Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-02-20
9epartmellt.
DEEP SETTING THE THING.

1t seems as though every one inter-
ested in making butter must like the
deep-setting system. In short: it is
what butter makers must come to IN
time, and the quicker they find it out
the better for them. 1t would be as
easy to get the farmer to leave his
moving machine and 60 back to the
old scythe, as to get the housewife to
leave the creamery and 90 back to
the shallow pans. And | am per-
suaded the more we use our cream
cry, that it is a greater comfort to
the farmer than the moving machine,
for it helps him every day in the
year.
More than a year ago | began to
investigate the creamery or deep-set-
ting system, and was pleased at once
with the theory and working of the
different kinds, and, like sewing and
moving machines, every one liked
his own style very much. [ wanted
to get the best in use, aud | feel sat
isfed that l have as good as there is
made, if not the best. / can only
say that the more use it the better
l like it. My first impressions were
&c n off
the milk and cream from the cans,
but the more | see and hear about |
them, the better | am satisfied with
the plain can, and think there is less
work in using them and keeping them
clean, and without cleanliness in all
branches of the dairy it is impossible
to make No. butter. The simpler
the can, the longer it will last and
the less liable will it be to get out of
order. But how does it work?
l have been using the Lincoln
creamery since last March; used ice
in the tank through the warm season,
and only running water since Octo-
Der. No ice would be needed with
good spring water close by, to get all
the cream between milkings, but our
water comes nearly mile, and it is
not cool enough through the warm
weather without ice. 1t gives the
same good results, let the weather
be warm or cold. We have not
made any poor butter since we have
had it, and it gives our customers en-
tire satisfaction and that every week
in the year. We get five cents more
per pound for butter made in this
way than we could if made in the old
way. We get 40 cents per pound
for our butter packed in boxes or
tubs, which is the easiest way to pre-
pare butter for market out of town,
or for customers near by.
But while the temperature of the
weather does not effect the creamery
system in making good butter, the
saving of labor is great considera-
ton. We think it reduces the labor
one-half after the milk is ready to be
strained, over the old way of setting
in pans. Besides, no dust, flies o.
bad effects from impure air, no odors
Of any kind ever get into the milk
And the skim milk is very nice to us'
in the family. We leave a can il
the tank after Swimming for use il
the family, and especially in warn
weather we are very fond of it, usin:
it as a drink in the fields and a
meals l never knew men to work bet
ter on any other kind of drink, an
always pleasant and sober, whic
cannot always be said when eide
and such drinks are allowed in tn
field.
There are many things in favor c
deep-setting. 1t takes but littl
room to use a creamery. Better bu
ter can be made by it at all season:
and more of it, from the san
amount of milk and the skim mil
4 is good and sweet for stock or pig
4 and think it worth more for the,
4 than sour milk. In short, it seen
a to be "bonanza" to the farmer.
I am now keeping an account {
my milk fed to pigs and breedir
sows to ascertain, so far as possib
its real value for that purpos
There is g great diversity of opinc
in regard to the value of skim mi
for stock, take it the year throug
Circumstances and the kind of stot
must vary the results somewhat, b
| think if judiciously used it will n
vary much from one cent per qual
should like to hear from careful e
periments made on this poiut for
think the subject worthy of caret
experiment and attention.-F. Il.
GIVE THEM EXERCISE AM
AIR.
During the months between f
and SOriDO many Ualuob1o o,,iD,