Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-05-22
The Portable Creamery.

Mr.. c. L. Ames of Lyons, Iowa,
writes this to the Farm and Fireside,
that it may be defined as a water-tIght
box, with a cover, holding deep cans, in
which milk is set as drawn from the COW +,
and the box filed with ice water or cold
well or spring water. That was the
original style of making portable cream
cries, and while it was great improve
ment over the shallow pan setting, it
involved considerable labor and bother
in lifting in and out the heavy cans of
milk. So inventors improved this crude
creamery by fastening the cans in the
tank and providing faucets for drawing
off the milk and cream at the bottom OF
the can.
1t is found that If warm, fresh milk is
put in deep can set in cold water, the
milk being rapidly cooled, the cream be-
ing much lighter will rise rapidly to the
top, so that in q few hours-from four to
eight-the cream is all up and can be
SKINNED and the can used for fresh
setting. Practically, the skimming is
done in the morning and at night in time
for the next milking to be set.
The great advantage claimed for this
arrangement IS that instead of a lot of
pans, crooks or pots to be washed,
scalded, summed and handled in various
ways, one to three or more tin cans are
used and not handled or summed at all,
as the milk never sours in the creamery
when cold water is used, consequently
there is no danger of particles of sour
milk remaining in the cans to start fer
mentation in the next lot put in. Then
lii cd mi 10 AZ 70 in ha
house or to feed; the skimming is done
by simply opening faucet and letting
the milk run out, small glass window
in the can showing when the cream
reaches the faucet, when it is closed and
the cream-pail being set under the faucet
it is again opened and the cream runs
out. That is the whole process.
Another advantage lies in the fact that
the cream will always be of exactly the
same character. Then flies can never
get into the cream, indeed nothing else
bad, for the box stands tightly closed.
Ice is always best to use in the box for
keeping it cool, but cold water answers
a very good purpose where ice cannot be
conveniently had, but it will take longer
to raise the cream, and the creamery
should be large enough to hold two milk
ings, so that the milk can remain in the
creamery twenty-four hours before it is
skinned. If the water at SO deg. can
be conveyed to the creamery without
loss of cold and allowed to run through
it all the time, then the cream will all be
raised in twelve hours, or between milk
ings.
Some of the portable creameries that
are made in the cabinet style have the
space under the cans inclosed with double
walls, and this apartment can be used as
q refrigerator to keep the cream in dur
ing hot weather. The temperature of
this refrigerator is about right to prop
erly rIpen the cream in summer, when
only two ohurnings week are made. 1t
is also convenient place to keep butter
for home use, or while waiting to send it
to market.
The quantity of cream as raised in a
portable creamery exceeds that raised in
shallow pans from the same quantity of
milk, but it Is much thinner, and though
shallow pans will raise all the cream
when the conditions are just right, yet it
is impossible to always have them right,
whereas, the conditions can be controlled
to q nicely in the creamery, and the
user can be sure of not only getting all
the cream from each milking, but of
getting the same quality.
If butter is not made at home and
cream is sold to public creamery or to
private customers. the price can be fixed
for certain grade of cream, and it can
always be furnished of just that exact
grade; it will not be thick and leatherY
one time and thin the next--the GUS
toner will know just what to expect,
and, if the creamery is managed right,
he will get just what he wants every
time.