Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-03-27


worth keeping. But the best of cows can
not produce good milk if pastured on a
marsh, or fed and sheltered at a stray
stack. The idea that any land unfit for
cultivation is good enough for pasture is
erroneous. In portions of our country
the COWS must Craze upon the barren hill
sides. among the rocks, where cultivation
is impossible, but here at the west YOU
cannot put your best lands to Il more
profitable use than TO pasture your cows
upon them.
In passing through the western states
am glad to notice that the dairymen are
erecting barns that would do credit to any
country. Your COWS will pay you rich
dividends upon such investments. But
food is of as much Importance as shelter.
If dairyman, located thousand miles
east of Chicago, finds is profitable TO buy
corn at from 60 to so cents per bushel to
feed his COWS through the whole milking
season, then it must pay the western farm
er, who can buy it for rs cents per bushel,
or produce it at a less cost. If it is q fact
that swamp grass and stagnant water will
not produce good milk, it is also true that
pure water and rich grasses and grains
will make rich milk and II high grade Of
butter.
Having secured good milk, let us dis
cuss the best method Of obtaining from it
the greatest possible amount of butter; and
let us not be satisfied with any process or
sy stem that will not give us the highest re-
suits. We are after the small savings
the ) per CENTS and we are bound to get
the whole. Great advances have recently
been made in the art of obtaining cream,
and it is among the possibilities that some
one may yet discover n process for rcmov-
ing the cream from milk instantaneously,
rs if by magic art. 1t is but short time
since we thought it necessary TO spread
ont the milk in II shallow body, and prac-
ticed upon the theory that the shallower
we set it the more cream we obtained; but
Douglas, Cooley, and others exploded the
shallow plan that had obtained for cen
turtles, and proved that the law of gray
itation worked as surely among the cream
globules as anywhere else; that milk set
under proper conditions would yield its
cream from II debth of eighteen inches rs
quickly as if placed in the shallow pans Of
our grandmothcrs. If we understand the
nature and composition of milk, and the
relations which the different component
parts bear to each other, we shall have
little difficulty in separating them with the
aid OF the simplest apparatus. Nature
mingled the cream globules, the caseine
globules sugar, etc, with the water of the
milk, each part having about the same
specific gravity. The cream globules, are
IL little, and but very little, lighter than
Z. uat l,,ft l.
slowly rise to the surface, tie heavier
particles displacing them. About IS per
cent OF milk is water, which is heavier or
more dense than cream. The cream
ylobues are poorer conductors of heat
than the water and caseine of the milk,
hence they shrink more slowly upon the
application of cold; it, then, we apply cold
to the milk, the cream globules being acted
upon in less degree than the water are
FASTENED to the surface; the cream will
rise fastest with falling temperature the
watery portion being the most suspeclibo
chlls first, shrinks, and forces the oily par
to exchang places with it. The larger
cream globules rise sooner than the SINAI.
Ter because each globule is covered with a
coat of caseine which is heavier than pure
butter, and the smaller globules carry Il
proportonately greater quantity of caseine
and hence rise more slowly. 1t seems clear
then, that the quicker and more surely we
can apply the cold to the milk the quicker
and more thoroughly can we obtain the
cream. Two years ago Mr.. Cooley dis
covered the true theory of the separation
Of cream by the application of cold to
milk by surrounding and conveying tn,
vessel containing it with water at II TEN.
perature of from 40 10 so degrees, and he
was the first to publish to the world The
TACT that it IL practical thing to obtain al
The butter of the milk in twelve hours
OF from one milking to the next, with thu
tid OF apparatus simple in construction
without complication or mystery, adapted
to the wants OF dairy operating on larg,
VI small scale. Within one year past ovel
1000 diaries and creamerieS have adopted
the Cooley system, and are using it sue
ccsstully. Douglas, who has been stylet
the father of deep-setting in this country
pronounces it 81 the perfection of deep
setting" AS the smith plunges the no
IRON beneath water to cool it quickly, be
cause water is a better conductor of hea
than air so the cans of milk are plunged
beneath water, and the cooling process i
completed, and the requisite difference be
tween the density of tho cream globulet
and watery portions of the milk is attaine,
In the shortest possible time; The mill
yields It's cream quickly, and without tn
possibility of any deleterious effects from
impure surroundings which milk readil,
aoSorbs. The cans are not hermeticall
sealed, us many suppose, but The loosely
littlng cover of the submerged vessel ad
mitS OF sufficient aeration, and the purify
ing influence Of the cold water acts favor
ably upon the milk. The slight dillerenc
between the temperature of the milk AM
the surface being about two degrees colde
than at the bottom of the vessel is fount
to hasten the process, sending the con
densed watery portion near the top down
ward. The Cooley apparatus combine
both mik-vessels and milk-room, occupy
ing Tor dairy of twenty cows about IL
much room rs an old-fashioned kitcbe,
wood-box, and furnishes the dairyma,
with the means for making Il uniforml,
line article of butter, regardless of seasoi
uniavorable surroundings, aud without tn
aid of the skill required to accomplisl
| WIN OlHtl SlSlOlD. LII
milk after parting with its cream by thi
process is us sweet as when drawn from
the COW, and is valuable for feeding, o
for skim cheese; also, | suppose, for it
sugar. If the patrons Of butter factori,
where skim cheese is not made were SUP
piled with this effective apparatus 70
raising cream of uniform quality, ant
would carry the cream to the factory to b
there 'skilllully made into butter, the greo
burden of hauling milk would be reduce
IA per cent, while cream raised at HON
would be of u far better quality than ca
possibly be obtained at the factory iron
milk that has been jolted over miles c
rough roads, and the everlasting wrane
ling over each patrons share in the soul
milk vat would end.
We see in this paper that Mr.. Butle
holds TO the shell" or envelope of In
globule in cream, saying " each globule
covered with IL coat of cascine," wbic
many of our prominent dairymen no,
deny, but believe the oil is in minute pal
tlcleS in the milk inst ne mira n ,rho,, !,