Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-08-23
e. X. BARROWS.
To Dairymen.

VTEBY much has been said as to the best method
' Of setting milk and raising the cream, each one
cuncndng for bis own SYSTEM or patent Cooler, for
keeping the milk cool and sweet until the cream all
rises There several pans patented on the plan II
pan within pan, which are all ON the same prnci
pie, the cooling water passing between the two pans,
around the outside Of the milk pans, but none Of
these seem 10 give satsfacti0u Then comes the Coo
ley cans which submerged in ice water where the
milk is frozen down to about 40 degrees then they
pretend to raitc a the cream in twelve hours less.
This call forcing natures laws; for all who know
anything about il know that the natural time required
fot cream TO rise h about - hours. Now Of this sys-
tenn learn that many Of those who use it are be-
coming fully satisfied IN many respects. One is that
1t takes twice or three times as long TO churn the
cream and set the butter; and another ia that the
butter viii not kcep good but short time after they
get %. We should think that would be sumcIeut to
satisfy every one that they do not want anything TO
do with this cOutriNancc.
Now, there j. system which we feel couGdpns is
the genuine One-the that has been SO long sought
fur-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 a
tube for the cool water submerged in the milk, and
SO constructed that the water continually pass
tenn is just the opposite OF the Cooley for while in
that the milk submerged 10 the water, in the Econ
omy the water il submerged in the milk. Also, in the
Cooley the convey 0dor If not allowed TO escape while
ia the Economy It pass of IN the air The Econ
pan has been used In the State Of New York
years aud we believe that where they have been iu-
PRODUCED there are ten # them ued 90 of all other
patent inventions.
We will say Word in relation to the advantage ;his
pan has all others where the water Ia around the
outside III the fret place. where the water is around
the outside just much Of the cooness Of the water
escapes IN the air in the milk; consequently
it takes twice much water To do the work as
! 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 pan II does not cool
the milk evenly 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 over
alike and with water that will cool it down to 60 Gi
degrees will keep 1t sweet until the cream all rises
one more advantage the Economy has over the other
| pans--it does not cost over one-haf a. much.
We would say TO those who have been 50 uufOrtun-
ate to get those double pans and not satisfied
/ with them, that can make them all right by put
ting the Economy tubes in their paus. The same
ter be used in the tubes that used in the outo
pan, and with small expense you will have just wha
You supposed you had got in the fret place but those
who have been bitten by the Cooley or freezing sys
| TEN do nothing for except by furnishing then
| with the full Economy pans or tubes.
Town, County or State Rights can be had by apply
ing to r. FAIR, West Chesterfield, y. L., Agent fo
Vermont. New Hampshire and Msiue "a 81