The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-12-10

~ AZ oAl' however, / do
not remember ever to have seen in anv
published statement of comnarati1o
tests the additional Statement +hot
pains was taken to demonstrate tbot
all the cream was obtained by the sno
cessful competitor. To determine the
value of any system of cream raising
a comparative test is not necessary,
nor is it of any value unless the ad
diUional feature above mentioned is
taken into consideration.
HOW TO SETTLE IT.
To determine whether all the cream
has been obtained, especially where the
cold, deep setting or Swedish system
has been used, the creamed milk should
be heated up to temperature of 100
degrees or SO degrees and reset-the
temperature being quickly reduced to
As degrees If no cream comes to the
surface it will be pretty good evidence
that it was all obtained at first setting.
There will nearly always be slight
scum that will come to the surface at
such time, but it will not be cream.
There will be no butter in it.
Another way is to use the Babcock
test, now acknowledged to be reliable
and accepted as such in courts of
Justice.
A number of years ago Samuel E
Lewis, Oxford, N Y, told me he set
400 pounds of milk in accordance with
the cold deep-setting system and after
taking off the cream decided to make
a test to determine whether this scum
he had always noticed at second set
ting contained any butter. With that
quantity of milk he succeeded in get
ting enough so he could churn it. After
exhausting all efforts with the churn
he failed to obtain any butter. This
was an opportunity to demonstrate
fact which could not be demonstrated
where a small quantity of milk had
been set. Mr. Lewis satisfied himself
that there is no value whatever in the
slight scum that rises at the second
setting Of milk, where milk has once
been properly set, and the temperature
quickly reduced to the proper point.
SHOULD BE DEMONSTRATED.
Any one who has experimental in
this direction will readily notice the
difference between real cream and the
scum mentioned. Those who are rails
ing cream for butter or other purposes
should never be satisfied until they
have demonstrated to a certainty that
they are obtaining all the cream there
is in their milk.
THE SWEDISH METHOD.
The cold, deep-setting or Swedish
method, as it's name indicates, was
first practiced in Sweden, and was in
troduced to the notice of American
dairymen in 1876 by the late Iamented
x A. Willard through the columns of
the Country Gentleman. All there is
of this system is to set the milk at or
near the temperature at which it is
drawn and quickly reduce to IS de-
grees or below. In cold weather it
may be necessary to reduce the milk
to 40 degrees; and if the milk becomes
materially reduced in temperature be-
fore it arrives at the dairy room the
temperature had better be ra1s d to SO
degrees before setting. There has been
a great deal written and printed by
those who have attempted to explain
the Swedish method of cream raising.
The correct solution is simple one.
The reduction of temperature condenses
the watery portion of the milk, thus
giving it greater spec fic gravity, and
thereby greatly increasing the original
existing slight difference between its
specific gravity and that of the oily
portion.
CONCLUSION
The above explanation will enable
the reader to understand that cream
raising is simply a matter of gravita
ton, and if milk be set at the proper
temperature and reduced to the proper
one, all the cream must come to the
surface as soon as, or very soon after,
such reduction of temperature has been
accomplished. 1t will also be under
stood that the practice of the cold,
deep-setting or Swedish system of
cream raising is not confined to any
particular make of apparatus.
-.- F. W. MosELEY.