The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1890-07-23
HANDLING MILK.
Water Sealed Cans for Cooling-MakinS
and Marketing Butter.

water scaled Cans for C0oltnS-Mok1nS
and Marketing Butter.
The best way to handle the milk I'M
doubtedly is in deep. water sealed cans.
used such cans fifteen years ago. and
yet l have been threatened with a suit
for infringement Of a patent because I
have written that l was using them.
The cans may be bought of the manu-
facturer who owns patent and the
trouble and annoyance of a lawsuit
avoided, but l should want guarantee
that l could use them and be protected
in Their use. for ! had bought mine from
the patentee as he claimed, and vet
another firm claimed to own a patent
which covered the water sealing princi-
pie.
l use three gallon can, about twenty
inches deep and between nine and ten
inches in diameter. They are made
with bail to lift them by, and handle
soldered near the bottom at one side to
tilt them by to empty. The lid is made
an inch larger in diameter than the can.
and large enough so that it will drop
down six inches over the can. The
water rises in this space between the
lid and the can, and this makes tho
cans air tight. The lids are made with
conical top, and a neck three inches
long with screw cap on it Ia cork
would answer) and this opened lets the
air escape as it settles into the water,
and then when closed seals it. and the
neck answers as handle to lift it by.
There must be tank to set the cans in,
deep enough SO the water will nearly
cover them and arranged with partition
at the surface so as to make a square
for each can, or the water will float
them and tip them over. If one has q
spring, and can arrange for the water
to flow through the tank, all the better,
but whatever the arrangement, you
must have it so the water can be turned
off and the tank thoroughly secured out
as often as needed.
If the supply of water is abundant,
and as cold as Sc degrees no ice will be
needed but by the use of ice much less
water will answer. The object is to re-
duce temperature as rapidly as possible,
and keep it down till the cream rises,
and these deep narrow cans are excel
lent for this purpose as they present to
much surface to the water. If tho
temperature can be kept down to 45
degrees or below. the cream will rise in
six or eight hours, and one set of cans
will answer, but it is better to have
two, and let the milk stand twelve
hours. For making granular butter
would always recommend some form of
churn without dash or paddles, as it
will without doubt give a better grain
to the butter. There are several forms
of these churns, as for example the end
over end barrel churn, the swing
churn, and the square box or rec
tangular. l use the latter and am
much pleased with it and am satisfied
that the right way to churn to have the
best grained butter is by conclusion of
the cream rather than by stirring it.
AS soon as the butter comes in grains
the size of kernels of wheat stop the
churn, draw off the buttermilk, and
pour over the butter Tin the churn)
enough cold brine to float it, and let it
stand half an hour to an hour, to harden
the butter and dissolve the cheese mat
Ter. Then draw off this brine, and wash
it twice more with brine. or until it
shows no color. Then add the salt and
revolve the churn slowly until the salt
is we'll worked into the butter and i. is
gathered into solid ball. You must
stop the churn occasionally and remove
the plug so that any buttermilk that is
worked out will run of. With the rec
tangular churn the butter can be
worked so as to only require shaping it
to be sent to market. l believe in get
ting the butter to the customer as fresh
as possible and would send it in a neat
tasty package the day it was churned as
it is always at its best when fresh. Tho
skim milk and buttermilk wisely fed
will 60 far towards paying expenses and
this l will speak of in another article
Waldo F. Brown, in Ohio Farmer.
Measure the Acres.