The record-union., 1892-07-11
SCIENTIFIC DAIRYING.
Thomas B. Halls Model Establishment
Near MarysyiIIe.
What Has Been Done BY the Expeudi-
ture of Some Money and the
Use OF Brains.

Travelling Correspondent RECoRD-UNIoS.I
SMARrsvILLE, July 4.-Six miles north
east from Marysville passed the 3,40O-
acre ranch of T. B. Hall of Sacramento.
where he has started to breed up and
work up a model dairy of Holstein COWS.
In several respects it is the best calcu-
lated for making good butter. in hot
weather without ice. Of any establish
ment that I ever saw, and its leading
features are worthy of extended notice and
careful study by dairymen. The cream
cry and poultry business, as auxlharles
to fruit-growing, in the valleys just
coming under irrigation, are such essen
tial factors in the settlement of the State
and development of its industries, that
successful dairy, where high-grade but
ter is made from alfalfa, in the very hot
test weather without ice, ought to be
driven about the State on wheels as an
object lesson, made a dairy-school, or
used in some way to lit those thousands
out of the depths Of silurianism who claim
that dairying don't pay and are able 10
prove by their own experience that MOTH
ing pays.
H. II. Wells, the Superintendent OF the
ranch, attends to the creamery person
ally, and informs me that they nave
had too little butter to supply their trade,
and that their lowest price in sacramento
has been twenty-seven cents, when best
goods in San Francisco were quoted at
nineteen. To-day the temperature Of his
butter-room was 70', that OF his churn-
room 76o, and that outside 92' Last week
when the temperature rose to about 10,
at some time every day, the temperature
in his butter-room, raised only o. during
the day. The secrets of this success are
CONSTRUCTION OF THE BUILDING.
It is of three rooms, one for the engine,
one for the churn and a third for the but
ter. The engine-room is made to allow a
free draft of air so as to prevent heating
other rooms. It is about sixteen feet
square. The walls Of the butter-rOom
consist of a wall packed with eight
inches of sawdust and two inner walls Of
lumber, so carefully lined with paper as
to make two air-tight chambers. The
ceiling is about the same, and he has an
elaborate system Of ventilation from the
ceiling overhead. The churn-room is
much the same, except the sawduSt wall.
All the floors are Of cement or artificial
stone, and the doors are made like those
of an ice-chest or refrigerator. Mr.. Wells
deserves great credit for having kept up
a grade of butter to bring eight cents
pound above the market without having
used any ice until to-day; but his success
is not due to the building alone.
BRINE Sailing.
He watches the churn very carefully,
and when the granuleS of butter are
about as large as pin heads he stops the
churn, draws off the buttermilk and
rinSeS the butter, in the coolest water he
can get, until the clear rinsing water
shows that the buttermilk has been re-
moved. For his brine he uses about one
pound of salt for every five pounds of
butter in the churn, and water enough to
float the butter easily. This salt makes
the brine six degrees colder than the wa
ter was, and when the butter is in such
fine grains 1t will take up as much salt as
is needed, from brine of this strength, in
the course of an hour. AS his well-water
is 90 the brine stands at So, and he takes
the butter from the churn in very fine
condition for working. OF this there is
very little to be done, as the buttermilk
has all been removed and the salt per-
fectly distributed already.
1t is well understood among butter
makers that the less working the better.
so long as buttermilk and moisture is re-
moved and salt perfectly distributed.
CREAM-CoOLER.
Mr.. Wells uses Sharpless cream sep
arator, driven by direct jet of steam,
which troubled him some about heating
the cream, until an expert came from
San Francisco to show hIm how it should
be operated. Now he has no trouble on
that account, and has invented q cooler,
over which the cream runs from the
separator to the cream tank. 1t looks
like tin box, about six inches deep, with
the top made out of a washboard. This
is set so that the cream will run very
slowly over the corrugated surface, while
the pump drives a stream of water from
the well through the box of the cooler.
He never allows his cream cans, or vat,
to be closed, and in this way any bitter
similar feed, is dispelled, while the cream
is ripening.
THE BARN.
The barn is arranged so that the stalls
can easily be kept clean and dry, and the
silo and feed-cutter are conveniently ar
thoroughbred HolSteinS only. They will
produce butter principally in the fall and
winter, and will feed ration of hay, en-
silage and grain. Besides feed produced
on the ranch considerable bran will be
used, and l suggested a slight addition of
oilcake to the ration.
There is a device for watering the COWS
with trough long enough for four to
drink at once. This trough is hung by
wires to little car, at each end, running
on track overhead. The trough is sup
piled with water by a hose, and as soon
as four cows have done drinking it is run
along to the next. When all have drank
the way of the cows horns and returned
10 its place at the head of the row.
think similar device for distri buting
the feed, and especially for the ensilage,
would be desirable.
The creamery could be made cooler by
porches on the east, south and west sides.
A perforated pipe along the ridge of the
roof, from which the pump could throw a
spray sufficient to keep the roof damp,
would help very much in keeping the
room cool.
SUGGESTION FOR TEMPERING AND
AERATING CREAM.
All creamery men know the difficulty
in tempering cream for the churn, or for
the ripening process, by the use of ice,
steam or hot water. l have seen many
devices for cooling and airing milk by
pumping air through the can. Suppose we
attach the cylinder OF a force pump to the
wall of the butter-room and arrange TO
drive il from the engine. With the suction
of this pump connect i, from which one
pipe shall draw air througha coil sunk in
the well or in an underground vault, and
the other from coil heated i'll some way
from the boiler. Connect the discharge
of the pump with hose terminating in a
perforated tin tube.
When you want TO cool the cream, open
the pipe leading to the colG-air chamber,
throw the perforated tube into the cream
can, or tank, and in a twinkle you will
have your cream thoroughly stirred, aired
and reduced in temperature. The same
rule would apply for heating the cream
when you opened the cock leading to the
hot-air pipe.
In this device it would be an important
feature that the opening where air entered
either pipe should be where no odor
tainted the atmosphere. In many places
it might be well 10 have the pipes extend
some distance above the roof. On the