Sharp County record., 1879-01-02
FARM TOPICS.

ner of doing this depends IN a great
measure the profits Of the business. OF
late years the practice OF setting milk
for cream has undergone considerable
revolution. We are nothing if not in
ventiye, and what are supposed to be
good old methods are every day in dan
ger of being upset and discarded for
some new device. At the present time
there are in operation several methods
of setting milk. The majority Of peo-
pie use the venerable plan of setting in
shallow tin pans. This, on the whole,
is perhaps the best for the ordinary
dairy, as it is cheap, simple, convenient,
and as good butter can be produced by
it as by any process. But this old-fash-
ioned method is open to some objec-
tions, and it may very well be discard
ed when better methods can be used.
The common deep-can system is
now prevalent nearly every
where, ard is found to be more
economical of room, more productive
of cream, and greatly more convenient
than the shallOw-pan system. But it
needs a cool spring Of water with set
ting-pool, or supply of ice, to make
it effective; or in place of these, some
device for keeping the milk cool while
the cream is separating. For many
years the writer had used the shallow
pens in his dairy, and had become pre-
iddiced in their favor. But upon en-
larging the dairy the number of pans
and the demand for shelf-rOom became
SO great that some substitute had to be
found. The deep cans were then tried,
and found to occupy but one-tenth
of the room of the shallow cans, and
the Weld of cream and butter at once
increased. These were very important
advantages. But even then, the ordina-
ry deep pans placed in cool spring in
a tank and house made for the purpose
were open to objection. Sometimes the
water became too warm, and the milk
soured prematurely, or the cream ac-
quired bitter taste; and the butter
was of inferior flavor. Something
was vet wanting. This was found
in the system of L. S. Hardin, of Lou
isville, KY, we'll known dairyman and
writer upon dairy subjects. This gen.
tleman devised arefrigerating closet
which the cans of lnilk were set under a
pan in which ice was placed. The tenn
perature could therefore be controlled
at all times as might be desired, and the
milk kept so cool as to raise all the
cream in y or "a hours. This system
on trial worked to perfection. BY plac-
ING the cans of milk in a cold pool until
the the temperature was lowered to
60 deg.. which occurred in 80 minutes,
and then removing them to the closet,
the temperature could be lowered to 45
dec. in 90 minutes longer, and main
tained at that with the use of 80 pounds
of ice every "a hours. This consump-
ton of ice was sufficient for a closet
containing 10 cans of IA quarts each, or
40 quarts 600 pounds) in all. This
closet is large enough for II COWS of or
dinary quality as mixers, or for IA to
16 common dairy COWS milking from s
to 10 quarts each daily.
The effect of setting milk at this low
temperature is to prevent souring until
all the cream is raised, and to raise all
the cream in "a hours or even less. This
is a great saving of time, of cost of pans,
because less of these are required; of
| labor in skimming and in the washing
of the pans, and of milk, because the
skim milk is always sweet, and can be
used for purposes for which sour milk
is useless. In this system of setting the
ice is used dry and in a large lump, and
does net waste so much as when it is
broken up and placed in the water to
cool, as in that known as the Cooley
system.
The Cooley system consists of re-
frigerating or non-conducting chest or
tan k, made to hold water, which is
cooled by means of broken ice placed in
it. The cans of milk, s inches in di-
ameter and about 20 inches deep 0he
same size as in the preceding system),
are furnished with covers shaped like
inverted shallow pans, which are
kept down by means OF cross-bars,
held by catches on the sides Of the cool
er. The cans are covered with water,
the water DellS h0pI oltG Vi JIG c"ho W
the air imprisoned under the covers. In
this way the milk is kept completely
from contact with the air, and any
odors from the milk are absorbed by the
water. The temperature may be low
cred to 45 deg, by using sufficient ice,
but in our tests more than 100 pounds
was used in "a hours with a cooler hold
ing but cans or about 40 quarts. Be-
sides, the necessity for the use of water
in the cooler must cOntine it TO those
in which a stream of cold water can be
commanded at all times.
Still another system Of cold setting
with deep pans having haring sides, ,and
with the use Of ice, has been devised.
This is the Bliss system. AS yet it has
been tried only by the inventor, as we
hpIievp. and there is little known as to