The Republican. [volume] (Oakland, Md.) 1877-current, 1880-11-06
Different Methods of Setting Milk for
Cream.

DlntItHt MetHOuS vi SeUI1nS MIX Tor
Cream.
The dairyman is fortunate individ-
ual. While he sleeps or dreams sweet
ly or uneasily of the high or low prices
OF cheese or butter or milk, scores of
inventors are tossing in sleepless un-
rest, all intent upon discovering some
new dairy appliances. Thanks to these
inventive minds, we have the most
effective and convenient devices for
setting milk for cream. To mention all
of these would be impossible in these
limits, but typical method of each of
the two systems of setting milk, viz {:
that with deep pals and that with shall
low pans, may be described.
Formerly milk was put in shallow
pans and only seldom in deep, earthen
jars and we owe the deep pail system
to the Swedish dairymen. With the
deep pals, deep, cold spring water
tanks or ice closets are required and
where flowing cold spring water can be
secured, there this more modern system
is very convenient, chiefly because of
the economy of room. A twenty-quart
deep pail is nine inches in diameter; a
ten-quart pan is fifteen inches and
pool to hold 400 quarts of milk in deep
pals may be no larger than four feet
long by three feet wide, while to hold
400 quarts in shallow pans would re-
quire trough sixty feet long and six
teen inches wide. The advantage is
obvious and for those who use spring.
houses it is q great economy. With a
deep pail the milk of a family COW may
| be lowered into well and kept at a
regular temperature the whole year,
and the milk-house becomes very sim
pie affair. The simple deep pool in
which the pals are immersed to
within two inches of the upper edge,
may be built up of bricks laid in cement,
or with walls of cement. This may be
constructed above spring so that the
water flows in at the bottom and over
the top and escapes by pipe built into
the side; or the pool is supplied by water
brought in pipe from a spring or from
well nearby. With a spring there
may be constant flow of water and no
ice be required. With well water
supply of ice will be required IN the
summer and the house will need to be
warmed in the winter.
Many people are preiudiced against
deep setting and in favor of shallow
pans, from which the cream can be
SKINNED in the usual manner. In fact,
mankind differ so much in opinions and
prejudices that it is impossible to find
any one method against which some OBJ
lection may not be- raised, whether it
be justly or unjustly. So in setting
milk, some one will use shallow pans.
The arguments in favor of this method
are chiefly cheapness and convenience.
Where one has very good milk-house
or cellar perhaps nothing else can be
preferable to the common pressed tin
pans which have rounded corners and
are more easily cleaned.
1t has been said that the quantity and
quality of the butter produced differ to
some extent with the deep or shallow
setting of the milk. Some persons have
disputed vigorously over these claims,
and some have made careful tests. But
there has been nothing proven in sup
port of any such claim for either system.
After whole years continued trial of
both of the apparatus above described,
am unable to perceive any difference
in the production of cream or butter
either in quantity or quality, and the
whole question becomes one of con-
venience in use. 1t is very true that
one who is expert, from long use and
experience of dairy methods may do as
well with one system as with another,
just as a good workman never finds
fault with his tools; but there are those
who need the very best arrangements
because they do not perfectly under
stand the principles of their work.
Such persons should use the very best
appliance they can procure and which.
ever they may choose, should stick to
it without changing and with persever-
ance; for one who becomes familiar
with a certain way of working will al
ways do better, even if it is nothing
more than whiting stick with the
left hand. My weekly production of
butter never changes and the quality
never varies, when made in the sub
merged deep pals or the shallow pans
the only difference is that the cream is
more solid and is of a deeper yellow in
the shallow pans than in the covered
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