Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-12-11
Setting Milk-A Challenge.

The mills of the gods grind slowly, but
they grind exceedingly fine. So it is with
the milk-setting questionable truth is
gradually coming to the surface. In my
original experiments | first used cans
twelve inches deep set in well water after
the method of Col. Waring. 1t did not
take me long TO discover the loss of cream
by this method, and | then adopted the
plan of putting tin covers on the cans and
putting ice in the water, and as the water
stood above the milk in the cans this was
practically the Cooley metbod-that is,
when Cooley uses ice. | soon found that
while got all the cream the waste of ice
in cooling water was beyond all endurance
in this climate. | then adopted the refrg-
orator plan with complete success so far as
economy of ice and getting all the cream
were concerned, but have since discovered
that made some errors in that plan.
| The ice water Cooley plan is II little
more perfect in cooling the milk than the
old Swedish plan, simply because the milk
! is further under the water, but as more
water is used of course more ice is ncces-
sary TO cool it. As both Bliss and Dripp
have apparently abandoned their hot
bottom " theories they are simply dragging
along in the wake of those Of us who
started out ahead. This is pretty close
imitation of Mr.. Dripp's to the style of
cooler that l have just abandoned for a
newer invention. He is welcome to it.
In the four plans of deep cold setting
that are now before the public there really
are but two vital points upon which their
respective virtues should be tested these
are-the amount of cream they will pro-
duce in Il given time, and the amount of
ice consumed in throwing up The cream.
If we only had these two points definitely
settled there would be but little room left
TO dispute in. The question is, how are
we to settle that point? 1t has crossed my
mind that little practical good comes to us
outside people from all the fuss and fury
that are made at the conventions and
dairy fairs that occur around us in every
direction, every winter. Would it not be
practical to appoint committees to test
these questions? Here, for instance, is the
grand international dairy fair just about to
take place in New York. There will be
lots OF speeches, a grand hurrah, and a
good time all round, which will be good
thing for those who are SO fortunately sit
uatcd as to he able to attend the fair, and
| hope there will be Il host of dairymen to
enjoy the entertainment; but there are Il
large number of us who can look only to
the results of the fair for our share Of the
good to come from it. Reported speeches
and addresses are all good enough, but
somehow we get perhap, Il little too much
of that sort of thing. Would it not be Il
good idea TO make IL prime point of testing
dairy implements? Invite competition
give each one every chance he ask, to do
his best and then report square out what
the result is. TO be sure, We will all kick
if We get left, but there is little fear but
we will come again when we get ii chance.
Apropos of the above, | propose that
the international daiay management have
n small warm room set apart to test all
cold setting systems in. The methods to
be handled by men of the owners choos-
ing, but the committee to be men who are
not committed in favor of any system.
Let Mr. Bliss, Mr. Drip, Mr.. Cooley and
Z myself shake our CORY locks at an unprcj-
udiced committee. | would suggest that
the test be-which method will raise the
most cream in twelve or twcnty-fOur
hours with the least waste of ice, in a
room with Il mean temperature Of not less
than eighty degrees. The trial should be
in temperature representing summer
weather. The above | consider the cardi-
nal points in the cold-setting systems
though any others that may be suggested
would be agreeable 10 mel. s. Utyllin
in Ohio Farmer.