Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-05-03
THU DAIRlY 7.
SAVING LABO2 III DAIEYING.

Several years ago | gave up shipplhS
milk to the New York market, selling OH
half my cows, expecting to make some put
ter. raise some good stock. and tat good
pirs, Now to make good butter (as have
found out it is necessary to have not only
all the conveniences, but it is equally as inn
portant to have q good place to set the
milk. and Just here | am stuck. | have a
milk-room built for setting milk in eight
quart pans. and this nsWer very we'll I'M
til the hot weather comes on, when, as there
is no way to keep it cool, milk Will sour III
fifteen hours. | have at a distance OF some
forty rods down a steep hill, Il spring OF Wa
ter. abundant in supply, and which stands
at Is degrees, or not to exceed 90 degrees,
in the hottest weather. | have tried setting
milk in it, in torty-quart milk cans, with
good results, as tar as the quality OF butter
is concerned Though my wife says we 90
not Get as much as when milk is set in
pans; but the spring is so far away from
the house and the milking yard, that it is Il
hard Job to carry down the milk. and then
back, when the cream is off, for the pigs. |
have also a good we'll of water near the
house, just outside, which generally fur
nishes u fair supply of water. The past
summer | used this by pumping INTO atanh.
setting the cans into the tank, using ice to
keep the temperature down to below GO de-
erees, the whole being covered up with a
tight lid, and an old carpet thrown over,
which was kept wet. This way has the OBJ
~jections of using up ice very fast, and the
milk would mould before 36 hours. AS |
have been unable to lay in as large a sup
ply of ice as usual this winter, [ shall, / am
afraid, have to depend on something else
part of the season. [ have a cellar we'll VEN
tillated with windows to admit light, and
which in summer has a temperature of from
so to 60 degrees. | can partition oil a room
from the rest OF the cellar, set up racks, and
set my milk in pans.
Now what shall [ do? All the above
plans have their advocates. Two of them |
have tried with fair results. Mr.. E. Reeder
keep the temperature right. Mr.. L. S. Har-
din will tell me to use ice, but in a refriger-
ator. While the Cooley system" would
be to use the tank, but cool down to 40 de-
grees and cover tight so as not to expose to
the air. Lastly Mr.. Wilkinson would have
me put i'll his "patent duet" to keep the
temperature of my milk cellar even. [ want
advice from those best able to give it. NY
experience leads me to nrafpr settino tho
milk in deep cans in the spring, because the
temperature is always even, and it does not
require any outside help to keep it so. But
it takes so long for the cream to rise, and
when it has risen it is SO thin it has to be
dipped off. have let cans stand 4S hours.
skinned them and Their set them on the
floor OF the spring house and skinned off
considerable in a hours more. Then the
churnlng is so hard when the cream is so
thin; it is churn, churn half a day before the
butter comes. have no JERSEY COWS and
that may make a difference. The butter is
good, fine in texture, Of good color. land
here think it a mistake in putting the milk
in tight cans) and while we do not make so
much $50 my wife savs) still it brings the
highest market price, and every one is
pleased with it.
Can do any better than use the sprino? ?
want to save labor, as that is the GREAT
bugbear of a farmers existence. Where 60
many roads lead to Rome, it is difficult to
Know which to tahe.-Haat5oy IN Country
Gentleman. 9