The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-04-02
CREAM RAISING.

Correspondence of the Progressive Farmer.
The subject of cream raising has for
the past eighteen years attracted a
good deal of attention in this and other
countries. Yet while it has been pretty
well understood by persons giving it
special study, it has confused many.
One trouble has been that many per
SONS have each claimed to have in
vented I'm apparatus of great value for
cream raising. The same persons have
each developed a theory regarding
cream raising that just fitted his ap
paratus. In some instances the theory
has first been evolved and the appar-
atus made to fit it. Whichever way it
may be you always find each one of
the se~lf-styled inventors claiming that
his theory of cream raising is the o
rect one, and that his apparatus is the
only one by which it al be practiced.
Such persons are quacks.
Some of these persons have obtained
patents on their apparatuses and others
have even thrown dust in the eyes of
tho examiners in the United States
Patent Office to the extent of getting
patents on their theories, first clothing
them with the dignity of process" or
system"
Now the words process and system
have been shamefully misused in con
nection with dairy matters, especially
cream raising, and as a result the dairy
public has been many times unmerci-
fully gulled. Even professors in agri-
cultural colleges have been hood winked
by the class above referred to, and by
persons selling or representing their
a~pparatuses and theories.
As an illustration of how professors
connected with agricultural colleges
and directors of agricultural expert
ment stations have been misled, atten-
tion is called to the fact that as long
ago as 1877 many of that class were
made to believe, OF at least taught that
submerging milk for cream raising
would give better results than simply
subjec4ing it to the Swedish system.
Many of them continued that way of
teaching till within a few years.
1t is a curious fact, however, that
since the patent on submerging ex-
PRED in February last, since which
time those who who were the owners
of it during its existence have been no
longer benefited by its protection, it is
a curious fact I say, that since then
professors and directors have seeming
ly lost their interest in submerging.
Whereas, if it has the advantages they
always taught it had, they should now
take a greater interest in advocating
its merits, for by so doing they would
be benefiting the public instead of the
owners of the late patent, which per
sons and corporations they were bene-
fitting before the patent had expired.
It is true that the Swedish system of
cream raising had not been brought to
the notice of the American public till
about one year earlier than the above
date, or 1876 1t is therefore quite
possible that those professors, or some
Of them, had never heard of it, and it
is equally probable that, of those that
had heard of it, some of them did not
know that by the proper practice of it
all the cream could be raised between
milkings. But occupying the positions
they did, they should not only have
known all about the Swedish system
very soon after it's introduction in this
country, if not before, and just what
could be accomplished by it. Perhaps
If there had been a patent on it thew
would not only have known about
1T, but would have highly recommended
1t. But whether they knew it or not, mot
one of them gave it any attention, or
even recognition.
Even B. II. Curler in his recent book
American Dairying," which title
rightly belongs to a book on dairying
by an author of earlier and more ex-
tended reputation, seems not to be
aware of any system of deep setting,
except that which call for submerg,ng
the milk. And the only illustration
given In his book Of apparent use for
cream raising is of a kind from which
the cans must be lifted from the tank
before the final separation of the cream
from the milk can be Accomplished
And IN order to lift the cans the opera
tors hands must be plunged into ice
cold water. Hence it will be seen that
Mr.. Curriers' ideas regarding cream