Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-08-30
To Dairymen.

VERY much has been said 10 the best method
Of setting milk and raising the cream, each one
c'ntending for his own system, patent Cooler for
keeping the milk cool and sweet until the cream all
rises There are several pans patented on the plan Of
pan within pan, which all the same princi.
pie, the cooling water passing between the two pans
around tine outside Of tine milk pans but none Of
these to give satisfaction. Then the
ley cans, which are submerged in ice water, where the
milk is frozen down to about ~ degrees then they
pretend to raise all the in twelve hours less
This call forcing natures laws for all who know
anything about it know that the natural time required
for cream to rise ia about As hours Now, Of this sys
TEN 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 churu the
cream and get the butter; and another is that the
butter will no; keep good but short time after they
get IL. We should think that would be sufficient to
satisfy one that they do not want any thing to
do with this continuance.
Now, there is a system which we feel confident is
the genuine one-the that has been long sought
tor-and that is called the ECONOMY" milk pan.
We 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
constructed that the water continually pass
through the tube. Now you will notice that this sys
TEN 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; and we believe that where they have been in
roduccd there are ten OF them used to one OF all other
patent inventions.
We will say a word in relation to the advantage this
pan has all others where the water is around the
outside In the first place. where the water is around
the outside just much Of the cooness of the water
escapes in the air goes in the milk; consequently,
1t takes twice as 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 pam it does not cool
the milk evenly over the pan. In the middle of the
pan it will be while the outside it is sweet
but the tubes in the Economy cool the milk all
alike and with water that will cool it down to Go 65
degrees will keep it sweet until the cream all rises.
one more advantage the Economy has over the other
paus-it does not cost over one-half as much.
We would say to those who have been unfortun-
ate to get those double pans and are not satisfied
with them, that we can make them all right by put
ting the Economy tubes in their pans The same a.
ter be used m the tubes that used in the outer
pan, and with small expense you will have just what
you supposed you had got in the first place. but those
who have been bitten by the Cooley freezing sys-
tom do nothing for except by furnishing them
with the full Economy pans.
Paus, Tubes, Town, County State Rights can be
had by applying to
X. FAIR, West Chesterfield, N. H.,
Agent for Vermont, New Hampshire and Maine.
34-37