Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-12-16
Gathered Cream Butter Making.

There have been many radical chang
es in the methods of butter making
within the past half score years. The
old Hat pan was superseded by the large
vat, or pan large enough to hold full
milking, and SKINNED in various ways
by lifting the cream or drawing off the
milk. Then came an effort to separate
the cream from the milk by means of
deep vessels set in cool, but not in cold
water. This met with only partial sue
this ice-cold water was applied to the
deep cans. and the cream fairly jumped
out of the milk, separating in ten or
fifteen hours, perhaps not perfectly, but
at least sufficiently to satisfy those
creameries that desired to make cheese
out of the skinned milk. Then came
almost simultaneously the two methods
of butter making, one by the use of
centrifugal force and the other by
simply changing the method of apply
ing the deep setting principles.
The centrifugal is only practical
where sufficient milk is collected at
one spot to pay for running ex-
pensive machinery, and this plan also
requires the highly Objectionable
feature of collecting large quantities of
milk at one central point. This every
body acknowledges is highly detri-
mental to the milk, no matter how care
fully and with what judgment it is done;
while under ordinary circumstances,
and especially while the weather is hot
and murky, it is sure to injure the quail
ity of the milk to that extent that q
first-class article cannot be made out of
it, no matter what process of butter
making is pursued 70 overcome this
difficulty happy thought has been
adopted in what is called the cream
gathering plan. This is where the milk
is left on the farm, and only the cream
is taken to the central point and there
made into butter. The factoryman
and farmer enter into an agreement by
which the milk on every farm is to be
treated under prescribed rules, so as to
produce an uniform article of cream.
The farmer is paid by the inch of cream
he furnishes, so that the quality of his
milk is of the first importance to him,
as it always has been to the factoryman.
The skim med milk is left at the farm,
where it will do the mostgood, for it
certainly is cumbersome substance to
take care of when collected at one spot
in large quantities., as it is of highly
perishable nature, and when in a state
of decay is sure to destroy all that is
fresh and delicious about the butter
product. AS for working it into cheese,
we fear, as handled at American fac
tories, it is an unmitigated nuisance,
and all dairymen can be thankful that
this plan of cream gathering is about to
drive this nuisance from the market.
At present, we notice wide margin
between the highest and lowest prices
paid for butter made from gathered
cream. While this is to be regretted,
there need be no time lost in sitting
down to mourn about it. The solution
of the problem lies within the power Of
any factoryman who practices this
method of butter making. Let him see
that the cream reaches his factory fresh,
sweet and clean. That his own appa.
ratus is in clean and perfect order, ther
that the method of packing, shipping
and sale of the butter is not only COO
and clean, but above all that 1t is expe
ditious. We do not believe that the
fault of bad butter lies inherent in any
method of butter making, nor is it pos
any one methodi much under any sys
tenn must be left to the individual skill
and neatness of the butter maker
though, of course, many methods ar,
superior to others in helping awkward
hands in overcoming their clumsy ways
Foremost among these we believe to b.
the cream gathering plan, and we be
lieve it to be the most practical ant
money making, not only to the factory
| DdirUn,an.