Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-01-09
Cream Raising.

state
Cream Raising.
Under this title in the last issue of the
FREEMAN you refer to an experiment
made by our mutual friend. Mr. L. S
Wood of North Pomfret, as "A small nut
for cold settlers to crack
The inquiry ia my mind is, did Mr.
Wood at the same time set Il per cent glass
of milk in a cold Temperature and mark the
result? If not, the experiment only shows
that he has some good milk and that the
cream will rise in Il short time in warm
temperature, but does not. in the least.
show that warm setting will raise cream
sooner or more perfectly than cold setting
The percentage of cream referred to i,
very good indeed, rs should expect from
so fine Jersey COWS as Mr.. Wood has. ]
purchased four heifers of Mr.. Wood, now
four years old, that do credit to him ana
his fine herd, almost beating the copy
and have recently been making some eX-
periments with their milk, mainly to as
certain, to my own satisfaction, the rela.
tive value OF cold setting By the submcrg
ed, the cold water open can and cold air
plans, ut the same time setting per cen
glass of milk in Il temperature similar tc
that you refer to While in repeated trials
| cannot ascertain any difference by the
first three named plans, there has every
time been Il much smaller percentage OF
cream by the warm setting, besides rising
much more tardily. Now, if Mr. Wood
will fill Il per cent glass with milk of the
same quality as before and set it in II tenn
perature of from forty-two to forty-iiv,
degrees. either submerged or open in cold
water or in cold air he will, think, gei
ten per cent more cream in much less time
besides cracking the nut. BY warm setting
the cream evaporates more, so the SAME
percentage will make the most butter but
| think the cold setting, if the cream eau
be all taken from the milk us by the
Cooley plan, will yield the most butter.
judge so from the appearance of the milk
under the cream and from the greater per
centage of cream. am using large dry
pans.
Several other things l have been en-
deavoring to ascertain from these expert
ments, but will not trouble you with them
now. g. S. FASSETT.
Enosburgh, Dec. %, 1877.
1t is with much pleasure that we print
the above from friend Fassett, but he has
not " cracked the nut" though he did in
dictate i'll part how Mr.. Wood might have
done it. We printed Mr.. Woods expert
ment because the deep, cold-setcrS have
claimed the monopoly of cream raising in
short time; or, that by that method only
could the cream be raised in few hours.
In Mr.. Cooley's trial ut the last Dairy
mems meeting, the process was declared
complete in about five hours, if we remem-
Der rightly, and when Mr.. Wool secures
the same result in warm setting in three
hours we think it shows that neither deep
or cold setting is essential to raising the
cream, and in about the same time. We
have not u doubt that the cream all com IS
up in the small shallow pans in about the
same time rs is shown by these expert
ments. Friend Fassett thinks Mr.. Wood
by setting his per cent glass in air or
water at forty-two degrees would have got
ten per cent more cream, and ut the same
time gives indirectly the reason by saying
in the next sentence, by warm setting
the cream evaporates more, ~ and the same
per cent of cream in warm setting will
make the most butter. OF course this
must be true; the higher the temperature,
the more rapid the evaporation, so, in cold
and warm setting, the ger cent gllss will
be more than ordinarily poor proof Of the
amount of butter which will be made, and
it is only approximate proof, at the best, of
how much butter a COW will make, the
same as the quantity of milk which COW
gives is but Il poor indication of her butter
yield. AS before stated, we have little
doubt that the cream rises US quickly and
fully on the small pans, but it clnnot be
taken off, the particles of cream heing
separated by the watery part of the milk,
and it is only when these plrticles of
water are evaporated and the butter glob-
ules adhere to each other that the cream
can be secured, and even then, the sepa-
ration is hardly ever perfect on the under
sluC vi tllc Clcdill, unlcSS III SlttnVS 100 long
for the good of the cream
There is no step in the handling of milk
and cream, from the time it is drawn from
the COW till it is made and sold, save and
except due amount of cleanliness, in
which the most opposite methods are not in
use by good dairymen.
Mr.. Ellsworth of Barre, Mass, heats his
milk, as soon as convenient after it is
drawn from the COW, up to one hundred
and forty degrees, if we remember rightly,
and then lets it cool down, and his butter
stands a, l Mr.. Wood sets his in small
pans as it comes from the cow and leaves
it at the temperature of his dairy room,
and his butter has had reputation good
enough at any rate; and Mr.. Douglass
sets his in deep cans in ice water and his
butter is as good as the others. SO no one
of these methods can claim the sole and
exclusive manufacture Of the best butter
And as for raising the cream, which 50
many have taken so much pains to do,
and profess to ind so difficult and critical
a scientific problem, zoe think it would
take pretty smart man to keep it from
raising, if let alone.
That some methods of handling ere I'M
are better than Others we have no doubt,
but think the relative value of the different
ones will be largely determined on eco
nomic grounds rather than from any I'm
questioned superiority in the quality or
quantity of the product. Show US the appa-
ratns which will come the cheapest and be
handled with the least labor, not forgetting
to have it patented of course, and see
whether our dairymen can make butter by
it.