The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-05-23
Indisputable Facts as Opposed TO Old
Fashioned Theories.

There has been much discussion arisen
recently in reference to the question as
to which mode of setting milk and rails
ing cream imparts the best flavor to the
butter. and produces butter that will re-
tain the fresh flavor the longest. There
are a few theorists who claim. and make
the positive statement. that there is but
one way in which such butter can be
made. and that is in shallow Eans. They
give numerous reasons for their theories {;
but these reasons are always aCCompan-
led with an " if" and this if" is the
very reason why but 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 make fine butter
in shallow pans, but this depends upon
his having a dairy room so located that
he can keep the atmosphere pure and
free from all odorS. and must have COM
plete arrangements for controlling the
temperature but where there is one dali
ryman who have such accommodations.
there are hundreds who have not got
them, and whose dairy rooms receive
fumes from the barn yard 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 the odorS
arising from the cooking of food. If set
in the cellar, the cream is injured by the
odorS arising from the vegetables, etc.
These odors will penetrate any apparat
us made. except those in which the milk
vessel is submerged or water sealed.
Shallow pans are as mnCh behind the
times today in the dairy, as the scythe is
in the hay field. \ few use them. and
that few is growing less and less each
year.
Look at the facts, and see how the
celebrated butter-mallers of the country
are setting their milk.
The Ogden farm. Newport, RI, whose
butter has brought rs high as Sl.2j per
pound. uses the Cooley dreamer.
The Echo farm. Litchfield. Conn, whose
butter has also sold for 81 - per pound.
uses the Cooley dreamer.
Mr. Bowditch. birmingham, Mass,
whose butter now brings 50 cents per
pound. uses the Cooley crcamcr.
Alfred Rodman. of Dedham. Mass.
whose butter now brings 50 cents per
pound. uses the Cooley creamer.
Hiram Smith. Sheboygan. Wis. whose
butter was awarded the Higgins Sweep
stakes of $3.50 at the International Dairy
fair. at New York, 1873, uses the Cooley
| crcamcr.
George :. Camp OSwcgo. NY. award
ed the Ashton Sweepstakes of Sl2j at
the same fair. uses the Cooley dreamer.
\. W. Morley, BaraboO. Wis. who was
awarded to the Sweepstakes ut same fair
in 1873, uses the Cooley dreamer.
John 5. Murray. Delhi. y. Y, whose
butter was awarded the gold medal for
the best American butter at the great
dairy exposition at London. England
uses the Cooley dreamer.
l.. b. lIalsryS. Mahwah. y. j.. whose
butter sells for 20 cents per pound. sets
his milk in a Cooley crcamer.
The premium for the largest per cent
of yield in butter of any factory or dairy
in the great dairy State of Iowa in 1850,
was awarded to p. G. Henderson, Cen
trail City. Iowa. who set the milk at his
factory in Cooley creamers.
The premiums for the greatest value
of manufactured product obtained from
1000 pounds of milk at the National
Dairy fair at Milwaukee, Wis, Decem-
Der. 1882. was awarded to II. Smith She
boygan. Wis, who sets his milk in the
Cooley creamers.
At the same fair the premium for best
butter made in June was awarded to
Cooley butter.
At the same fair the premium for best
butter made in August was also awarded
to the Cooley butter.
All the above celebrated buttcr-makers
do not hesitate to pronounce them an i'm
prOYement on the open deep setting.
More than 30 per cent. of the high
priced butter sold in the markets of this
country is made from cream raised by
the cold deep setting process. and the
best of this is made from cream raised in
the Cooley dreamer.
These are facts that cannot be set aside
by any theory or theorist.
Every dairyman who is anxious to real
ize the largest product from his dairy
with the least outlay, should not hesitate
to examine into these facts, and to adopt
the system, which has done more for
those who have adopted it than anything
else they have ever purchased and placed
on the farm.
The testimony of hundreds and thous-
ands who have used the Cooley creamer
for years, more than substantiates the
above claims.
We further claim, and our claims are
backed up by thousands who are us ing
them, that the Cooley creamer uniformly
gives better results, with less labor, than
any milk-setting apparatus known.
Since the now celebrated tests at Am
herst. Mass, in October. 1882. when the
skim milk from the various milk-setting
apparatus was analysed by Professor
GOessmann, of the Massachusetts Agri-
cultural college. when it was demons
trated that the Cooley not only cooled
the quickest, but showed the best analy-
, sis, having less than One-fourth of one
per cent fat left in the milk, nearly all
of the factories started in New England
have adopted the Cooley process, and are
now getting from thirty-five to forty
cents per pound for their butter. For
list of these factories see the Dairyman.
VERMONT FARM MACHINE CO.,