The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-06-15
Agricultural Department.
ny ALBERT CHAPMAN
The Cooley system in n Large Dairy


We made visit. last week, to the
Springsidc Dairy of III. T. Cuts, of Or
well, VT, for the purpose Of examining
into the practical workings of cold deep
setting In submerged cans, as practiced
by the Cooley System. Mr.. Cults has
a large larm and keeps, as a leading
speciality, dairy of nearly fifty COWS.
These cows are nearly all grade Jerseys,
about five being full bloods, and about
the same number being so called natives
without Jersey blood. We personally
witnessed all the processes and examin-
ed into them as carefully as 1t was posi-
BILE for us to do, and saw the milk,
cream and butter at all the different
stages, from the COW to the scales, MIR.
Cults kindly furnishing us with all the
information necessary and permitting
us to test the matter In any way we
thought best. The cows average young,
very large proportion being still heif-
ers, quite young, and very few have ar
rived at an age that fully develops their
milking capacities, therefore the yield
of milk Is not as large as in some dali
ries where larger, older COWS are kept,
but 1t Is satisfactory, and the yield of
butter is large in proportion, the quail
ty of the very highest grade, and the
returns received very profitable. For
a number of years previous TO this, Mr..
Cuts has used set of large pans, cool
ing the milk by having running water
passing constantly under and around
the pans, which gave the best results
attainable by that system.
To set the milk from the large dairy
"a
found that often the cream had not iis-
en- sufficiently at the end of thirty-six
hours to make ii advisable to skim it
at that time. at such times ii was very
inconvenicnt to skim pan, wash,
clean, scald and get ii ready 10 receive
the milk by milking time The annoy
ance from flies and dust that would get
into the milk, cream and butter, in
spite of all precaution, was found to be
3 serious one, and it took great deal
of time to remove them. The product
would also vary somewhat as the con-
ditions of temperature and dampness of
atmosphere varied, and the large sur
face exposed rendered the milk
very susceptible of being affected by
them. None of these objections can be
brought against the Cooley System.
Mr.. Cults finds that only one set Of cans
is needed. The milk IS strained into
these cans TO the depth Of about eigh-
teen inches, and then Immediately set
into the tank, the covers put on and
fastened down and water turned on I'M
til 1t covers the tops of the cans. Ice Is
then put into the tanks, and the covers
of the tanks shut, about 1875 pounds be-
ing needed to lower the temperature
sufficiently for the milk of forty-flve
COWS now being MIXED. By this pro-
cess the temperature Of the water soon
falls to forty-five degrees, or 4 little be-
low, and this amount Of ice is sufficient
to keep the temperature below fifty
degrees until the cream is all risen.
\ little before the time of the next
milking these cans are all taken from
the tank and placed single file upon q
rack, made by Mr.. Cuts, that has
trough through the side of it, The
cana all have a faucet at the bottom,
with rubber conductor and gauge that
can be set to leave any desired amount
Of cream or milk in the can. After
these cans are set upon the rack, these
faucets are all opened at once, the milk
runs ont into trough passing down TO
a funnel and through q conductor,
away from the dairy room. These
gauges are set at n height that is safe
against any cream being wasted, but to
run off nearly all the milk. AT this
point a little close attention is necessary
to each can, TO lower the gauge sufficient
ly to run OFF all the milk, but to waste
none of the cream. Tho separation bv
this process is more complete and exact
than by any other process we ever saw,
and certainly the time consumed il not
fourth that it takes 10 skim the same
amount Of milk by the usual way of
dipping and Swimming. We forgot to
take the exact time by the watch, but
we think it could not have taken twen-
ty minutes to take the cans out of the
tanks, draw of the milk, empty the
cream, and have the cans ready for the
next milking. The cans being kept
nearly all the time submerged in such
cold water and away from the atmos-
phere, there is no necessity for washing
them often, once week being found
quite often enough TO do this in Mr..
Cults dairy. 1t will at once be seen
and appreciated by every one who has
had the handling of milk, that this pro-
cess and perfect separation of cream
and milk, without the trouble of wash
ing the cans every time they are used.
has very many and economic recon-
mendations in its favor, and we fail TO
see where the other processes have anv
compensating advantages over them.
Witnessing this process all through, we
are obliged TO say, there was less cream
in the milk, and less milk in the cream:
in short, the separation was more COM
plete ana exact than we have ever seen
attained by any other process.
Did all the cream separate and rise?
We measured carefully one can, taken
ut random; the entire depth of cream
and milk was II l-2 inches, the cream
iull four inches, or nearly twenty-five
per cent. Two cans of the skinned
milk, set for forty-eight hours after
skimming, had only developed slight
acidity, but had failed TO throw up any
appreciable trace of cream. Mr.. Cuts
has found that this SKINNED milk will
not support the lives of young calves.
After the cream is turned into the
cream pals ii is set away twenty-four
hours TO ripen, when 1t Is churned in q
revolving barrel churl, turned by dog
power on an endless chain. AS soon
AS the globules of butter separate from
the buttermilk TO the size Of wheat kerr
nels, the dog is excused from his wea.
ry labors for the day, the butter
milk is drawn of, and the butter wash
cd or rinsed twice with ice water. The
chnrn is then set upon platform scales,
the hntter accurately weighed and salt
added, intending 10 have about half
ounce left in the butter to every pound
Of the latter. After The process of
working in the salt by turning the
churn Is completed, what brine has sep
arated is drawn of, and all Is left to
stand until afternoon, when II Is finally
washed with lever on triangular Ia
bic, and packed, a part in ten pound
boxes, and a smaller portion balled or
pressed in a mould into halfpound
prints. In this shape the butter is pack
ed in refrigerator cases and sent 10 Bos.
ton mud Proyidencn uho,.n L. l. LII :. =.