The Press., 1896-12-31
PRACTICAL DA1RY1NG.

 and labor.
 Butter made from cream in submerged cans has not that delicate flavor of butter from cream raised in open cans, and Is readily detected by critical observer. A method Is fast coming into use which is simple inexpensive, saving of ice and labor, reduces the cost of making butter one-half, preserves the quality of the open cans, and saves time as we'll as the mechanical separator without It's expense.
 The milk warm from a COW is in hot weather strained into 8 can or vat till 1t is half filled, in cold weather two-thirds to three-fourths full.
 Then fill the can or vat with cold, water which areates the milk and immediately l reduces its temperature to about 70 de- grees F., even in the warmest of weather and without ice. All of the cream will then rise to the surface in two hours, and is about the consistency of that which comes from the mechanical separators.
 The combined milk and water is drawn by 8 faucet from the bottom of the can or vat till the cream appears, which is then drawn into separate vessel.
 As the cream is separated in two hours the cans or vats used for the mornings milk are 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.
 l The diluted skinned milk is fed to the pigs the costly butter fat extracted from 1t being replaced by the cheaper fat in corn meal in such proportions as are needed to feed to growing or fattening stock. No time is lost and no power or labor re- qulred by the diluted process.
 As soon as the milk is mixed with cold 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 cooperation con- trol the price, instead of having the con- tractors dictate the price they shall take.
 The following extracts are from let ter written by the late J. s. Haskell of BelchertOwn.
 In his experience creaming by dilution was very satisfactory.
 II have been on a farm most of my life have invested in some Improvements and theories, and had about come to the con- clusion to desert farming as it cost so much to keep up with new and expensive theories and machines. last invested iu creamery as the "ne plus ultra" for but. ter making. The summer of 1890 came anG
 no ice, as none over four inches thick was l gathered. thought to try water in milh l and began in August when milk would sour in eight hours with scarcely cream l enough to say cream, followed it twC ] weeks with one dollars worth moro but , ter, then remodeled my cans and ex perimented in contrast with ice creamery and found results in every respect with out ice equal to those with ice.
 The pass summer have followed tho same idea and have reduced more thar half the work for the housewife. The ) expense is not as much as the old way o , pans, strain she can half full of milA then filled up with cold water, say 56o F ) or less, set in cool shady place, out ot doors if you please but cover so no dust or flies can get in it.
 In twoho draw off milk you have , all the cream you can get anyway churI cream as near sweet as you can, wash ir } granular state, salt to your customers , taste; you have all the butter your COW = can make. Save your hard work, getting 3 ice, Gas you do not require ice by the ton fol . the season. as water of 56 degrees or less , is all you need"
 The quantity of milk that can be worked by this process per day depends upon tho number or size of the cans or vats used ? this again will depend on the number O. l COWS in the dairy. The less number O l cans or vats used the less labor to keeY them clean and sweet, as large can will take but little if any more time to cart
 for than a smsu one.
 ? Cream should not be churned on thu e day that it is taken from the milk, bu q should be we'll stirred and allowed tc l ripen evenly before it is put into tho . oh rn.
 Any of fthe present deep-setting cans 5 with faucet in the bottom, now in use i, answer every purpose separating cream - from milk by the dilution process. Whit' ,. oak tubs are also used, made % inches D high, with glass inserted or inchel long and one inch wide, with hole in thu ; bottom of the tub to draw of the milk The glass is to show the cream as thu = milk is drawn of.
 ; A white oak tub of this description tC : hold 10 gallons willcost $1.5O; one t. l. hold 20 gallons $2; other sizes in propor - tion. They will last as long as the fameC }, "old oaken bucket"
 8 ANDREW H. WARD