Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-08-13
Dreamer forFamIIy Use.

A correspondent inquiries for the best fam
lily crenmer," quantity of milk being about
twelve gallons, or q hundred pounds-at one
milking, l suppose, and only cold water be-
ing used. This is one of the most practical
and important questions that could be asked
in the interest of the general farmer, and
propose to answer it with some reference to
the general principles involved.
Tho common deep-setting pail, 20 inches
deep and or . inches in diameter, set in q
tank Of cold water think may be taken as
the standard by which all creamers may be
tested, considered as to the results produced
This comes as near to the Swedish plan as
any, after emitting the ice. 1t is used in ma
NY of the very best creameries and by some
of the very best and most experienced dairy
men. Probably no better quality of cream
can be produced than with this open pail
standing in pool of cold water. This mode
of setting milk conforms as nearly to the sci
entiic principles which may be considered
established, as any other. All covering of
milk when warm, either by submerging, wa
| ter sealing, or any other tight cover, is OPP
posed to good practice, and in contravention
| of elementary principles. Covering when
cold probably does no harm. II covered
when warm, the quicker cooled the better.
There is no proof that putting milk uni der
| pressure in vacuum, or under a cover, &C
| CtltIhlOb llt IlhluR vi tIthlLs Al CIthultIlth
| or pans, then, are to be considered, in com
parison with this pail, with reference to their
| labor saving qualities, cleanliness, and room
occupied provided, of course, they do not
violate fundamental principles in which case
they should be decisvely rejected.
1t is Objectionable i'll a creamery when the
milk has to be lifted over the side of a tank
in full cans. If these cans have only ears on
the side for handles so much the worse.
Among ordinary farmers it is no recommend
alton for a creamer that the milk is drawn
from under the cream Few milkings are so
clearly that more or less filth will not settle
to the bottom of the can, and we have seen
no devices for drawing this of which can be
| trusted. l have been using creamer which
conforms fully with tho Swedish system as
modified by American practice, which is
equal to the deep pail rs to results, and is q
great saving over it in labor and cleanliness.
The following description will specifically an.
swer the correspondents question
1t is an obong tank containing n set OF
five cans. Each can is 20 inches deep, {
inches wide, and say 20 inches long, con
structed with spout at one end from which
the cream and milk are poured. The car
sets deeply in the tank, 80 that the tops OF
cans and top of tank are on o level and the
water rises as high as the milk. Tho cover
of the tank is lined with tin, to avoid al
leakage from above, and in order to avoid
odor of wood it is ventilated, but is not usu
ally allowed to shut down tight when the
milk is warm. When the milk is ready tC
skim each can is lifted three or four inche'
and the spout projected over the side of tn,
tank. By the use of a simple device it may
be allowed to stand in this position, when i
may be skinned with dipper, or tho cream
may be poured off. Afterward the milk may
be poured out as rapidly as the spout viii
carry it. The cans are then ready to be
again filled if the milk has not soured. II
the milk has soured the cans should be wash
cd and turned bottom side upward to drain
The cans seldom need to be removed from
the tank. but when occasion requires this i
conveniently done.
notice in the same issue of the Countr,
Gentleman a statement by Mt Willard il
reference to revolving churns which does no
quite agree with my own experience. H
says I'm the revolving churns about 40 rev
olutions in a minute will give the right agita
ton of the cream" l think this should b
increased just one-half, or to 60 revolution
in a minute. Forty revolutions will not pro
duce the requisite "slosh" to do the bes
work, and the merely flowing motion whic
would result with either thin or thick cream,
should think would make the churning proc
ess tedious and unsatisfactory. The dairy
man who has not used q Aevolving barre
churn in which he can wash, salt and wor
his butter. and the whole end of which is
movable cover, does not know one of tn
/ greatest conveniences in butter making
} Cor. Country GentloRdn.