The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-09-30
THE DAIRY,

The make of cheese in New York 80
far is fully one-third less than last year.
and in some cases one-half less.
MILK cans are being discussed widely
in the farm journals. and the conclusion
being reached that tie eight inch can Is
all that is needed, ON which there is no
patent. The main point is to get the
milk into sufficiently cold water; that Is
everything.-Traer Clipper.
THE New York Times says: "Of the
different methods of setting milk for
cream that the writer has used, there
seems to be little to choose between
them excepting as regards the oonve-
nience of use. The deep-can system Is
valuable when one has a plentiful sup
ply of cold running water, and it raises
the cream in q more liquid state and
mixed with q certain portion Of milk.
The shallow pan system, especially when
used in q refrigerating closet, raises
thick cream, which gives more butter
for the same quantity of cream raised
in deep cans, but not more butter for
the same quantity of milk. Thick cream
needs to be diluted with milk before it
is churned. so that nothing is gained on
account of the thick cream for butter
making. But the shallow pans and dry
setting in a refrigerator can be used
anywhere and therefore is more gener-
ally useful than the deep cans, other
wise there is nothing to choose between
any good method with either system" "
MANUFACTURES OF BUTTER. l..
b. Arnold gives detailed statement OF
experiments made to determine the
agency of the oxygen of the air on the
separation of butter from milk and
cream. Omitting the careful details fol
securing a reliable result, we can only
state in general that vessels containing
oxygen with the cream, gave butter oy
agitation in eighteen minutes, while
another vessel with carbonic acid con-
fined with the cream required twenty
eight minutes of agitation to pro
duce butter. The product in The
two cases was unlike; that from cream
under oxygen had a lively, rich and de
licious flavor, while that from unde
carbonic acid was insipid and had
greasy taste. The former kept well
: the latter soon became tainted. Th
quantity of butter was the same in eacl
case. We are not informed what chem
ical difference appeared whether tn
! butter was obtained from fresh milk o
from cream forty eight hours old.
BUTTER to be kept any length of tim
should be made with the greatest pos
sible care and with an eye PARTICULAR
to the exclusion of every drop of but
termilk. To accomplish this to tn
, greatest perfection the churn shoul
l be stopped while the butter Is in tn
/, granular form, certainly no larger tina
! peas, and a little earlier if possible
! Draw off the buttermilk and was
! through changes of fresh water at
! temperature not higher than sixty -thre
I degrees several times and until til
water runs off perfectly clear. Not le
than three-fourths of an ounce of sa
: to the pound of butter should be addt
Q after the water has been all worked ou
9 The second working. at the end of fol-
q hours after the first, and just enoue
!; to remove any mottled or streaky a
pearance to the butter pack immed
ately and see that the packing is soil
u without assures or cracks OF butte
!. The tub or firkin should be thorough
y soaked in hot brine and packed whi
/ the wood is wet. though it should
y allowed to cool off before the butter
:; put in.-An,erican DairUman.