The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-04-30

when set. the better the results will De-
Rut If II is not allowed to fall below
90 degrees. before setting, the resuIOS
will be satisfactory, if prompt ana
~nroner reduction of temperature Oh inc
milk is produced. -
II m1st not be understood that ALL or
..oo+icaIIv all the rea cannot be
roi. ed if the milk is allowed to drop to
- LIVER degree than 80 before setting,
So T. can be done. But in such prac-
too # NAV be necessary to cool it to a
lover temperature and perhaps a little
longer time allowed for the cream to
come up. Il
By practically all the cream is meant
all but a trace of butter fat, and in fact
all that is of any practical value for
butter. Some of the very smallest of
the butter globules are of no practical
value, and they are the last to comeup.
Failures to secure all the cream by
the practice of the Swedish system, or
attempt to practice it, have resulted
only when it has been improperly r
ticed. And the most common cause
for such failures hes been the lack of
proper eductiono of temperature. Many
seem to think that if the water is at 45
degrees, that is all that is required.
Now the water in which the cans Of
milk are set may be at the start As de-
grees, but as soon as it has equalized
temperature with the milk it's power
for cream raising has been expended,
and it cannot accomplish more in that
direction. The only thing then to be
done, is to either change the water or
put it in ice. 1t would be better to do
either a short time before the two fluids
equalize temperature. If ice is used,
1t is of course better to put enough of
it in at the start to reduce the milk to
As degrees.
The Swedish system of ream raising
can be practiced in any kind of a sheet
metal can, the diameter or width of
which is not too great-about eight
dllu OLC-Ud1L ACL4CS SOOOAN 70 uAAO AA4A
of diameter for a round can, or width
of one oblong in form. But for cans of
the latter form, a width of seveninches
are practical, while round cans of the
usual height, twenty inches, would not
be convenient to clean, of a less diam
eter than 81 inches.
The cans may be set in a common
box or tank made water-tight, OF W
in a half section of a barrel.
At the North, the item of ice is any
thing but a serious one so far as cost is
concerned, and there is no excuse for
q farmer not to store it. There is no
denying that the Swedish system can
be more properly practiced if ice isused
than it can be without it, this as a rule.
With its use there will never be any
trouble in getting all the cream be-
tween milkings, and in fact in a much
shorter time than that limit-say three
to five hours. And when a vessel of
very small diameter, or width, is used,
it. can even be accomplished in two
hours. To test the truth of this state
ment fill a glass fruit jar with milk just
drawn, and set it in a vessel containing
water, and plenty Of ice broken fine.
If the milk is from a COW fresh in milk
you will be very apt to e a distinct
cream line in forty minutes and have
all the cream to the surface in lefs than
double that number of minutes. TINS
is an experiment that any one can
easily make and it will prove an edu-
eating one. +. w. MosELEY.
Clinton, Iowa.