The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1890-07-03
ABOUT COOLING MILK.

Interesting Information Concern Ing tho
Use of Ammonia.
The chemist of the Victorian Govern
ment gives some interesting information
about cooling milk by the use of am
monia:
In butter making-if uniformly high
quality butter is desired-as soon as
possible after the milk comes from the
COW tho cream should be separated by
the centrifugal separator. Then inn
mediately and preparatory to churning,
the cream, if not already cool, should
be cooled down to a temperature not
exceeding fifty-five degrees Fahrenheit.
The main object OF cooling is to harden
the fat globules; SO that during the
-churning they may fall together in firm
grains. The butter thus obtains
granular" structure rendering it more
thoroughly cleansable from the butter
milk; it also acquires a waxy consist
ency, whereby it's keeping qualities
and it's palatableness are improved. For
cooling the milk xarioas appliances are
in hse. Whore the operations are on a
fairly large scale, a small ice machine
will be found most suitable and econom-
ical. Ice machines capable of produce
ing four hundred pounds of ice daily,
at an estimated cost of six shillings per
diem, are now being placed on the Mel
bourne market, Such machines could
easily be- used-on large farms, and
would probably be found we'll suited for
district milk and dairy factories The
cart bringing the milk to these fac
tories could take back with them their
daily supply of ice.
Where ice is not procurable and there
is not sufficient supply of cold water for
cooling purpose, perhaps no simpler
and cheaper means can be adopted than
freezing mixtures. If crystals of am
-moniac nitrate and chloride be dissolved
by gentle stirring in water, il. the fol-
lowing proportions; Six and two-thirds
pounds ammoniac nitrate; three and
one-third pounds ammoniac chloride,
ten pounds lone GALLON of water, the
temperature of the mixture will quick
ly fall to fifty-one degrees Fahrenheit.
Thus, if the Temperature of the water
was originally seventy-five degrees
Fahrenheit, it would, after solution OF
the salts, fall to twenty-four degrees
Fahrenheit, A-or eight degrees below
freezing point If long, narrow tin
containing such solution be stirred
about. in a cream can, it will in "a few
minutes reduce the creamsto the \re-
quired temperature. TheNceoling sa2ts7
having been once dissolved, may be re-
obtained for further use by evaporating
the solution to dryness. The evapora-
ton may be in open, shallow pans with
fire, or even the sun and hot wind may
be sufficient. Or 1T may be conveniently
done in old kerosene tins cut in half
lengthwise. If fire be used for evap-=
Grafton, it should be gentle fire, and
tho solution should not do more than
simmer, otherwise there may be loss
from splashing.
The solution should evaporate down
until, on dipping stick or spoon into it.
the drop of liquid so obtained rapidly
solidifies on cooling. The evaporating
vessel should then be removed from the
fire, and the solution allowed to cooi. 1t
will solidify intoa granular mass, which
may bes'easily dug out with. q strong
knife, and should be broken up into
Jumps about. the size Of walnut, and
spread out in the sun, or in warm. dry
place until thoroughly dry. 1t Is im-
portant to make perfectly dry. for If at
oil moist the cooling qualities Of the
salts are greatly diminished II the
evaporating and drying be carefully
conducted there will BIO practically no
loss Of salts. and the same quantity will
serve indefinitely. 1t is as well to have
two or three lots in operation, ono or
1.-TWO eva2oratine and drying wLsla the
other Il In use,