited a machine for turniu
cheese a revolving rack which holds fro
twelve to twenty cheeses, aud can be turnC
by child dozen years old with ease.
Q is very much like an Old.time set Of "swifts
9 from which our grand.mothers wound yal
o into balls, only the swifts instead Of standiI
s perpendicularly are horizontal and the shelly
. hang on pivots so as to remain in po
5 tion all the time, the cheese itself is hung
% a balance 50 that it can be turned over
% easily as loaf of bread. As we saw
" operate, we recalled the days when we spe
% half of each day turning cheese made fro
% the milk of forty COWS, and only one chee
90 made daily. OF its expense, we know moi
q ing, but it worked spleudidly.
50 o. w. Davis of Waterbury had a pat;
60 cburn, something like the Bullard Oscillati
% churn. OF one thing we are fully satisa
% that churn with floats and cleats and brea
% ers of any kind on the inside is an injI
70 70 to the butter, aud we would not take one
% a gift aud be obliged to use it. We hu
% used such, but for the last time they brs
Is the grain of the butter, and so spoil it.
IS should use Bullard or Davis, or barrel