Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1893-02-02
Dairying at Rhinecliffie.
from Ohio Farmer.l


recently visited friend who Is en-
ployed on Vice. President Morton's farm
at Rhinecliffe, N. Y. Going into the
house, watched the butter-making with
great deal of interest and learned lit
tie about the methods employed there,
an account of which may be of interest.
The milk from each COW is weighed and
the amount recorded. 1t is then strained
through the finest-meshed wire strainers
and two thicknesses of muslin, into a
milk-can. The filled cans are carried to
the dairy-house, where the butter maker
weighs them and empties the contents in-
to the separator tank after starting the
engine and treating the milk with HeilIs
aerator. The De Laval separator is then
set in motion and the milk turned on,
and allowed to run in slowly. The cream
sinks into one milk-can, while the SKIM
milk, still warm, is carried to be fed to
thu hogs and chickens. Churning is done
but once a day, every morning. The
nights milk is aerated and run through
the eparator, and the cream is placed in
the cool-room, which is kept at the tenn
perature of about 40 degrees.
The temperature at which the cream
is churned is perhaps an unusual one,
but careful experiments with cream at
various temperatures, using the Bah
cock tester to determine the amount of
butter-fat left in the skinned milk abun-
dainty shows that Sc to 80 degrees is the
best for churning sweet cream, and the
butter comes in 20 to 80 minutes. The
churn is one of the largest size, running
| by steam-pOwer.
The mornings milk goes over Star
milk-cooler before being churned. Va
| ~ hox nj roI n n
tain the necessary flo W of iced water. A
coil of pipe, placed in tank and packed
with ice, failed to cool sufficiently the
water which ran through the coil. Now
they have put up simple tank in which
the broken ice is placed, and water under
pressure, regulated by stop-cock, is adj
mitted near the bottom, while the over
flow of iced water runs into the cooler
from near the top. Great care is taken
to stop the churn just after the separation
has taken place, but while the butter is
still in small particles. The buttermilk
is now drawn off and the butter was he'd
several times by pouring on water and
gently rocking the churn, but it is never
cut or stirred. When sufficiently churned,
the mass is turned out into an immense
wooden bowl, from which it is trans
ferred to the table of butter-w olker for
sailing.
Sweet-cre am butter requires more salt
than that made from ripe cream. One
ounce of Ashton (imported) salt to the
pound was first used, but two thirds of
an ounce of Genesee (domestic) salt is
found sufficient, and this salt gives best
satisfaction, being free from scale. The
butter-worker is scalded and cooled be-
fore using. The roller of this butter
worker adjusts itself to the thickness OF
the butter under it, easily passing over
Jumps of ice. 1t can also be used to roll
up and lap the butter over at both ends
of the lump, which saves much hand
work in turning the butter over on the
table. When the salt is thoroughly i'm
pregnated, and the water all worked out
the mass is carried to the cool-room, af.
ter which, by means of paddle and scales
it is weighed into half-pound blocks fol
printing, which is done after the butter
is thoroughly cooled. Each print lis thel
wrapped in parchment paper. The but
ter is then shipped in refrigerator boxes
The size usually sent out holds eighteen
pounds. These boxes are made upon tn
place by the farm carpenter. They ar
of white-wood, shellaced. The approx
mate dimensions are eighteen by twelv'
by eight inches deep. In one end il
placed galvanized ice-box. This has {
tight-itting cover, and is four and on
half by eleven, and is seven inches deep
The prints of butter are packed by plac
ing them edgewise, one layer deep, il
each of the two trays which the box con
tains. The box is then iced, padlocked
and shipped by express. This butte
sells for more than double the marke
price. 1t is shipped to both Washington
and New York. The Union League clul
uses most of it. Unsalted butter is ais
put up for few customers.