Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-08-10
The Farm Dairy.

Hon. W. 7. Northern, of Georgia, one
of the most noted farmers in that state
tells the readers of the Southern Cultlva-
tor that tor success with the farm dairy
there must be all abundance of suitable
water convenient. The most improved
plan is the use of q creamer for the set
ting of milk submerged in water, with a
suftioeucy of ice TO reduce the tempera-
ture of the water and therefore the tenn
peratnre of the milk to about 40 de-
grees. The low temperature makes it
possible to obtain all the cream III much
shorter time than by ordinary means;
Indeed, before the milk has soured. This
makes it possible to use the milk as sweet
milk, and at the same time get from It
all the cream for the purposes of butter.
The dreamer. however, is not conve-
nient and, possibly, would not be profit
able on an ordinary farm, as 1t requires
constant use of ice. The necessary ex-
pense and the Inconvenience in handling
the ice, consequent upon the distance
from market, make it desirable to find
some plaa better adapted to the ordinary
farm methods.
If the farmer has spring, with water
about sixty or siXty-two degrees, couve-
nient and near the place at which he de-
sires TO build his dairy, it will be possible
to make as good success in the end as in
the use of a creamer, except that all the
cream, possibly, may not be obtained
before the milk has soured. The same
results may, of course, be obtained from
a well with water at the proper tempera-
ture, if arrangements can be made for q
constant stream TO flow over the milk.
A windmill would supply the desired
advantages in any well, if it could be
uniformly operated, but as there would
be times at which it could not be relied
upon for work il would not solve the ne
cessIty for n constant flow of water. A
windmill, however, uld very largely
reduce the expenditure of force, as it
would operate ut least some portion of
every day, and the temperature could be
reduced at odd times by a change of wa
ter drawn or pumped by hand power.
Let 1t be understood that the first thing
in the construction of dairy is an abun-
dance of wafer, of an even, low temper
ature. The house should be so built as
to hold the low temperature, so as not by
the concentration and holding of heat to
make the change of water more fire.
quently necessary. If the walls are made
about fourteen inches thick and packed
with sawduSt or other similar material,
the heat of the summer sun will not very
materially affect the temperature inside
the dalrJ.
The next thing to be done is the con-
struction of q suitable vat or box for
holding the water, into which the milk
is TO he set. If made OF wood it would
be temporary Us it may soon decay and
il is also constantly subject to leaking.
This last would be a great deal of |
trouble. box made of metal is the |
next best arrangement, but this soon |
rusts and is subject, finally, to the came |
objections as complained of in the |
wooden box. They must be permanent |
and, therefore, the most to be desired is |
q vat made OF concrete and then covered |
with cement If the work is properly |
done, a vat thus constructed will be as |
permanent as stone.
In his own da ry, which is large one,
he uses cans that will hold about two
making them about ten or
Twelve inches deep. Over these a pan Is
Inverted to keep the water from he milk
The cans are fastened down in the milk
by a suitable stick across the top of
hem, and the water allowed TO flow two
Dr. three inches over the top. 1t Is not at
all necessary that the pan should At the
.op of the can closely, as the air caught
Under the pan in submerging il will pre-
7ent the water from reaching the milk,
IN the principle of the diving-b bell. In
forcing the can down under the water,
however, it must be held perfectly per-
otherwise, the air confined
lnder the pan will escape and the water
will enter the can.
The vat must be constructed above
yround SO as to allow tbs water emptied
~ its own force to flow off, If below
.round it becomes necessary to dip or