Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1878-01-30


use large pans. Indeed, some practice 1t in
hot weather in order to raise the tempera-
ture of the milk and thereby give IL greater
number of degrees to fall through. think
il would be difficult to find dairyman so
ignorant as not to understand that the heat
applied to the bottom of his pan causes an
upward motion of the milk which brings to
the surface the particles of cream impris-
oned in the cold fluid. [l0]
The results of the few experiments have
described show Enthusiastically that the bene-
fits derived from the Swedish system, and |
visible in the methods recommended by |
the French experimenter, Tisserand, are
due, not to stationary temperatures, but |
rather to the wide range through which the |
temperature of the milk is allowed to fall
All agree that milk should be cooled to raise
cream successfully; III and the most per-
feet method of cooling must be that nearest
in accordance with the laws of nature. [l21
She has shown us that heat has little effect
upon fluid, unless applied to the bottom of
the vessel which contains it, and cold has
greatest effect when the process is reversed.
The theory of "perfect rest" is equally as
falacious as that of stationary temperature.
This was shown at public exhibition of
milk coolers at the Washington county fair
last fall, where cooler filled with milk and
cooled by ice-water applied near the top,
quietly performed the work of separating the
cream, despite the jarring tread of the crowd
continually passing to aud fro. [l3] This
cooler was provided with a cover and atmos-
pheric filter, and those who tasted it pro-
nounced the cream of very superior flavor
Perhaps this was due TO the fact that the
milk was obtained from the fine herd of full
blood Jersey cows belonging to n. Tabor,
Esq, of East Montpelier although, without
doubt, the atmospheric filter is an indispens
able adjunct in retaining the aromatic flavor
of perfect cream. A FARMER.
REMARKs.-[1] In our article criticised
by the writer of the above communication,
we advanced no theory, but endeavored to
put the observed facts in the clear light OF
undisputed physical science. 1t is needless
to say that we do not regard all patented ar
raugements as humbugs. But too many are
ri Cream will rise at any temperature not
so high as to boil, nor so low as to freeze, the
milk. AS Brother Tiukham remarks, 1t
would take a pretty smart man to keep it
| from rising, if let alone" Aud that is just
what we contend for,-that it should be put
in the most favorable condition for rising.
everything considered, and then LET ALONE
until the process is over. Either when stir
red with a spoon, or when kept in constant
motion by varying temperatures, the rising
of the cream. is retarded. This is true, or
law of gravity is false. ri Neither con-
traction by cold nor dilataton by heat con
trolls the upward movement of the cream, ex-
cept as cold or heat affects the Auidity of the
milk. The butter gobule being lighter than
the milk will rise to the surface and float
there unless some cause binders it. The
only cause that can hinder it, aside from cur
rents in the milk, is viscidity, i. e. thickenng.
That sound milk is more viscid at tenn
perature near to freezing, but before the de-
gree is reached at which congelation begins.
we have no proof whatever The rapid and
complete rising of cream at such tempera-
ture seems conclusive proof to the contrary.
raj The remark here, that cream rises by
reason of currents in the milk, and, still
more. the previous observation that " he
(we) believes that if milk is reduced to
temperature of forty degrees, cream will
separate itself of its own accord as if such
a belief were preposterous looks as though
our critic believes that cream will not rise
on milk while at rest Yet we cannot think
that such is really his theory. Cream rises
on milk for the same reason that wood floats
upon water, because it is lighter. 1t must
rise unless something keeps it down. 81
1t does not matter, save as a question OF con.
venience. L6] Certainly foolish theory ;
but who holds it Cream rises under the
law of gravity, because it is lighter than the
milk but it rises quicker at a stationary
temperature, because at stationary tenn
perature there is an absence of motion in the
milk tending to carry the cream globules in
all directions, downwards as well as up
wards. ri We doubt the fact" 1t is
contrary to our observation and that of many
others. We have seen the most perfect AS
well as the most rapid separation in cans set
in water at low and uniform temperature.
rS1 We see no occasion for stumbling +"
over such "experiments as these. They
L..
conclusion. Certainly none of the conditions
of a successful and conclusive experiment,
one worthy of the name, are noted. There
are sufficient reasons, aside from our cores
pondent's theory of currents, why such re-
suits were obtained. A little change of con-
ditions, and the results might have been
quite different, and no doubt would have
been. 9] We are at a loss to COM
prehend what our correspondent means by
"convex" and "double convex" motions.
As we understand it, motion has direction,
it may be rectilinear, curved, vibratory,
or spiral, but that it can have form-round,
square, polygonal, or convex-we don't see.
Motion is the means by which forces ar.
manifested, but motion is not substance,
, and therefore cannot have form. The di-
rection of the concentrations in fluids
, changing in temperature is curved or in
; straight lines, varying according to the shape
! of the vessel and the rapidity of increase OF
| decrease of temperature. They may be
easily watched in glass vessels, using a
transparent fluid in which particles of some
substance varying but little in specific gray
ity from the fluid are suspended little
I saw-dust in water, subjected to increasing
or decreasing heat, will show Just how the
I butter-globules are whired about in milk
under the same conditions As the currents
/. cease by the fluid coming TO an even tenn
q perature and remaining So the particle,
4 come 10 the top Were it not that the but
I ter gobules have strong attraction fol
: each other cream would not stay at the sur
face at all in warming or cooling milk unit
n the currents subsid.d. But gradually tn,
4 globules gather in little masses having
2 floating power greater than the force of tn,
I current These continue to attract to them
selves the globules brought near in theil
: course, and thus gradually all the globulel