Dakota farmers' leader. (Canton, S.D.) 1890-19??, 1890-11-21
FARM, FIELD, GARDEN.
SUBJECTS SURE TO INTEREST WIDE
AWAKE AoRicuLTuRIsTs.


but tho experience Of the last season,
with its meager ice harvest and conse-
quent high price, has set dairymen to In
quixing whether cream may not bo suc-
cessfully raised without the use Of ice.
Various experiments have been made
and opinions expressed on this subject.
The raising of cream from milk seems to
be the most perfect, with the least loss
Of butter fat in the skinned milk, in
those cases where there is not only quick
cooling, but also long range Of falling
temperature in the milk. beginning q
soon as it is set. This Is well exempli-
fed in the case Of persons who have
spring houses, whore tho pans can be
surrounded with cold running water a.
soon as the milk IL drawn and set for
creaming. Such conditions, and those
whore ice can be used to produce tho
same effect, are always thought to have
the advantage in butter making.
It is now claimed by some that the
same effect may be produced without
ice by diluting the new milk with water
water warmed to, say, 100 degs., thus
causing u long range in the falling tom
perature from tho time Of setting tho
milk. It is pretty generally admitted
that dilution with water is Of itself q
favorable factor in cream raising, by
facilitating the rise Of the butter fats to
the surface through the thinned milk.
Such q practice, however, has an nm
favorable effect on the feeding value Of
the skinned milk, and would require 3
larger volume to be fed or additional
nutriment to be supplied to the pigs or
calves, as the case might be. The
amount Of warm water used in these
experiments has been from 20 to 30 per
cent, with q temperature ranging from
100 to 1875 degs. The cans are then to
be set in as cool a temperature as can be
obtained without the use Of Ice.
In this connection it will be interest
ing to know what the experts have to
say about it. F. y. Curtis says in
Country Gentleman: Last winter it
was found that when milk was diluted
with water and warmed up to 100 degs.,
and then set in room with the tenn.
perature at 60 to 20 degs. tho cream
would all be up in two or three hours.
This summer another plan has been
tried, to wit, diluting the milk at a tenn
perature the same as the atmosphere
from 65 to 50 degs.-by using the cold
est water obtainable. In these expert
ments the cream would be all up in less
than two hours" Professor Ladd says
in Rural New Yorker that all his expert
ments made at the Geneva station tend
to confirm Mr.. Curtis trials in using
cold water.
A writer in Howard's Dairyman says
there is no advantage in warming milk
above the heat of the animal and setting
in water at low temperature, except
that it hastens the cream to the top in
from two to four hours. Just as good
results are obtained in twelve hours by
diluting the milk with 60 per cent. of
water at 60 degs. and setting in water at
60 degs. A correspondent in National
Stocknan takes much the same view Of
the case. John Gould, in The Philadel-
phia Press, describes the new process of
raising cream through the agency of
warm water as satisfactory one DR..
Hills, chemist Of the Vermont station,
says as between the use Of cold and hot
water circumstances should decide. The
claims made for hot water, he finds, are
in general correct, but he considers ice
preferable where it can be cheaply OBJ
tained.