Sacramento daily record-union., 1888-08-04
BUTTER MAKING.
DEEP OR SHALLOW SETTING FOR
OBTAINING MOST CREAM.
4 Discussion of the Subject that
Will be of Interest to All
Butter Makers.

Some weeks age subscriber sent the
Rural Ne, Yorker the following ques-
ton: (Which is the better way Of raising
crcan-in deep or shallow settings ?" He
says this is question OF deep interest to
farmers This Is very true, and farmers
will find much to interest them in the fol-
lowing discussion from the same paper:
FROM HENRY STEWART.
There is practically very little differ
ence In tie three ways of separating cream,
viz: setting milk in shallow pans setting
it in deop pals in tanks Of cold water, or
separating it by the use of the machine.
Each method has its advantages under
special circumstances; and when the spe-
cial conveniences prevail then each method
is the best under those circumstances.
With careful management one method is
as COED as another. For six years the
shallow setting and the deep pail method
were practiced in my dairy, and in all that
lime with hundreds of very careful expert
ments and comparisons | could not detect
any difference in the results as regards the
quality and quantity of butter made but
there was very great difference in regard
TO convenience In the use OF the shallow
pans regular temperature must be main
tanned, and IL is requires constant super
vision, the use of ice in the summer and Of
heat in the winter. The milk Is also ex-
posed to the air to much greater extent,
and corresponding attention Is needed TO
preserve it from injury. There Is more
labor in washing pans and more room Is
required in the dairy than in tank setting.
Where there is not cold spring available
TO keep the water fresh-and one must
frequently replenish the tank ana supply
1t with ice-the shallow setting IS, think,
TO be preferred.
Where running spring is avaiIab
and ice can be procured without buying il
too dearly, the deep setting system Is pref
cradle. The milk is kept in pure air be-
cause the running water removes atmos-
pheric impurities, and the milk is not ex-
posed to voluminous currents. The tenn
perature is easily regulated and the trouble
OF cleansing pans is greatly reduced. One
important advantage of deep setting is the
sweet skinned milk which is available
for feeding calves or for sale or use in
making cheese. All these items have to
be considered on either side in COMPARING
the two methods.
No doubt where sufficient number of
cows are kopt to warrant the exposure. a
separator, to be operated by hand or by
horse power, will be found the most con-
venient and economical. The labor is re-
duced to a minimum: there is no washing
Of pans and deep pals; the skinned milk
IS sweet and fresh for any use, and the
cream is fresh and can be subjected to the
rIpenlng process TO prepare it for chnrnine
IN the most satisfactory manner. This is
matter Of cost against work. The ma
chine viii cost three or four times as much
as a deep-setting apparatus but much
less costly dairy building Will be needed.
Considering, however, the cost Of the ma
chine foyer Sl00) Of the smallest size for
hand or horsepower against the saving OF
other apparatus and labor, it is matter
10 be decided if the expense or the work
IS the more onerouS.
FROM L. g. HARDIN
While it is undoubtedly true that fine
article of butter may be made by almos!
any method, however cumbersome and un-
philessphic, yet it is equally true that
there is best method when all things are
considered, and it behooves all farmers to
work toward that method We will take,
for instance, the farmer who represents
the largest class of butter makers, who
carries, on an average, from six to eight COWS
throash the year and sells the butter he
makes in the neighboring village or city.
which way should he ''set" the milk? His
present method is to set in crooks or small.
shalloT tin pans. These are placed either
IN the cellar, an out-rOom or in a cupboard
in the kitchen. This method Of setting
the milk exposes, as lie intends it should
much surface Of the milk to the infiu.
ence of the surrounding atmosphere Us pos
sjble.
A thermometer in this room in twenty.
four hours would show fluctuations of tenn
peratnrc-hot and cold, then hot and cold
again. 1t is simple fact proved by the
eondeIsing Of water from the air on the
outside of a pitcher Of ice-water in the
summer, that whenever the milk becomes
colder than the air, the vapor of the air is
condensed into the milk. This will, Of
course, carry all the impurities of the air
into the milk Thus we see the prime ne.
caSsity for having perfectly pure air around
the milk Now, what is the condition o.
the air that surrounds the milk =? You
room and declare it pure and free from
taInts; but take hungry hound into that
room, and if he could talk he would tel
you What people we're cooking in the
kitchen in what direction the stable and
pigstye were, and if the window was oper
and dead animal lay on hillside q
mile away and the breeze was blowing
from that direction, he could go directly
10 it. All of these things, in some meas
ure, go into the cream and thence into the
butter, and account in great measure fol
the very low price obtained for it in the
market.
With these open pans there is no at.
tempt to regulate the temperature of the
milk aside from opening and shutting win
dows that for all practical purposes might
Just as well be let alone; for with proper
skill, all the cream can be gotten at any
temperature between 600 and 500. and the
cream cannot be secured from open pan,
below Coo, and above that requires SC
much time that the cream becomes very
sour, making it very difficult to make good
butter from it, and when the churning is
delayed for several days it is impossible
to make a fairly merchantabIe article
Those farmers who make fine butter from
open, shallow setting, as very general
rule, skim at such q short time after set
ting the milk that they lose large per.
centage Of the cream, thus losing in guam
tity while they gain quality.
The prime objects with the economical
butter maker should be, first to secure all
the cream and then to make the very best
quality OF butter from it. Common sense
teaches US that milk being such perisha.
BILE article, must be preserved like fresh
meat or newly gathered berries, and thi,
suggests the use of some degree of refriger.
alton along with exclusion, as far as posi-
bic, of the surrounding air. This suggest.
the prepriety of putting the milk in cans
say twelve inches deep, with close fitting
lids if the milk can be immediately re
duced below 500 Fahrenheit; bat if these
cans mEst be set in water above 50o, ther
no lids must be put ON them, and the
skimming must be done before intense
sortring in, with a certainty of losing ter
per cent or more of cream. Ig winter
these cans with lids may be set in corner
of an out-roem and covered well with clear
blankets and they will not freeze, and al
the cream can be secured. They require
only about one-third of the labor in hand
ling and cleaning that shallow pans need.