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

views of the respective merits OF the dlt-
ferent breeds Of cows used for dairy pur-
poses further than to state the now we'll
established fact that milk varies largely in /
its structure and composition; the milk of
some cows and some breeds being pecul |
iarly adapted for making butter and the
milk of others for making cheese. This
leads to the question of the selection OF
cows, which is a most important one, and
no dairyman can reach reasonable
degree of success until lie understands
this question sufficiently TO put it into
practical operation and thus select the
cows best adapted to the purpose for which
he designs them.
1t is also fact so well understood that
it seems almost useless TO repeat it here,
that the quality as well as the quantity OF
the milk depends largely upon the nature
of the feed given the cows. 1t is simply
absurd to.expect any COW. however good,
to give a large quantity OF rich mix
unless she has sufficient and suitable food.
The COW is simply a machine taking q
certain amount of food, and after supply
ing the wastes OF her body converting the
surplus into milk; and the closer she
works up this food, this raw material, the
less waste there is in its conversion into
milk the more profitable she is.
We might as well expect the WOODEN
manufacturer to make fine broadcloth
from coarse shoddy as to expect COW to
give the best of milk when fed on coarse.
insufficient food
But whether the cows used are Ayrshire,
Durham, Holstein, Jersey, native or
grades, we will suppose the dairyman has
made iudicious selection of the kind he
proposes to keep, and that he will feed
literally and intelligently.
| He now has quantity OF milk which
he desires to work into butter. The ques-
ton is, How can he get alt the butter out
of that milk; get it in the best condition
and in a way involving the least labor and
expense? Will he churn the whole milk
This requires good deal of labor, large
cost for necessary fixtures, as some me
chanical power is required, and returns
no adequate compensation for the extra
cost and labor over other methods, for no
more butter would be obtained and the
quality would probably be inferior. Then
he must churn the cream alone. 1t may
not be unpl efitable to review briefly some
of the methods which are now in use for
obtaining the cream;
From the earliest times II has been the
practice to SGT milk in small, shallow
vessels in moderate temperature, where
it remained thirty six hours or more
when the cream was skinned off and
churned at proper intervals. The first
considerable changes from this time
honored method were the Jewett pan and
the Orange county pail. mention these
more particularly as each was the origina
Itype of what has since been developed
Into almost numherless devices for setting
milk.
The Jewett pan was about six inches
deep and of sufficient size TO hold ont
milking. -Four of these pans were required
the milk being allowed TO stand thirty-si1
or forty eight hours rs desired. These
pans had a second or false bottom through
which water could be made to flow ant
thus regulate the temperature.
Other pans, like the Centennial, Gilt
Edge, etc., we're patented, differing some
what from the Jewett in their manner o
construction, but embodying essential,
the same principles.
Many of these pans are now used with
out water, thus being virtually the ole
fashioned small pan on an enlarged scale
In the Orange county system tin can
a1out nineteen inches deep and eigh
inches in diameter we're used. These wer
set in wooden tanks which were filed witt
water as high as the milk stood inside tn
cans, and kept at the required tempera
! turc by running water through the tan
i, Or by ice. This was the original of al
!, deep setting devices and like the smaI
pan in only one essential point-it is nc
paIGatta.
A few years since several parties begaI
to invent plans for raising all the crear
inside of twelve hours. These all us
, some kind of deep setting apparatus an
secure the result by cooling the mil
rapidly to a very low temperature an
! keeping it there with ice. OF thes
. methods the Cooley creamery, Mr.. Viii
:, l4m Cooley of Waterbury, VT, inventor
= the Perfection creamery by Mr.. d |
i, Wooster, Marshleld, Vt; the Mosele
creamery by f. w. Moseley, Poultne,
, VT, the Lincoln creamery by w.
u, Lincoln. Warren. Mass; Reid's creamer
u ny A. II. Reid. Philadelphia, and Il
= Revolution creamery are the most in
:. portant. In all these ne milk is. in who
- or in part, surrounded by ice water ar
y the separation of the cream from the mi
u usually complete in less than twelN
n bours.
" Another method is to place the milk
i cabinet built on refrigerator principle
y. putting ice IN one apartment and coollt
, the milk by the surrounding cool air. II
- ferguson bureau creamery illustrates til
~ method by shallow setting and the Hard
" system by deep setting.
y Another deep can for cold setting, II.
:, able for being used n, the basis of ne
!. system of factory made butter, is
:, Fairlamb of Chicago, Ills. These ca
a. are of uniform size, somewhat larger
W the top than bottom, and have an arlang
ment for cooling the milk from the cent
Il as we'll as from the circumference of t
W. can. They also have glass scale in fro
:, graduated in inches. showing just t
y, :, amount of cream each can contains. L
. plan is to establish butter factory
u. some central point and buy the cream
= so much an inch of the dairymen, who
ID use these cans, sending an agent daily
=. each farmer to collect the cream and ke
~. the account.
W As all use the same kind of cans q
~, ID set in the same manner it is supposed
~ be fair thing tor both buyer and sell
and the milk is lett at home for feedir
This system has been adopted quite c
lensively in some of the western stat
giving reasonable satisfaction. The SAL
nj pan has been agitated in some parts
d. Vermont, but whether it is practicable
ne the farmers here rs at present conducl
1t, is somewhat doubtful. 1t is probab
in however, that can be so arranged as
.st meet the exactions of our Vermont far
of ers and prove benefil to many localiti
ne The idea Of separating the cream fro
IT, the milk by centrifugal force is an innoN
ny ion on all the other systems and somewl
nd Of novelty. This method was expe
lat mented on IN Germany more than twer
in ears ago, but was not perfected till
IN few years since. A machine for Il
er purpose has been in use on Edward Bt
~ nett's farm, Southboro, Mass, for two
ur three years Dreaming some Of the til
ed Two tons of milk daily. All the ere TN
n obtained by this method and in good &C
ditun, for some experiments showed
or slight gain IN favor OF this over otl
CO methods. This machine requires s,ea
T. or some other power TO operate it, and
lis course can only be used in connect on w