The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1878-05-11
TOPICS FOB FARMERS.
A New Method with MiIk.-In

II
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 a new method
in the management of their milk. AS
the new milk is received night and
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 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 and 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 alright
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 be 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
alone.
This process of butter making, and
the apparatus used, are without patents
50 far as / know, and have no doubt
will continue so. But its use has not
yet been wide enough to determine the
question of profit. 1t costs little more
than the old methods, and requires ia
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 Workshop estate. - 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 loss to
know how to put them to work profita-
bly,. 1t is good plan to have slate at
the Toulouse, barn or workshop, and to
note down during pleasant weather
what work can be done in rainy weather.
There are scores of little jobs which
suggest themselves which ought to be
done, and can be done as we'll in rainy
weather as fair weather. Such slate
would have upon it something like the
! following: "Clean out the cellar; oil
the harness; mend harness; grease all
the wagons; repair all the horse-stalls
file the saws; grind the TOOLS assert the
apples; make kindling wood repair the
Implements; she'll corn" A hundred
other little jobs could be suggested.
Have it understood that when a rainy
day comes whether you are at home or
not, the slate is to be referred to, and
the work done as there suggested.