Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-10-22

! DAIRYING IN THIS AND THE NEXT De
CADE-THE PREsENT.-Since January /,
1870 ten years have very nearly passed
away. At that time the Swedish, or deer
can system of setting milk in water, was
Il very new thing in this country. | first
heard Of its adoption by Col. Waring at
Ogden Farm, Newport, r. |. About the
same time, or very soon after, the dairy
establishment of Mr.. Crozier, then at
Beacon Farm, Northport, n. Y, came to
public notice. The essential feature of
this building was in cooling the air within
the dairy room by means of venliating o
pipes from an adjoining ice house. |
read the description of the plan of con-
struction, and the modus operGndi of both
these establishments with the greatest
interest. Being at that time sadly in need
of something better in the shape of dairy
buildings, | visited both these places
toward the close of the summer of 1873,
when thought their claims to success
would be put to the severest test. After
my return | built my own dairy house in
accordance with the ideas received, and
opinions formed, resulting from this visit.
1t has now been in operation six years,
buh 81 lht SlhCu lllt SdllSldCllOll.
Since 1873 the Hardin method came
looming up from Kentucky, where the
climate, "hot and humid" absolutely
required something better in the processes
of butter making. A little later 1.-THE
Cooley system" came floating down from
Vermont, where ice and water are plenty,
and where butter making must be com
paratively easy. During the present
season we have had all these systems in
operation upon our farms, and propose
to offer very few words upon their respect
i've merits. AS to quality and quantity of
butter made by these different systems
shall say nothing-both these points have
been practically decided. 1t is of the
labor involved that [ would speak now.
1t is the study of men how to accomplish
the most work with the least labor, In all
these systems with ice, ice. ice, is the chief
motor. 1t seems to me, therefore, as an
axiom in butter making, that when the
ice is gathered and stored it should be
placed where it will impart all its virtue
without being again moved. a Hardin
box of medium size will require the getting
and washing Of twenty-five pounds of ice
every morning and evening"; while a
Cooley creamer, No. 3, will dissolve one
hundred pounds of ice every twenty four
hours, and not show US any three hours
after it is put in, fifty pounds morning
and evening. 1t is practically without ice
eighteen out of twenty-four hours, and
the temperature ranges from fifty to sixty |
degrees. Whether we desire to pursue
the deep can cold air method of Hardin,
the submerged, cold e0ater system of Cooley,
or even the shallow pan, open air system
of our ancestors, the ice should be so
arranged when gathered that it need not
be again moved.
But what is this that comes booming
across the waters Just rs we are getting
everything settled and fixed at the close
of the present decadeP 1t is the "Centrif-
ugal process, and the machine for ex-
tracing the cream is called the Centr-
fure." This process seems to be to take
the milk as soon as it is drawn from the
COW, set it to whirling in the machine,
and the cream, being lighter than milk,
rises TO the top and runs over into vessels
placed to receive it. 1t is claimed by
trials of this machine in Denmark, that
the proportions Of cream obtained and
butter made stand in the ratio of eighty to
seventy and sixty per cent when COM
pared with the deep and shallow systems.
The dairymen of our country should give
this system a trial, now that we are so
soon to enter the next decade. Core
Spondent in Ohio Farmer.