Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1877-04-02
Agrifnltnral department.
BUTTET MAKING IN SPRING.

Many farmers find it inconvenient in
taking care of any very large amount of
milk early in the season, unless they
have some especial arrangement for the
purpose, owing to the cold or variable
ness of the temperature preventing the
rising of the cream as soon as desirable.
Most generally, small pans have to be
used at this season of the year and the
amount of labor is increased, in conse-
quence. 1t is generally found necessary
to get the milk as near the fire as posi-
BILE to facilitate the rising of the cream
and also for economy's sake, when but a
comparatively small amount of milk is
obtained. 1t has been found that heat
ing the milk when first set hastens the
rising of the cream, and if this is not
sufficient, again in twelve or twenty-four
hours thereafter.
Experiments have demonstrated the fact
that what is known as doubling the
messes of milk, may be attended with
good results. Perhaps it may be neces-
sary to explain the operation. The
nights milk, for example, is strained
into large pan and also that obtained
the next morning. To one unaccustomed
it would seem that this operation of dis
turbing the nights milk upon which the
cream had we'll commenced to rise, driv-
ing it here and there about the pan as
from necessity it must be done, in strain
ing in another mess. must be injurious
rather than otherwise; but experience
decides to the contrary and the system
is found to work we'll where temperature
is maintained.
We will not undertake to say anything
further upon this stirring and mixing of
two messes of milk, otherwise than it
amounts to about the same thing in
practice as heating small pan of milk
after 1T has been set twelve or twenty
four hours, which facilitates the rising
: of the cream, from what is described as
falling temper"'~.~,-hAating and then
letting the milk cool down rapidly, tne
cream will rise faster than when an even
temperature, such as we would decide
best, is maintained. The economy in
doubling the messes of milk is the fac
that the large pans can thus be sooner
used in spring aud also later in the fall
and that the milk can be kept longe
before Swimming. if need be, with tn
same pans.
AS regards the amount of butter pro
= duced with this method, as compares
4 with the usual System of setting. we fin
there rs no perceptIbIe difference, as b
y both processes all the cream is suppose
= to be obtained. In testing this metho
we have found that when the weathe
l was cold and there being no fire direct
:, in the room, that simply adding the sec
II ond mess of milk was not of itself su
icient to raise the temperature to tn
= right point Using the Smith pan, tn;
~ is furnished with pipe cooler, to
, used when necessary, inserted in II
y body of the milk inside tho pan. we fir
y that when the second mess of milk
:, :, added, by filling this with hot water Il
u desired temperature may be reached.
the weather is quite cold the cool
ne can be filed with hot water again
t. thirty-six hours to hasten the rising
e. the cream, and in this way we are ind
TX pendent of the weather and can mana
ut the matter to suit ourselves.