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

so far as a fluid can be cooled by contact, 1t
is rendered az dense as the air of the room
can make IT, Evidently, the cream found to
be separated has been raised by reason OF a
falling temperature which must assuredly
cause a motion in the milk and that which
is found not to be separated is as certainly
the result of contraction by cold at the bot
tom of the pan, and consequent stationary
temperature. Raise the temperature of the
room, and what is the effect ? The metal
of the pan soon feels the heat, and, conduct
ing it to the particles of milk in direct con-
tact causes them to expand and gives the
fluid an upward motion which forces the
imprisoned cream to the surface, showing
again, beyond doubt, that cream is sepa-
rated by changing temperature rather than
by a stationary one. Many good writers,
scout these plain facts, but a careful investi-
cation of the workings of their apparatus
shows them TO harmonic with natures fixed
law. Mr.. Hardin, of Louisville, KY, has
theory and an apparatus which has attracted
considerable attention. The popularity of
Mr.. IIardin's theory is this he claims to
produce falling temperature while the
milk is at rest and free from currents. AS
this would be an impossibility, it is natural
to suppose, and is beyond doubt the fact,
that he raises cream as the result of currents
in the milk, caused by falling temperature,
as stated above.
Mr. Ellsworth's method of heating the
milk to one hundred and thirty degrees in
order to give it wider range of tempera-
ture through which to fall, goes to substan-
tiate the fact that it is the motion of the
milk which causes the separation of cream.
All agree that milk must change from the
| temperature indicated when drawn from
the cow, and all my attempts to raise cream
by preserving that temperature have thus
far proved futile.
Another experiment which would like
to bring to your notice consists in cooling
the milk before it is set for the cream to
| rise. Take a tin pan, or other convenient
vessel, and after perforating the bottom with
holes, fill the pan full of ice broken in small
pieces. Strain your milk through this filter
until it is reduced to temperature of forty
degrees. Continue to hold it at that tenn
perature and you will obtain but small
percentage of cream. Another noticeable
fact, and one more generally observed by
residents of towns than by dairymen, is this :
Milk set in a shallow vessel in refrigera-
tor thirty-fve degrees cold will undergo
contraction of its particles at the top caus
ing downward current, and expansion at
the bottom causing an upward motion.
When both currents meet, the milk is at
rest and but very little cream separates.
Many people who buy their milk and
keep it sweet in this way imagine they are
furnished with a poor article because no
cream appears. But remove the milk to a
warmer place, where it undergoes the adj
vantage of a change of temperature, and
Immediately does the cream begin TO sepa-
rate. These and many other corroborating
| experiments, prove, to my mind, most con-
clusively, that whatever their theory on the
subject, all are dependent upon the fact that
| only by changing temperature do we OBJ
tain from our milk the proper percentage of
cream. The best method of obtaining this
change of temperature, while we gain the
| greatest amount of cream, at the least pos
| sible expenditure of money and labor is
| the method for which farmers are eagerly
looking. To accomplish it use cans, nine
inches in diameter, by twenty in depth, hold
ing five and half gallons. Three inches
below the rim of the can it is surrounded on
the outside by receptacle for cold water,
| four inches wide. Another similar recep-
tacle is attached at the bottom, to catch any
moisture which may accumulate on the
cooler. The principle of my system is this
BY the application of cold water to the up
per part of the cooler, the milk at the sur
face, and next the upper part of the cooler,
is rendered more dense by reason of con-
traction, and downward motion is produced
next the side of the cooler with a CORE
| spending upward motion through the mid
die, of the warm particles of milk from the
bottom. This motion is kept up until the
milk in the cooler is nearly the same TEN.
perature as the water used, and by this mo-
ton the cream is brought to the surface.
Connected with this cooler is cover pro-
vided with an atmospheric filter, and there
are also conveniences for drawing off the
milk and cream. In my dairy this system
produces most satisfactory results being
adapted to both summer and winter use
needing no fire, being easy to handle, cheap
in construction and producing very supe-
rior art cle of butter.