Sacramento daily record-union., 1888-08-04


I All other things being right, | should
prefer shallow setting in cold air, after the
manner Of the late Hon. Harris Lewis,
I Frankfort, Herkimer county, n. Y. His
/ dairy-house was entirely disconnected from
all other buildings. The milk-room had
/ double walls, double windows and double
doors. The ceiling was low, and in one
corner of the room was an ice-boX, near
the ceiling. His pans were large enough
for each to contain . whole milking from
forty cows, the milk standing not over two to
four inches deep, according 10 the season of
the year and the yield of the herd. The
pans stood on rack lust high enough to
work around with comfort, with all sides
exposed to the cold air in the room. With
this method of open shallow setting the
cream may be SKINNED off with a skinner
shaped something like the ordinary dust
pan, used by the sweeper around the house
hold, or the milk may be drawn from the
/ bottom into a vessel, or better still, into
an open spout running through the wall
to q receptacle outside, leaving the cream
in the pan. 1t is a good idea TO have an
outside strainer, connected with an open
spout which runs to the pan, to receive the
milking of fresh milk just drawn from the
COWS
Why? Well, because the double walls,
windows and doors, with the ice-box near
the ceiling, enable the dairyman to keep
cool, even temperature in the milkroom.
The milk being set shallow. insures per-
feet separating of the cream. In cold air,
the milk cools slowly, securing gradual
rise of the cream, which is exposed, in
broad, thin sheet, to the action Of the at
mosphere, which is always moist from the
evaporation of water from the melting ice.
This exposure of the cream to the air
gives 1t chance to completely oxidize by
absorption to oxygen from the atmosphere
This enables the cream to ripen with
only very slight acidlty-iust enough to
convert the milk-sugar into Tactic acid
and prevent this fermentive change in the
butter. Oxidation Of the cream secures
the fullest butter flavor. 1t has been shown.
by experiments made at Cornell Univer-
sity, that no butter favor develops with
out oxidation of the cream. In most cases
and always in deep setting-the ripen-
ing of cream is attended with excessive
| acldity, or else there is q lack of flavor.
This excessive souring produces n very
positive lactic-acid flavor, which is gener-
ally mistaken by consumers for the real
butter favor, which is more delicious and
also more delicate Most of the high
favored butter has the flavor developed
by excessive souring. | know of a maker
of fancy private dairy butter who SAYS he
churns his cream twelve hours after lop
pering" In no other way can he get the
flavor demanded by his customers, because
he practices deep setting. The flavor of
all the creamy butter is the result of acid
development, there being very little real
butter about it. But the public palate is
used to it and likes it. The milk-room, in
case of shallow setting in open air, as
above indi 2ated, should be entered as little
as possible, and then early in the cool of
the morning or late in the cool of the
evening-so as to avoid as much as posi-
bic all exhalations from the human body
and clothing. At these times the doors
and windows may be opened, SO as to
give the room good airing. 1t should
be properly ventilated all the while. AS
the air in the room is colder than the
milk, the latter gives off vapor, which is
condensed in the air and goes off through
the ventilatOr. In this way, the milk is
purified. As the milk cools and the cream
collects on the surface, this purifying pro-
cess diminishes But as the milk never
gets colder than the air of the room, the
reverse process of condensation of the
vapor of the air on the surface of the
cream never takes place; but if there are
any bad odors of any kind in the room.
the fats Of the cream will absorb them and
they will appear in the flavor of the but
ter. In deep open setting in cold water
the milk soon gets colder than the air in
the room and then the yapors Of the air,
with whatever Impurities they may con-
tain, are more or less condensed on the
surface of the cream. In submerged set
ting this is avoided, but no odors that may
be already in the milk can escape There
is strong testimony, however, to the claim
that the water absorbs these odors
have given the mode of setting milk
for cream raising, which | should prefer,
with the reasons why; but it may not be
practicable for many. II requires dairy
house, or al least separate milk room.
80 also does deep open setting. But with
the submerged system the creaming tank,
which is tightly closed, besides covering
the milk with water, may be set almost
anywhere, and is great econon;zer of
room. There are bureau and other cream
ers which occupy little space and cost less
than dairy house, or even 4 separate
milk-room. Then persons with small
dairies and small means may Use open cans
in half-harrel or water-tight box. set in
the shade and filled with cold water,
iced or otherwise, the water l,eing occa-
sionally changed, as it gets warm when
ice is not used. So milk may be set
in the old-fashioned tin pans in the
buttery on the shady side of the house,
as our mothers and grandmothers
used to DO. This gives a good oxidation
of the cream; the milk should not be
over two inches deep, as it soon sou1S,
and perhaps before all the cream has
risen. But some of the best butter ever
made has been made by this method.
Prof. Arnold once related to me an in
stance of lady who took the first prem
ium at fair with some exceedingly fine
favored butter. He asked her how she
made it. ''Well,' she replied, II usually
make by the submerged system, as it is
less work and satisfies my customers but
when | want to make something really
fine, as in this instance, | get out my old
cream which she thus secured impaired
the delicious flavor
FROM HENRY f. ALv0RD.
believe the best way Of creaming milk
in the house dairy is to set il in shallow
yessels-tin, stone or glass-and let it be
well exposed to light and air OF course
the air must he of the purest, as the great
est surface Of the milk is thus exposed to
absorption aud taint And the tempera-
ture of the room, air and milk latter
eooled) should be very even, not outside
the range of so to 60 degrees Fahr.;
and this irrespective of season or tenn
porary changes of weather. 1t is evident
that these conditions are not easy to
obtain and preserve, and it is only pro-
yided that they can be secured that |
regard this method of treating milk as the
best. Under such favorable conditions
believe butter is produced which is nearly
perfect in favor, grain and color, and as
much in quantity as can be obtained in
any other way. But the difficulties are SO
geeat in securing the several cendi-
tions aboye-deseribed as essential to
success in the shallow-setting system,
and where there is any large guam
tity of milk the labor incident to the
shallow vessels is so great, that l believe
the safest and most economical way OF
isereaming milk 0n the farm, Is hy the deem