The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-05-02
TOPICS FOR FARMERS.

A New Method with Milk.-In a re-
cent issue of the New York Tribune,
Professor Arnold gives the following ac-
count of the new method:
The managers of few creameries in
New York have adopted new method
in the management of their milk. As
morning at the creamery, it is run into
large watts, like make-vats, and at once
heated to one hundred and forty de-
grees or above, by driving steam directly
into the milk This drives the foreign
odors out and enables them to keep the
milk twelve to twenty-four hours
longer than it would without heating.
As soon as the heating is done, cold wa
ter is run around the milk and through
it by a series of horizontal tubes in the
middle of the milk, the top tube being
Just below the cream, to be out of the
way of skimming. Thus by cooling the
milk at the outside aud in the middle, it
is rapidly done and the cream hurried
to the surface. When it has cooled to
the temperature of the air, an air-tight
cover is let down upon the vat, shutting
the milk entirely away from all atmos-
pheric Influences circumstance of
considerable importance, as the air in
cheese factories is seldom just what
would De most desirable. In this coDdi
ton it stands twelve to sixty hours, till
the cream is all up, or SO much of it as
the operator wishes to remove, and it is
then sweet and makes better cheese than
when not heated.
The cream raised in this manner is
most delicious. 1t is the finest favored
of any / have met with in any factory,
being entirely free from the stale or bit
ter taste which is developed in cream
raised on unscalded milk in the open
air. and the butter is all that could be
desired. 1t is strictly gilt-edged," !"
and unsurpassed. This combines all the
best features of the different systems of
heating, cooling and exclusion from air,
without any of the disadvantages which
occur when either system is employed
l1ne.
s@SThis process of butter making, and
the apparatus used, are without patents
so far as | know, and have no doubt
will continue SO. But its use has not
vet been wide enough to determine the
question of profit. 1t costs little more
than the old methods, and requires fa-
cilities for cooling which will be in the
way of general adoption. But it has
something of value by way of pointing
to bottom facts in way of butter max
ing, which seems to me useful in an ART
so empirical as dairying.
Keep a Workshop "Slate. p Some
practical body, who evidently knows
how to run farm in all sorts of weather
talks in this wise style: Where farm
ers keep hired men, and stormy days
abound, they are frequently at a loss tt
know how to put them to work profita
bly,. 1t is good plan to have slate a
the Toulouse, barn or workshop, and te
note down during pleasant weather
what work can be done in rainy weather
There are scores of little jobs which
J suggest themselves which ought to b.
done, and can be done as well in rainy
: weather as fair weather. Such slat'
would have upon it something like thu
following: "Clean out the cellar; OF
the harness; mend harness; grease al
the wagons; repair all the horse-stalls
file the saws; grind the tools; assort thu
apples; make kindling wood; repair tn
implements; shell corn" A hundred
other little jobs could be suggested
Have it understood that when a rain.
day comes, whether you are at home o
not, the slate is to be referred to, ant
the work done as there suggested.