Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-06-14

condition of temperature at GH times, thus
raising all the cream in the best condition
and Mt the same time do II in the way
involving the least outlay OF money and
labor. What this system may I've will he
determined in a measure bv ene's location
and natural facilities. For myself
should ut all times and in all places prefer
deep setting, either cold with ice or mol
eratoly cool with running wate'; or II
running water is not at hand, with ice ~
sufficient quantities to maintain moder-
ately cool temperature.
BY these relative term, Of cold and
moderately cold, | would be understood
as meaning 90 or below for cold and 5oS
to G37 for moderately cool. temperl-
turo of so to SO never produces the
most satisfactory results, either in deep or
shallow setting. prefer deep setting to
| shallow for several reasons: Ii requires
much less room. Large prm5 require u
room on purpose and il the farmer has
not ono suitable to spare he must build one.
while the creamery or water tank occupy
so little space that room can be found for
them in any farm house wi bout incon-
venienco. With small diaries this is
often an item of some importance.
There is also much less danger of an
noyance from flies, dust and noxious odors,
and the cream having 50 small a surface
exposed to the atmosphere is Of much
more uniform consistency and ripens more
evenly. There are none of the trouble
some white specks so common in shallow
setting, as these are simply particles of
cream so dried and hardened by exposure
that they cannot be reduced TO butter by
ordinary churning. The temperature Is
more easily controlled and the labor re-
qured is as small as by any other method
But it may be asked, What kind of deep
setting would | use? All the patent de-
vices for deep setting are constructed with
the idea of obtaining the cream in few
/ hours. This cannot be done without ice
hence none of them can be probably used
| through the season unless Ice is used in
? proper quantities. In places where ice
, is difficult to obtain, CT must be hauled
long distances, and running water can be
supplied, it is much cheaper and Just As
A well to use wooden tank with pipe lead
} ing in and out by which the Aow of water
3 can be regulated. Set the milk ln deep
] pals in this tank, the water being the
' same depth in the tank as the milk inside
8 the pals, letting them stand long enough
r to insure a perfect separation Of the c cam.
which will depend upon the temperature
g of the water, and be somewhat longer
' han in shallow setting. But if the tenn
Q perature has been kept ut the point have
mentioned-5So to 62o-the time will
d probable be thirty-six to forty-clght hours.
t prefer to let it stand until the milk has
. developed slight degree of acidity. To
d build tank of the kind have mentioned
e and the necessary pals costs but few
! dollars for small dairy, and where the
d farmer has cool spring water to his house,
g as so many have in Vermont, lie has at
once the means of setting his milk in the
IS easiest and most profitable way and AT
e triiing expense, for he pays no roAdtty.
|, The size of the pals may be varied to suit
< ones convenience. but would not have
q them over fourteen inches deep, holding
h from twenty-five to forty pounds each Il
d the dairy is large it is best TO have four q
these water watts, so the warm milk d
: each milking will not affect that previously
set Where running water cannot bt
If supplied watts OF this description may b.
Y used with ice in Just sufficient qn ntitic'
to regulate the temperature of The water
to the point desired.
II Hc Cltdill lltklHS uCCll cNCuItii VIM
, and how should it be charmed? Ii it ha'
IS been removed while sweet it should h'
II kept until it has attained slight degree
e of acidity. Butter made from sweet cream
b is nice when first made, hut will not keel
e long with any degree of safety, as careful
l. and repeated experiments have shown. |
k Is necessary that there be II chemicr
II change in cream before churning, and TIN
1t change is ca led ripening which Is know
81 by ats acid taste. This is an impoFtan
step, for when the ripeniDg process ha
II reached n certain point the particles Q
NJ butter readily unite and the casein Is mos
81 easily expelled. For this purpose til
hi contents OF the cream pail should be we
lk stirred occasionally when more is ndde,
Id that it may all ripcn alike, and be of un
81 form consistency. Caro- must also [
Il laken that tho cream be not kept ton lCn&
+; tor If tho ripening process he carried tC
B far the oxygen attacks the butter gIobu
ev as we'll as the casein, and the quality
y he butter is injured. The cream havin
i oeen rpencd properly au,t brought to II
ry right mperature-irom IS" to GO,
he little higher in cold weather than in war
n 1t is ready to churu.
dc Concluded on LIST page.)