The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-02-17
From The New England Farmer.
The Comparative Advantages of Cool
ey's New System of Setting Milk.

From The New England Farmer.
The Comparative Advantages of Cool
cy's New System of Setting Milk.
Mr.. Enron AS there is much dis
cussion In our agricultural journals.
this winter, on the various methods OF
setting milk for butter, thought, per-
haps, few general remarks might not
be unacceptable to your readers, as the
subject Is of so great Importance to
large class of manufacturers and consul
mers. l9irus,ln Is followed by ex-
pertinent, which often settles facts and
explUdcs theories. Let us, If possible,
have the best method for setting milk 10
produce the best and most butter.
Very much ignorance exists ia the
minds of buter makers everywhere up
on this subject. 1t Is quite natural for
people to follow their old ways and
methods of doing things--to plod along
In the old and worn rllts in which their
fathers have trodden, and to accept the
cries for facts, without thinking ii
worth the trouble of settling the matter
by careful and repeated experiments.
II he result Is that many erroneous no.
tons and false theories of ideas are in
vogue in relation to the best method of
setting milk for butter making. A few
of tllc more common unsettled questions
arc the following, VIII
/. What are the s'white specks" found
In butter, and sometimes in cream, be-
fore 1t is churned, and what il the
causeS
; 2. What Is the "cow odor," or what
is the "animal odorr
3. Should 1t be retained or not?
4. Regardless Of the odor, does sound
and healthy milk need air and ventia-
tion2
Many think that milk should be set
! uncovered, SO that the "animal odor"
may pass of. claim that wholesome
milk from healthy cows, resulting from
eating wholesome food, should be Sc
cured at once from the atmosphere BY
water-seal, so az to retain all its natu-
raj flavor. There can be no danger
from faint, if the milk is reduced al
onrc to low temperature, say from IF
| ty degrees down to forty degrees. With
this density, milk cannot faint in twelve
nor twenty-four hours, aud he who af-
firms to the contrary should test it by
trial, and not guess at his conclusion.
We understand that milk, in hot wealth
er, set at temperature of 65 degrees
and upwards, if covered, will faint, but
it does not follow that, because it will
faint under these conditions, it will UNI
der opposite conditions. Milk reduced
10 forty degrees, or even no lower than
fifty, will raise all its cream inside of
twcnty-four hours, with no possibility
Of faint; and with these conditions, the
milk may be set even eighteen or twen-
ty inches deep with safety, and the milk
will not faint, neither will the cream
RELATIVE MERITS.
There are now known to me four meth
DDS Of setting milk in this country,
viz
/. Open and shallow, by the small
pan system.
2. Open and shallow, by the large
pan system.
3. Close and deep, by the Hardin sys-
ten.
4. The doubly close, or the submerged
system, late and new, by Mr.. Cooley.
The first system is so old and we'll I'M
derstood that no explanation will be
necessary. The large and open pan sys-
EN- has much merit, in that it saves a
great amount Of labor. 1t has also one
serious dcmerit--the butter muSt be Of
an inferior quality. This is true of all
large pans, run by cool water, and the
colder tho water (and this is the desi-
ders tum,) the poorer quality Of the
butter. Ihave heard Of some dairymen
who declare they do not make as good
butter since the Introduction of large
pans, cooled by water, or by any other
nel,ls, as thoy did before with the small
pans, aud they are unable to explain the
cause. A late case has come to my no.
tice. where a dairyman formerly sold
his batter, made in the old way, small
open pans, 10 n firm I'm Boston, but last
wear he introduced the large pans, run
by water, sid sending his butter to the
same firm, without their knowledge Of
the change. They found the butter of
ON inferior quality, and thus reported
back. Now to me the reason is clear
and obvious. and indeed, do not see
how It could DO otherwise. | hesitate
not to say that pure butter cannot be
made In any open method of setting,
cooled in any way, and the lower the
t,mnerature, the worse the quality OF
Il g butter.
Taking for illustration the well known
case of pitcher Of cold water sitting on
the dinner table oil hot summer day,
we see small and numerous drops OF
q, wster on the outside, which are the re-
cult of condensation. Whatever ex-
lists In the room and its adjonings in
he form or state of yapor, steam, gases
a"d odors coming from any sources
whatever, such as out-houses, sick
rooms, vegetables cooking, ETC., is con-
deused on the pitcher and on the top OF
the water, and indeed on everything
that is cooler than the room; and the
g colder the pitcher, water or milk, the
oieater Is the nawer of condensation
| is well known by nearly all, especial.
II PHYSICIANS, that water standing In 3
sick room soon becomes unfit for use
ec7usc it has absorbed so much foul
od)r and gas. So, to cleanse sick
rom from bad odors, cold water is re.
. commended to be set IN the room, as Il
rates powerful condenser, and the
colder the water The more impure it be
c'mes, and of course the more pure IL
he air: and, bear in mind, this con
densod gas is lodged in cream, and, o.
course, is retained in the butter, excep
S what is carried off in the bnttermilk
= through the process of chprning The
=, lower we cool down milk IN open set
: tirg. the greater Is its absorbing or con
h. densing power Hence 1t follows tina
=. the less we depart from an equilibrium
0 in the milk room, the less is the absoIp
: ton, and the more pure will be the but
C ter. So much for the merits and de
+ merits of the open large pan system
!. with the milk cooled.
e Now word for the close and cole
|. setting, by Mr.. Hardin's method. Thi
}, system is far superior TO the large opei
u pan system.
! l. 1t saves still larger amount o
G labor; besides, it makes more butter
h and Of bettcr quality, with bette
o favor and color.
l. 2. II gives us sweet cream for butter
which must lengthen Its keeping qnal
iiy.
8, We have sweet milk to take tn