Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-11-23

According 10 the New England Farmer
il. Powell ls the inventor OF new vacuum
system for separating cream from milk and
converting the produc, into butter and cheese
The milk, as it is brought in 10y the farmers
from the surrounding country, Is delivered
IL an upper story Of the factory which is To-
Gated upon hillside at Colchester, this state,
From the receiving room the milk is run into
large tanks. some ten feet long by three iu
diameter, placed horizontally, and much re-
sembllng the boilers of stationary steam
engine. The tanks are made of strong boiler
iron, and have man-hole III one head for IL.
spectIOn, when inspection is necessary. About
halfway from the bottom are large statious-
~ pipes for conveying water for cooling or
heating the milk, and under the bottom and
sides are pair OF pipes within is a water
Jacket tor the same purpose. fitted 10 revoive
and agltate the milk al the same time it Is
being heated. An air pump is also being al
tached 10 the tanks by. which means q vac
uum more or less perfect can be secured
above the milk while the cream is rising
After the milk enters the tanks. which are
Tiled about half to three -fourths full hot wa
ter or steam Is let into the pipes and the TEN
perature rapidly raised to lO5 degrees. after
which cold water takes the place Of steam
and the temperature is reduced to 40 degrees
Inc heating can be done IL 10 minutes but
the cooling requires a much longer time de-
pending somewhat upon the amount of milk
IL the tanks When the temperature mas
been reduced to - degrees. the vacuum pump
Is set to work and the Rir exhausted from the
space over the milk.
This operation, it is claimed removes any
dangerous germs, injurious gases, OF diss-
greeable odors the milk may have originally
contained, dlmlnlsbes the amount OF that de
structlve agent-oxygen-while at the same
time ii so reduces the atmospheric pressure
upon the milk that the separation Of the
cream Is rendered far more complete than by
any previous practicable process known to
dalrymen At the end Of four hours the de
sired temperature Is usually reached. after
which the milk Is allowed to stand Is hours
longer, or until the tanks are needed for the
next day s supply Of milk.
The cream and milk are drawn from the
tanks separately through tin pipes, the for
mer into cans, the latter directly into the
large cheese watts which are located conveu-
lently al lower level The cream is churu-
ed while sweet, and the buttermilk all goes
into the cheese watts with the SKINNED milk
The cheese Is then made by the usual factory
process. varied somewhat, 10th IN manufac-
ture and curing, according TO the nature Of
the materials, and the demand of the sum
mer has ranged from 5000 pounds TO 5000
pounds daily, according to the supply pro
duced and about 80 per cent. higher rates
have been paid than at some other factories
where either butter or cheese alone mas been
MADE Ihe product from 100 pounds Of milk
as received from the farmers who in this
section connue their COWS almost wholly to
pasture feed during the summer season, has
reached four and a half pounds of butter.
and nine and d quarter pounds Of cheese
Ihe sweet cream butter, Is We saw and sam
pied II, would md sale for immediate con
sumption al prices fully equal to the BE- st
creamery brands in the country east or west
and IS gradually being appreciated il Boston
markets. as its merits become known