Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1878-06-05
Cream Raising.

PAPER READ BEFORE THE STATE BOARD OF AGRICuL-
D. WOOSTER, OF MARsuFRLD.
In attempting to comply with request
to furnish this meeting with a paper on
cream-raising do so with no intention of
ridiculing or disparaging either the theories
or systems of others, nor of advertising my
own. But believing | have system, not
only correct and economical, but which can
be used successfully under the greatest IA
riety of adverse circumstances, | desire to
present my views before this meeting in
such manner that all can judge whether
they are correct or mott and if at the close
of this paper, further explanation is desired
/ shall be pleased to offer it and join in any
discussion which may be elected. By many
this is called "hackneyed subject" but |
have yet to learn that it is one in which the
farmer has lost interest. Through these
discussions he is enabled to get new ideas
experiments are rehearsed for the benefit OF
many, which would cost one man much time
as well as money. Putting what one knows
with what others have found out enables
the observing dairyman to produce not only
an article of better quality but a greater
amount, which determines the profit of his
farm - or in these times, whether he lives
at all. | know of nothing which would
be more beneficial TO the farmer than
thorough knowledge of the law which gov
ems the separation of cream from milk.
This is the first important step toward i'm
provement in dairy products, and that my
views may be brought more clearly before
your minds, l must beg your indulgence
while rehearse few of the most popular
theories of the day concerning cream-rais-
ing, and try to harmonic with them the
fact that there is a fixed law which governs
the separation of cream. Quite large
class of our dairy-keeping friends believe
the prime cause of this separation of cream
is due to the fact that it has less specific
gravity than the milk with which it is min
gled. Others suppose it is natural for cream
to rise that it cM rise if "let alone and
left perfectly at rest"
Still another class believe that two fluids
are commingled in milk, one OF which being
an oil causes the separation of cream. 1t
needs no argument of mine to convince the
practical farmer that these theories are in
correct, for if they were true cream would
rise under any and all circumstances, and
there would be no trouble in getting it,
whether the weather be cold or hot, wet or
dry. That the weather affects the rising of
Qpt M NJ ha Of fba
aforementioned theories, and has signif-
canoe which points us to investigation. In
their place these theories may be of value, as
clearly showing us that there is a first great
principle upon which all processes are de-
pendent.
My attention was first called to this sub
ject by being employed to sell the Washing
ton County Milk Pan. The construction of
this cooler and those similar in principle is
so generally known as to need no description
suffice it to say the cooling element is APP
piled at the bottom of the pan. The idea
of the inventor was, that the water being
colder than the milk, the heat of the latter
was quickly extracted, and it was left both
the facts to be otherwise, many people claim
ing that their milk soured sooner when water
was used, and attributing this fact TO the
dampness of the milk-room, caused by the
presence of so much water. At all events
weather seriously affected the separation of
cream in these coolers, To obviate this diff
fculty | invented cooler called the Monitor
This contained condenser for the vapol
and steam, and was covered by thin cap OF
iron, which gave the pan dry, cool surface
TO rest on in warm weather. and Uice UerSa-
by using hot water in the cooler-in colo
weather. So far as dampness or steam wa.
concerned this cooler was perfect success
Although it cooled from the bottom, il diff
fered from its predecessors in this wise i
cooled unequally on the bottom, commencing
at the center of the pan, which was set
little fitting, thereby giving the milk as i
was cooled and rendered more dense at tn
center, chance 10 flow toward the loves
place, while the warm milk had CORE
spending upward flow. AS | had coniee
tured, this arrangement greatly facilitate
the rising of cream, and this experience, Il
gether with the facts connected, commence
to undermine my faith in stationary temperi
ture, which had always been taught wa
the some thing needfnl in creamraisinl
A simple and conclusive experiment may b
tried by straining new milk, in small c
large pans, in room with an even temperi
ture of forty degrees. A perfect separatio
Of cream cannot be obtained. lnvestigatio
shows the milk at the bottom OF the pan
be as rich in cream as when first placed
the room. 1t is plain, therefore, that Il
metal of the pan, being good conductor
both heat and cold, has contracted the pa
ticles of milk in direct contact with il, unit