Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-05-19
INDISPUTABLE FACTS.

There has been much discussion recent
ly in reference to the question as to which
mode of setting milk and raising cream
imparts the best flavor to the butter, and
produces butter that viii retain the fresh
flavor the longest. There are few the
orists who claim, and make the positive
statement, that there is but one way in
which butter can be made, and that is in
shallow pans. They give numerous rea-
sons for their theories; but these reasons
are always accompanied with an ''if and
this ''if' is the very reason why but a
small fractional part of the butter at the
present time is made from cream set in
shallow pans. 1t is not denied that there
is now and then dairyman who can
make fine butter IN shallow pans, but this
depends upon his having Il dairy room so
located that he can keep the atmosphere
pure and free from all odorS, and must
have complete arrangements for control
ling the temperature; but where there is
one dairyman who has such accommoda-
tionS there are hundreds who have not
got them, and whose dairy rooms receive
the fumes from the barnyard or pig pen
with every breeze that blows; or, if the
milk is set in the house near the kitchen,
| the cream is then injured by odOrs arts
| ing from the cooking Of food. If set in
| the cellar, the cream is injured by the
odors arising from the vegetables, etc,
etc. These odorS lrW penetrate aRy 0p-
paratuS made, except those IN lsbich the
milk UcSsel is submerged OF 1cGter seated.
| Shallow pans are as much behind the
times to-day in the dairy as the scythe is
in the hay field. A few use them, and
that few is growing less and less each
year Look at the facts, and see how the
celebrated butter-makers of the country
are setting their milk. The Ogden farm,
Newport, II. l., whose butter has brought
as high us Sl.25 per pound, uses the Cool
ey Dreamer. The Echo farm, Litchtield,
Conn, whose butter has also sold as high
as 20 per pound, uses the Cooley
Creamer Mr.. BOwditch, Birmingham,
Mass, whose butter now brings eighty
cents per pound, uses the Cooley Cream
or. Alfred Rodm1n, Of Dedham, Mass,
whose butter now brings eighty cents per
pound, uses the Cooley Creamer Hiram
Smith, Sheboygan, Wis, whose butter
was awarded the Higgins Sweepstakes of
$3.50 at the International dairy fur, at
New York, 1873, uses the Cooley Cream
er. George S. Camp, OSwe9o, n. Y,
awarded the Ashton Sweepstakes OF S125
at the same fair uses the Cooley Creafner.
n. w. Morley, BarabOo, Wis, who was
awarded the Sweepstakes at same fair in
1879, uses the Cooley Dreamer. John S.
Murray. Delhi, n Y, whose butter was
i, awarded the Gold Medal for the best
American butter at the great Dairy Expo
sition at London, England, uses the Cool
l ey Dreamer. l.. B. HalseyS, Mahwah, n.
| j., whose butter sells for seventy cents
per pound sets his milk in Il Cooley
Creamer The Premium for the largest
< per cent. of yield in butter Of any factory
= or dairy in the great dairy state of lowe
p | in 1880. was awarded to p. G. Henderson
Central City, Iowa, who set the milk al
his factory in Cooley Creamers. The
t Premiums for the greatest value Of man
Y afactured product obtained from 1,00t
. pounds of milk at the National Ddir!
= Fair at lIjIlUdukee, Wis, December, 1882
: was awarded to II. Smith, Sheboygan
S Wis, who sets his milk in the Coole,
:, Creamers. At the same fair the Premium
for best butter made in June was award
y ed to Cooley butter. At the same fair tht
Premium for best butter made in Augus
V was also awarded to the Cooley butter
: All the above celebrated buttermaker
do not hesitate to pronounce them an i'm
Il provement on the open deep setting
II More than 80 per cent OF the high price
e butter sold in the markets OF this countr
&c is made from cream raised by the col
Q6cp SeGJlnS process, anu tlS oeS' VI vi
u is made from cream raised in the Coole
s. Dreamer. These are facts that cannot
D. set aside by any theory or theorlst. E'
. cry dairyman who is anxious to reallZ
- the largest product from his dairy wit
Is the least outlay, should not hesitate
in examine into these facts, and to adoI
the system, which has done more fC
those who have adopted it than anythin
SO else they have ever purchased AMI place
ne on the farm. The testimony of hundred
m and thousands who have used the Coole
- Creamer for years, more than substal
40 tiates the above claims. We turtle
ne claim, and our claims are backed up
w thousands who are using them, that Il
no Cooley Creamer uniformly gives bett
a. results, with less labor, than any mil
:, setting apparatus known. Since the no
ID celebrated tests at Amherst, Mass, in O
h tober 1882, when the skim milk from Il
if. various milk-settiDg apparatus was a
.o alvZed by Professor GoesSmann, of Il
Massachusetts Agricultural college, Wht
IS it was demonstrated that the Cooley n
1t only cooled the quickest, but showed Il
nd best analysis, hdUiRg less than 0ne-fOuT
of one per cent. fat left IN the milk, near
all Of the factories started In New E
a gland have adopted the Cooley process
y's aud are now getting from thirty-fiye
,sr forty cents per pound for their butte
''s For list of these factories see the Dail
Ia man. Vermont Farm Machine Co., B.
int lows Falls, Vt.