The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1885-02-26
Agrifnlfnral.


rEAA u<lofr kNN MrttiNk ~ s"' sFe-@ -
Agriculture ~ A. y Parker q Georgia.
VI II contains soms points that may he
valuable 10 our fArm~n;
Batter making csnnct bs made profit
able ualess every lhint Is attended 10 prop /
rrly aud N season.
This. in ny .spin,on eau IL better se-
CON plisbcd 10 factories. shers the ar
rsnssmsnis are perfect aud more siien
too 10 given 10 the matter than ia the
ANAL or average dsiries. The call for fac,
fresL butter Is 20 large thss factories are
spriaging up all ssonnd US 70 sspply the
demand, apd dealers who vant uniform
quality say shsy can only get i from
srsansriss in large amounts. ~ they find
thss no two dsiries ~ill make product
that will be alike in character. Tho req.
sos for this Is that no two dairymen han
ale thar milk end cream alike. Some skim
their milk a. soon q sour. and others as
soos a. convenient some churn regular
y and others whenever they get time, and
perhaps q greatly varying temperature.
And 20 it il relative 10 working butter.
whether sncs Or twice. working with the
hands or . machine. OF the use Of salt. in
quantity or quality, thus rendering II al
most impossible getting uniform arti-
Gle.
Al ~ factory the cream 10 al removed
from the milk when sweet, and ssured
alike before chnrning Every day the
cream is churusd At temperature Of 5si
| to G. degrees, as 10 the weather, The
butter is then worked and sailed with the
best Ashton salt aud set away for eight or
ton hours. allowing the salt to dissolve be-
fore working and packing
have been running my factory on the
cream gathering system With good sat
isfAction to my patrons IS far o. heard
from. At meeting Of the patrons Of
Milton and Georgia, they all expressed
their satisfaction with the results OF the
season and recommended this way Of hand
ling milk. unless living close by a factory
where the expense Of delivering the milk
would be less than the cost Of putting in
ice for use.
have bought the milk from 306 cows
1t my factory in Milton, paying 95 cents
per 100 pounds. through the season.
From this milk made full cream cheese
during the month OF june at consider.
able loss. In July put in De Laval
cream separator, taking tho cream from
the nights milk, making one-half skim
cheese aud butter; in this way more than
paying for the milk. In August | re.
moved oil the cream with tho separator,
making butter, and full skim cheese
part OF the time. at still better profit
paying all expenses and having balance
in my favor, but do. not consider it infer
, ior butter, poor in quality aud not muci
. in demand.
Mr.. Henry L. Wood, one ofmy patrons
weighed bis milk every day the past sea
son, from May LIST, from dairy OF tel
. two-year heifers, three thres.year olls ant
: seven cows 1t requires twenty-fou
!. pounds of this milk for one pound
butter. Mr.. Evarts OF Vergennes, VIII
ran = cream separator last year at tn
: New Haven depot from June to Oetob
er rs, made on an average pound oil bat
ter from 90 pounds Of milk.
/ made some tests the past fall; one O
Sept. q with 300 pounda Of milk fror
three .laliirs well mixed together in on
can. Oue-thirJ OF this was set in sma
pans il room where the temperature wa
leo to 65 degrees, set As hours, was the
skinned and produced four and one-ha
pounds Of butter. Set one-third in &c
water "a hours in three cans had eleve
. inches Of cream which produced four an
one. seventh pounds Of butter. Ruu on'
third through, the cream separator, tai
ling eight minutes aud made four and on'
,s third ponds Of butter. This cream wi
al kept until slightly acid and the
charmed at the same temperature.
October 9Th, made another tel
2. With tho same amount Of milk fro
three other dairies, the result bein
, the same for the cold setting and sci
arator aud All increase Of one ounce i
the small pans.
Some dsi,ymsu would put their crea
into the factory. Is they thought that
inch in depth Of it wsuld produce mo
\. butter than their neigAbors. This VI
= tested every week last season BY sever
responsible dairymen and they inform'
mo that The results obtained we're u
same - mine, which would seem 70 il
dictate enthusiastically that there is no d
J. ference in the product Of butter from Il
same depth OF cream from different d
$ ries or breeds Of cows. ~ some hs
thought there might be. II the nj
from enc dairy is rich in amount
cream that fact will be iadicsted
depth In the cans, and In the oresi
- gathering system the owner will get p'
accordingly.
Cd One point more. II the results from u
nv use Of the cream separator are no more
hot weather than liz the tests Of Septei
Der and October. the gain Of one-four
: pound 81 butter in 100 pounds Of milk
= 81 the pan or deep setting. would soon p
= for ; machine. saying nothing about q
=, increased valns Of the butter made BY y
lss process,
% Think il wosld be for tbs interest
dairymsn 70 have each system tested tht
l. sushly every day through tbs season
= some one with arrangements suitable
Tho purpose. and correct account kept
that We may know the beet way 10 get I
II