Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-12-03

deem versus shallow settings; and cold
dry air settings uersus cold water settings
also the question OF the compar-
alive merits Of the systems discussed.
l had thought 20 quote several expert
ments which have made with deep pans
and cans, when | commenced this letter,
but it will give undue length to the article,
and | will state conditions simply, and
summarize results. lst. Will say that
have made comparative results all seasons
of the year. I'd. That the milk OF the
herd was nicely mixed ard carefully d.
vided by measure, or was dlVlded py
scales, as each COW was MIXED, one-hali
of the milk of each milking being put IN
cans inches in diameter and 20 inches
high, and the other half in common small
pans. 3d. Both lots have been set at the
same temperature, and at divers tempera-
lures, varying from 800 to 500. 4th. The
cream was kept and churned ut the same
temperature. 9TH. Milk from same cows
has been divided and set by the same
system, one-half at one temperature, and
the other half at lower temperature.
The results were: list. That if both lots
were set at like temperature, and that
temperature was low one, say from 4Oo
to j0.r, then the deep cans gave the most
butter. Cd. If the temperature was a
high one, then the pans gave the most
butter. Sd. When the temperature was
right for either system, there was no
difference in results. 4th. All the cream
will not be got that is obtanable by cans
at temperature over 400, nor will the
cream be gathered by the pans at low
Tins II bonon1ac a nunetion
almost wholly of temperature. While
this fact is doubtless understood by many,
it is far from being generally understood,
Ignorance of the fact of the relation of
temperature to cream rising has given
rise to the many conflicting results of ILL
timed experiments. The positive results
in favor of deep cans has been gathered
when the temperature was low. On the
other hand. those who have thought to
have given the new innovation hard hit
have got their facts, for facts they probably
were, when the temperature was right for
pans or shallow settings but too high for
cans. These results are in response to Il
law that is, or will be, soon understood {;
we are not in this article, TO describe. So
far, then, us mere quantity of butter is
concerned, l think it may be considered as
substantially settled that by deep cans as
much butter can be made rs by shallow
settings. Please to consider that | do not
assume to have settled anything. My
purpose now is to add few facts to the
mass collecting and to be collected.
In the department of inquiry of water
uersuS air have made some brief investi-
cations; setting milk carefully divided
and conditions carefully observed, as be
fore. Milk has been set at periods varying
from y to 4S hours, using ice for either
system. LIST. l found that it would take
considerable more than twice the time to
cool the milk to the temperature of the
air, when air was used us cooling medi-
UNI, AS it would to cool the milk to the
temperature of water, when water was
used rs cooling medium. Hence, it in
Il measure follows that secondly it requires
more than twice as long to obtain the
cream by air. Sd. 1t will take more ice
BY water than by air. 4th. 1t makes nc
difference in butter yield, or the difference
is so slight rs to require considerable
amount of experimenting to determine it
When the milk has been allowed to and
4S hours, have got slightly more by the
ilI, it's ~ Soplllis9 iiANbA"iii, VA eh'
same quantity of ice.
The small shallow pans require zoe
much labor and cost to maintain the prop
or temperature, particularly in winter, tc
gather the cream that should be Obtained
When the temperature is below 550 to Coz
the cream will full to fully rise. To obviato
this, room is usually opened into the
kitchen or sitting room. allowing access
of dust and noXious air. Let us discard
the system, unless we retain the large
open pan for spring and fall months and
for large diaries and pure atmosphere
Between the cold air and cool water deer
systems, am decidedly in favor of colo
air settings for winter and for cold wealth
er. rs it involves less trouble and cost in
several ways, for by far the greater pro
portion of dairymen. With plain bu
tight chest, with dead air spaces, there il
nothing to do but simply to bring the can!
from the barn, where the milk has beer
strained and covered, and put in the chest
and the chest closed. In an ordinary dairy
the milk would not freeze or 60 below ;
temperature desirable. In this case, NJ
freezing or stopping water has to be deal
with Moisture is an objection TO a dair.
| room. In the summer, when running
3 water is available, of low temperatur
, 0he places are not Frequently, cold waite
, would be preferable. | should not care t
4 use water above 400 as medium Whe
= one can use both systems, (of course tn
f same cans answer), it seems to me a
!, present that the deep cans surrounded b
air or water is the best method, becaus
the cheapest Of labor and first and ontin
, uous cost. Shall the milk be protecte
J. from the air? Why? Speculations asid
q now, Why? Gilt edged butter is mad
y from every method of raising cream eA
tant. The faults of butter come mainl
d from outside the mere matter of creal
s raising.
g 1t is not for me to discuss que stions (
- chemistry or physics, but can but thin
u that the advocates of air exclusion hay
J. not gathered facts enough yet to ASSN
ID the necessity of the operation, but the
ii draw pay for the patent. 1t is true, III
:, doubleday, that the air contains organism
- that aid in iniuring the milk at high ten
Is peratures. 1t is strongly held by son
that milk before drawing contains orga
isms in it fatal 10 its own stability.
that as it may. during drawing and befo
protection many times the amount OF p
:. reflective agents are ab>orhe,i that Il
~ needed to insure the speedy decay of mi
IL al the proper temperature. So far as Il
O. milk room is concerned, ms pure an {
70 mosphere is needed as by the shallo
II. pans, for is it not the scene of skimmil
;" and churning, ETC.? What wish 10 kno
H. is, why pay for II patent on system tn
ne brings no advantage with it over the sc
n ting of plain, deep can in plain vat
- water, or in chest of air with GOV
~ on, if You please; Perhaps the cold a
IS letting is the private property of l..
to Hardin; | do not know what his letto
OF patent cover. Raising cream by cetrifug
:, force is coming into notice rapidly, /
''' for the masses it is not as yet adopted.
ne j. N. Sanb0rN.