Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-03-29
He= &c Make Sec. nnat,t,eT-No. :,
&c. Curtis, in Western wis. Farmer.

being at rest. | think all of the i'm
Provements of the day, worthy of no
tice, are based upon this principle. 1t
will be found necessary to- introduce
cold in some manner to the milk, in
proportion to the diameter of the milk
we have in a body-if the amount is
large there must be cooling passages
through it. | have often heard the
question argued-wil full pan of milk
produce as much butter as the same
amount in two pans | answer it would
if the temperature was 81 deg. butter
weather" but if the temperature was
20 deg, or warmer, tae two pans would
be best, for. the reason that they would
cool quicker, although they would do
better at 81 deg.
Custom Of the present Lime proves
that the cream raises just as perfectly
where the milk is twenty inches deep
as it does at less depth, provided
the proper cooling is furnished. The
cooling called for is found most appli-
cable in cold or iced water. / use q
can or tin pail about eight and one
half inches in diameter and twenty
inches deep, with a close fitting cover
the fange of which may go inside like
common tin-pall, or outside; though,
If it went outside, perhaps some patent
right man would be after ROYALTY.
Cans of this size, filed with milk soon
after drawn from the COW, and placed
In common well water, which is Az in
temperature, as deep as the milk, the
cream will rise in twelve hours, and be
found sweet as we'll as the milk, pro-
vided the water did not warm up more
than six or eight degrees. 1t would not
matter if the water got colder, if it did
not freeze the cream; but in warm
weather the water gets warmer from
the atmosphere as we'll as from the
milk.
am often asked, "Will not cold air
do as well as cold wate1?' Certain
ly not; the difference would be equal
to that of cooling hot iron in water
or air, and warm milk in q tin vessel,
placed in water, imparts lis warmth
to the surrounding water in about the
same proportion as heated IRON
Here is where the trouble comes in,
the party changing from milk pans
that are shallow and hold but little
milk to cans that are deep and holding
about twenty quarts, fail to under
stand the necessity of providing cold
enough to reduce the temperature
of the milk to at least 629 within four
hours from setting The milk in the
center Of the can, to speak plain,
would begin to rot and fail to produce
its quota of cream.
hot t1h
used to raise cream from milk, that
there must be cold enough introduced
to the milk to reduce its temperature
to go in four hours from the time it
is drawn from the COW, and that the
cold required will be greater or less in
proportion to the quantity or diameter
of the milk in a body.
A tank can be made of sufficient
size for the number of cans used, or a
kerosene barrel can be cut of below
two hoops, making one deep and one
shallow tub. The shallow one can be
used for cover. One to three cans
may be placed in the tub. If more
than one can is esed in warm weather,
the water must be changed or ice used
to keep the required temperature.
The reader may tire upon my re-
peating and insisting upon the import
ance of temperature, but the fact is it
is absolutely necessary that it be COM
piled with. | care not how you sur
round the milk with water, you must
see that the water is not warmer than
/ have described. [ used such tub
all through last winter, standing out
doors, with three cans which were
changed every twelve hours; usually
covered with the shallow tub, but q
few OF the coolest days blanket Was
thrown over it. The water was changed
occasionally, and the warmth impaired
from the milk kept the ice out of the
tub most of the time. However, some
did make in the bottom and sides of
the tub in the coolest weather, but no
ice formed on top to freeze the cream
or interfere with the ready change of
the cans.
Probably p more uniform tempera-
ture would have been better, but was
not aware of damage, nor should not
count upon it unless the cream got
frozen. Free zipg would at least whiten
the cream, as well as make it difficult
the present winter has com PEELED me
to remove the creamery into the
wood-house, where have found no In
convenience from the formation Of ice.
The cream can be taken off the cans
each twelve hours, or before each
milking; or they may be removed Tor
notl from the water and remain twelve
or more hours longer before skimming.
Those accustomed to letting the milk
stand in pans thirty-six TO weight
hours before skimming, cannot believe
that all the cream can rise in twelve
hours in cans twenty inches deep-the
milk remaining sweet.
Good old ladies argue that cream
will raise as long as the milk remains
sweet, and to shorten the argument !
will admit the fact, as extra cans cost
only about seventy.fve cents each; but
in admitting that fact l retain mental
reserve that the additional cream viii
be surprisingly scanty, and make very
little butter, and that OF inferior quail
ity. | think the best way will be found