Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1877-02-07
FEBRUARY

Scientific Farmer, recently remarked to us,
] begin to believe that we know literally
nothing about milk" meaning from the
scientific point of view. In our judgment
the first step toward knowing anything on
the subject is to get rid of most everything
that has hitherto been taught by our "pro-
fessors of dairying.
This error about the " animal odor" arose,
as so many scientific errors arise, from the
misinterpretaton of well known fact. If
in warm weather we fill can with warm
milk and put on the cover tightly, that
milk will soon spoil, and will, on opening
emit peculiar and unpleasant smell. And
so will SOUP or any other fluid containing
decomposable animal matter. There are
two simple and sufficient reasons for this
the first is that you keep in the heat, and
the second is that evaporated water from the
milk Tor SOUP, condenses in the cover, runs
down a. I'd dilutes the surface layer. Both
these things hasten putrefaction. But change
the conditions by cooling with the cover off,
or by very rapid cooling with the cover on,
and you will have no trouble.
The advantages of deep setting, over shall
low setting in large or small pans, are
various. They may be divided into advan-
tages of economy, or ease of handling, and
advantages in the quantity of the product,
OF the former we will not speak, though we
are fully convinced of their reality. Of the
latter we allow ourself only space to say that
deep setting and rapid cooling secure to the
operator a uniform quality of cream, and
consequently if the manufacture is rightly
conducted, a uniform quality of butter.
Covering prevents the absorption of bad
odors and ilavors, real danger in place of
the imaginary one of retaining them; while,
perhaps as important as anything in this
system, you have street cream and syeet skim
milk, all the time.
The two methods of deep setting now ex
citing most attention are, the Hardin OF
refrigerator system, and the Cooley OF
submerged system. The latter was first
brought prominently before the public by it.
originator, at the recent meeting of our Dai
rynen's Association, and awakened a lively
curiosity. 1t will probably be actively dis
cussed for the next year, and as it involves
some curious points, and especially the
"odor theory" to which so many of ou
dairy magnates are committed, it will BE-
severely criticised
Practically, we see no advantage in eithe
the Hardin or the Cooley system over thu
method adopted and promulgated for thu
last six or seven years by Mr. Douglas. Blu
we think they teach some facts that ma,
lead to beneficial modification of Mr.
Douglas practice. lie has heretofore &C
t cepted the animal odor theory and has con
sequently never covered his pals and h
has also believed that sixty degrees is tn
right temperature for getting all the cream
Mr.. Cooley finds he gets his cream up bes
= and quickest at fifty degrees, while llardi
carries the temperature still lower. The ad
vantage of this low temperature is that yo
are sure to keep your milk and cream pei
, fectly sweet, and if in addition. as both Coole
. and Hardin claim, you get all your crear
in five or six hours, there is a saving in TIN
\ cost of cans or pals, since only one set is re
= qured.
n We wish Mr.. Douglas, who is very ear,
d full man, aud slow in coming to his conclt
, sions, besides beings accurate experiments
@ would take hold of these ideas of low ten
|. perature and covering, and ascertain Gan
o let us know just how much there is in then
8 The Douglas method is not patented, and
by simply lowering the temperature of tn
water in his tanks and covering his pail
# any advantages are to be gained, there
>. every facility for doing it without extr
O cost, except for the ice and the cover
r. neither of which are patentable noveltie
d. These are times when farmers cannot affor
, to waste any money.