The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1885-06-24

pools VI COlu WdJer, w SeIJlHg uue
milk in deep covered cans, beneath the
surface of cold water; (3) separating
the cream from the milk at once by
centrifugal power. The first system
requires all the milk to be brought and
treated at the factory. The second is
at present the most popular, because it
allows the milk to be set at the farmers
home and the cream to be gathered
and brought to the factory. The use
of the centrifugal separator is as yet
but limited among us. Each of these
systems has its good points and also its
defects. Each has its strong advocates.
Having all three of them under my own
personal observation, will briefly re-
mark upon each one in its turn:
1. The deep pool setting at the cream
cry, whether open or submerged, gives
the early control of milk into the hands
of persons whose business it is to take
care of it, in a place especially pre-
pared, which must be more suitable
than most farmers houses. With few
exceptions, butter made on this plan
brings higher price than by either of
the other systems, partly for the reason
given above and partly because it is not
usually so thoroughly skinned. When
the creamery is within reach of a city
or manufacturing town, the cream and
skinned milk are of much greater
value, often bringing double the price
and larger returns to the farmer. There
are six or seven creameries on this plan
in this state.
2. The advantages for the home-set-
ting cream-gatherin plan are that
the cream can be brought from much
longer distances; the skimming being as
thoroughly done as possible, a greater
product of butter is obtained, and the
skinned milk is kept at home, where
it is needed. Furthermore, if the but
ter is very nearly as good, the greater
product will often make up the differ
ence in returns. There are about seven
factories in the state conducted in this
manner, and several others are being
erected.
3. AS there are but few of the centri-
fugal separators in this state as yet, and
great many are in operation in other
states with a rapid increase in num-
bers and popularity and furthermore,
as they are advocated with even more
zeal and energy than the Cooley
creamer by their untiring agents,
will give my experience for what it is
worth. AT the Elmwood creamery |
have had the oversight of one of the
Danish Weston separators for about
eighteen months. After getting it
fairly into operation and properly adj
iusted, it has run with little or no eX-
pense for repairs for eighteen months,
and seems likely to do as well for the
next year. With both this and the De
Laval machine, as far as ! can learn,
the expense of power, and consequently
the cost of fuel, is nearly or quite
double what is stated by the agents.
With both the machines, unless thor
oughly set up by an expert, the wear
and tear is very material. The Weston
separator does all the work that is
claimed for it, separating the cream
from twelve hundred to thirteen hun
dred pounds of milk per hour day after
day, and doing it so thoroughly that no
cream rises on the skinned milk after
setting it for forty-eight hours. The
following are the annual average re-
turns from the three methods: Deep
open setting, eight to twelve hours, or
binary mixed milk-Elmwood cream
cry, twenty-six to thirty pounds of milk
to one pound of butter; Pennington
| SICdihCiy wv w tNCHtN ola
pounds of milk to one pound of butter
cry, twentyfour to twenty-six pounds of
milk to one pound of butter. Weston
eparatOr-Elmwood creamery, twenty
one to twenty-three pounds of milk to
one pound of butter; herds of Jerseys
and Guernseys, sixteen pounds of milk
to one pound of butter.
AS to the quality of the butter, it is
usually very excellent in flavor Gas it
should be, for no matter how clean the
milk, there is always left in the machine
sticky, bad-smelling mass of refuse)
but it varies sometimes in quality, ac-
cording to the food of the cows and
condition of the milk. In other words,
the separator will not make good butter
from poor milk. In texture, the butter
is somewhat more salvy and wanting in
grain than it should be. l have eX-
amined the cream from both the Wes-
ton and De Laval separators with a
microscope under a high power, and
find that there is evidently great inc
quality in the butter globules. Many
of them are apparently broken and
fused together, those from the De Laval
machine fully as much as those from
the Weston. The difference between
these and ordinary cream is quite
marked.
The question of comparative profit
comes to this: Will the increased pro-
duct of butter more than make up fol
/ the slight inferiority in quality for i'm.
mediate sale? When it comes to long
keeping, other questions come in, but
long keeping is not usually considered
in preparing any of our creamery but
ter 1t will be readily understood that
| this centrifugal skinned milk is not as
salable to the public as some other
kinds. Its looks are against it. 1t is
worth more than it looks, for the caseir
) and sugar are still there and it is still
valuable for food. | do not believe
p that good cheese can be made from il
without the addition of foreign fats
We have made cheese from it with 6
skillful maker, and do not care to try il
= again.
, / am aware that the above statements
are not all in accordance with those OF
; other people who have used these ma
chiues, and you must take them as indi
vidual experience for what they are
worth A very large number of the