The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1880-10-27

chilled plough" with iron beam, roller,
and small mould board attached lust be-
low the beam, called THE Jointer,"
which aids in turning over turf, is very
popular, superior decidedly, they say,
to the Oliver chilled plough. Every
kind of farm implement to be thought of
was represented. In the engine section
were probably a hundred varieties of
portable steam engines for farm and other
purposes, number of wind-mills, rugged
for pumping, turbine water wheels, etc.
In the Dairy department were many
new inventions. Hon. j. B. Marquis, of
Norwich, New York, exhibited on a large
scale, new processes for butter and cheese
making. Ten watts, holding $500 pounds
of milk each, were placed side by side,
and as many were put in operation daily,
as the Gwynned Holstein" herd would
supply. In the centre of each vat, which
was lined with tin, pipes passed, through
which constant stream of cold water
flowed, being forced back to its original
source. As soon as the milk was re-
ceived, it was emptied into these watts
the cold water passing through it, changed
the specific gravity of the casein and
watery portions of the milk without af-
fecting the cream globules, the cream
rises rapidly, and full cream" is OBJ
tanned in less than three hours against
twenty-four or more by the ordinary pro-
cess. Through an observation glass, in
serted in one end of the watts, it could be
seen when the cream is free" or has
risen. The skim milk is then drawn
off by faucet into cheese watts, and the
cream into a churn, which was churned
at a temperature of 800. The butter is
not allowed to gather in the buttermilk,
but when a granulated condition was
reached, the milk was drawn off, and the
granules unbroken. rinsed in cold, clear
water. 1t was then sailed, and the but
ter paddle was not allowed to slide or
slip over the butter, and perfect grain
was thus maintained. 1t is held that in
proportion as the grain of butter is de-
stroyed, in that proportion is the flavor
ing and keeping of the butter impaired.
Sweet butter is produced in an hour after
the cream is withdrawn from the watts
but when an acid flavor is required, the
cream must stand twelve hours. The
average quantity of butter obtained was
81 pounds for 100 pounds of milk. The
cheese making was carried on, on an
equally extensive scale. There were five
watts with capacity of 5000 pounds of
milk each. Each hundred pounds of the
skinned milk produced eight pounds of
cheese, and in three hours by this pro-
cess the cheese was made. Twelve hours
is consumed in giving the cheese the re-
quisite shape. If it is intended for home
consumption, it must remain here thirty
days, but if for shipping, it can be re-
moved in ten days less. Various other
creameries were in operation, among them
that of the Ferguson Manufacturing
Company, the Moseley Cabinet in differ
ent sizes, in which cold water or ice was
used in bringing the cream to the surface;
also the Cooley creamer,. with the cans
submerged in water The dairy appli-
ances on exhibition were too numerous to
mention-there were box churns, barrel
churns, varying in size from small cask
to the largest hogsheads, churns worked
by hand, others by dog power, and others
by steam, collections of watts, testing
glasses, curd agitators, butter workers,
automatic butter printers, butter triers,
etc. Among other things, was thermo-
electro-alarm, which when inserted in the
milk, announced when a given tempera-
ture was reached by the ringing of bell.
n p