The River Falls times. [volume] (River Falls, Pierce County, Wis.) 1894-1933, 1896-07-21
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SEPARATING CREAM.
Some Interesting Information Tor
Dairyman.

Cold water will hasten the pICCeSS
and save expense and labor.
Butter made from submerged can
cream has not the delicacy or naVor OIL
butter from cream raised III open
cans. and is readily detected by
critical observer.
A method is fast coming INTO use
which is simple, inexpensive. saves
ice and labor, reduces the cost OF max
ing butter one-half, preserves the
quality Of the open cans, and saves
time as we'll as the mechanical separ-
ator, without it's expense.
The milk, warm from the COW, is III
hot weather strained into can or vat
until it is half filled, in cool weather;
two-thirds to three-quarters full FIJI
the can or vat with cold water, which
aerates 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
TO the surface in two hours, with
about the consistency of that which
comes from the mechanical separat-
0rS.
The combined milk and water IS
drawn by a faucet from the bottom OF
the can or vat until the cream ap-
pears. which is then drawn into sep
arate 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-milk is fed to the
pigs. the costly butter-fat extracted
from it be lg replaced by the cheaper
fat in COZ meal. No time is lost, ana
no power II labor required by the oil
lutte process.
AS soon as the milk is mixed with
the cold water, the separation goes on
naturally, while the farmer may be
attending to other duties In this way
farmers can manufacture their supply
into butter for a time and regulate the
supply of milk sent to market, and by
cooperate. control the price, instead
of having the contractors dictate.
The following extracts are from
letter written by the late Il. S. Hask-
ell of BelchertoWn, in whose expert
ence Dreaming by dilution was very
satisfactory:
81 have been on a farm most of my
life, have invested in some improve
ments and theories, and had about
come to the conclusion to desert farm
ing, as it cost too much to keep up
with new and expensive theories ana
machines. / last invested in a cream
cry as the ''ne plus ultra for butter
making The summer Of 1890 came
and no ice, as nCne over four lncheS
thick was gathered. / 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
one dollars worth more butter. Then
I remodelled 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 l have followed the same
idea, and have reduced more than half
the work for the housewife.
''The expense is not as much as the
old way of pals. / strain the cans
half full of milk, tEen 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
can get 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 56 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,
as large can will take little if any
more time for care than smaller one.
Cream should not be churned on the
day it is taken from the milk, but
should be we'll stirred and allowed to
ripen evenly.
One advantage of churning the
cream sweet is that the buttermilk is
very sweet and rich.-lAndrew Fl.
Ward, in Country gentleman.
SwisS Cheese