Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-09-06
To Dairymen.

VERY much has been said SIS to the best method
Of setting milk and raising the cream, each
keeping the milk cool and sweet until the all
rises. There several pans patented on the plan of
pan within PAN which are all on the sumo princi-
pie the cooling water passing between the two pans,
around the outside OF the milk pans but none Of
these seem to give satisfaction. Then comes the Coo
ley cans which submerged in ice water where the
milk ia frozen down to about 40 degrees; then they
pretend to raise all the in twelve hours less.
This we call forcing natures laws for all who know
anything about it know that the natural time required
for cream to rise is about As hours Now, of this sys
tenn we learn that many Of those who use it are be-
coming fully satisfied in many respects. One is that
it takes twice or three times as long to churn the
cream and get the butter; and another is that the
butter will not keep good but short time after they
get it. We should think that would be sufficient to
satisfy every that they do not want anything TO
do with this continuance.
Now, there is system which feel confident is
the genuine onethe one that has been long sought
fur-and that is called the ECONOMY" milk pan.
We are satisfied that it is worthy the name it bears
This is composed Of single pan for the milk, with
tube for the cool water, submerged in the milk and
50 constructed that the water can continually pass
through the tube. Now you will notice that this sys
tenn is just the opposite Of the Cooley for while in
that the milk is submerged in the water in the Econ
omy the water is submerged in the milk Also, in the
Cooley the convey odor is not allowed to escape while
in the Economy It can pass of in the air. The Econ
omy pan has been used in the State OF New York two
years; aud believe that where they have been in-
toduced there are ten Of them used to one Of all other
patent inventions.
We will say ord in relation to the advantage this
pan has all others where the water lie around the
outside. In the fret place. where the water is around
the outside just as much Of the coone Of the water
escapes in the air goes in the milk consequently,
it takes twice much water TO do the work
in the Economy where the GOODNESS must all pass
from the tubes into the milk Then where the water
only passes the outside Of the pau 1t does not cool
the milk evenly over the pan. In the middle Of the
pan il will be sour while the outside il is sweet
but the tubes in the Economy cool the milk all
alike aud with water that will cool it down to go or 65
degrees win keep it sweet until the cream all rises
pans-n does not cost over one-half AZ much,
We would say To those who have been unfortun-
ate to get those double pans and not satisfied
with them that we can make them all right by put
ting the Economy tubes in their pans. The same wa
ter be used in the tubes that used in the outer
pan, aud with small expense you will have just what
you Supposed You had got in the rst place but those
who have been bitten by the Cooley freezing sys-
TEN do nothing for except by furnishing them
with the full Economy plus.
paps, Tubes, Town, County or State Rights be
had by applying to
r. FARE, West Chesterfield, y. H.,
Agent for Vermont, New Hampshire and Maine.