The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-07-23
SEPARATING CREAM. i

Some Interesting Information for
Dairyman. sssH
III Cold Wlter will hasten the process
B Ina save expense aud labor.
Butter made from submerged can
Te ca has not the deiicacy of flavor of
8Outter from cream raised in open
cans, and is readily detected by a
critical observer.
a method is fast coming into use
Which is simple, inexpensive, saves
Ice and labor, reduces thescOSt of max
ing butter one-half, preserves the
luality Of the open cans, and saves
time as well as the mechanical separ-
ttor, without its expense.
Tho milk, warm from the COW, is in
hot weather strained into a can or vat
lntil it is half filled, in cool weather,
i:wo-thirds to three-quarters full Fill
the can or vat with cold water, which
lerates the milk and Immediately re-
duces the temperature to about 20 de-
grees, even in the warmest weather,
without ice. All the cream will rise
% the surface in two hours, with
about the consistency of that which
zones from the mechanical separat-
;rs.
The combined milk and water is
lrawn by faucet from the bottom Of
the can or vat until the cream ap-
pears, which is then drawn into sep
nate vessel.
AS the cream is separated in two
hours, the can or vat used for the
mornings milk is ready to be used for
the nights milk. All that need go into
the house is the sweet. fresh cream,
thus tightening the labor there.
The diluted skim-millk is fed to the
pigs, the costly butter-fat extracted
from it being replaced by the cheaper
AT III corn meal. No time is lost, and
40 power or labor required by the di-
lutte process.
AS soon as the milk is mixed with
The cold water, the separation goes on
naturally, while the farmer may be
Intending to other duties. In this way
farmers can manufacture their supply
INTO butter for time and regulate the
supply of milk sent to market, and by
:o-operatio, control the price, instead
IF having the contractors dictate.
The following extracts are from
letter written by the late 7. S. Hask-
I'll Of Belchertown, in whose expert
snce Dreaming by dilution was very
satisfactory: s
IT have been on farm most of my
life, have invested in some improve
ments and theories, and had about
ZONE to the conclusion to desert farm
Ing, as it cost too much to keep up
with new and expensive theories and
machines. last invested in cream
cry as the "ne plus ultra" for butter
making. The summer of 1890 came
Ind no ice, as ncne over four inches
thick was gathered. 1 thought to try
water in milk, and began in August,
when milk would sour in eight hours.
with scarcely cream enough to say
cream. l followed it two weeks, with
Dne dollars worth more butter Then
[ re1nodelled my cans and experiment
ed in contrast with ice Dreaming. and
found results in every respect without
Ice equal to those with ice The past
summer I have followed the same.
hea, and have reduced more than half
the work for the housewife
"The expense is not as much as the
Did way of pans. I strain the cans
half full of milk, tfen fill up with cold
water, say sc degrees or less, set in &
cool, shady place, out of doors, if you
please, but cover so no dust or flies
ran set in.
''In two hours draw off the milk;
you have all the cream you can get,
anyway. Churn The cream as near
sweet as you can, wash in granular
state. sailing to customers taste; you
have all the butter your COW can
make. Save your hard work getting
Ice, as you do not require ice by the
ton for the season. as water of Sc de-
grees or less is all you need''
The quantity of milk that can be
worked by this process per day de-
Ponds on the number or size Of the
cans or watts used. The smaller the
number of cans or watts used. the less
labor. to keep them clean and sweet,
rs a large can will take little if any
more time for care than a smaller one
Cream should not be churned on the
day it is taken from the milk. but
should be well stirred and allowed to
ripen evenly.
One advantage Of churning the
cream sweet is that the butternilk is
very sweet and rich.-Andrew h.
Ward, III Country gentleman.
& Z..l5