The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-06-16
Deep Setting OF Milk.

Whether more cream is OBJ
tanned by setting the milk in shallow
pans instead of pals does not seem to
be clearly known; but one great adj
vantage of deep setting,n says CORE.
spondent of the Country Gentleman, "is
the convenient consistence of the cream,
which is removed in the best condition
for the churn, being diluted with about
half its bulk of milk.
stOne cannot churn pure cream as il
comes from a shallow pan, and it is al
ways necessary to mix with it certain
proportion of milk at the skimming to
bring 1T to a proper state of dlution.
When set in a deep can, twenty inches
or Whereabouts in depth, good milk, such
as that of-a Jersey, Guernsey, or Ayr
shire COW, will show FIVE or six inches
of cream, so called, but if this is re-
moved and set again in shallow pan,
one-half of it will separate as milk.
Thus the cream skinned from a deep
pail is Just in the right condition for
churning as it is skinned. Another
advantage is economy of room. This
is very important, especially when a
pool or other contrivance for cold water
or ice-setting is to be constructed. The
dairyman will theI efore naturally in
clue to this mode of setting milk for
cream. There are, however, some
points about the use of deep cans which
do not seem to be well understood, and
frequent inquiries are made concerning
them.
J"One of the most common of these
inquiries is as to the covering of the
pals. or rather of the milk. A good
deal of fuss has been made about the
animal odor of milk, and this notion is
at the bottom of most of the trouble
gratuitously made in regard to the COW
ering of the milk. If the milk house is
free from dust there is no necessity to
cover the milk at all, but the milk will
take no harm from close covering. The
method of submerging the pals "a pat
ented one, by the way, and not to be
used without paying royalty requires
close covering, and so does the Hardin
method, so called, of setting the pail in
a refrigerator with ice above it, which
drips upon the pals as it melts. 1 have
tried both these methods and modifica-
tions of them. The common plan of
setting the pals in the brick lined pool,
supplied with flowing spring. which
keeps up a constant current. is conven-
lent for all purposes, and in this case
Inc DdllS IlttN Uc CONcTcu Will al
nary lid, similar to that of any other tin
pail. - ~
"No one need borrow trouble about
the animal odor. No one suspected
this until Professor Arnold made the
discovery. Butter makers had been
making the best of butter for years
without knowing that the milk con-
tained any such disagreeable impurity.
Persons had even drunk the newly
drawn milk fresh from the COW without
perceiving it. i verify believe that this
so-called odor only exists when concen-
tration of filth has polluted the milk. /
have never perceived it in my own ex-
perience, but / can easily understand
how some mixers and feeders of cows
can get a good deal of this animal odor
in their milk. Not long ago a writer
defended the practice of permitting
COWS to devour horse manure from the
stables. Doubtless animal odor would
be found in the milk of such cows, and
also in that from cows fed on turnips
and half-decayed turnip tops, and prob
ably. too, in the milk of cows fed on
sour ensilage. But with pure food,
clean keeping and clean, pure milk
room, the milk may be kept in covered,
deep pals, without fear of anything
wrong IN the butter made from it. If
one still objects to close covering, the
covers of the pals may be made conical,
with a sort of penthouse roof over the
larger part, made so that if any con-
densation of this dreaded animal odor
upon the cover may run down the in
side of it and drop on the outside of the
lower part, and from that into the pool.
But if the dc Iy is managed in cleanly
manner the pals may be covered or
not, according to the fancy of the
owner"