Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1896-09-09

side. New York Times.
SEPARATING CREAM WITH COLD WATER
Butter made from cream raised In
submerged cans has not that delicacy'
of flavor of butter from cream raised
i'll 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 sepa-
rator, without its expense.
The milk warm from the COW is in
hot weather strained into can or vat
till it is halt filled; in cool weather
two-t thirds or three quarters full. TheD
fill the can or vat with cold water,
which aerates the milk and immedi-
ately reduces the temperature to about
seventy degrees F. even in the warm,
est weather and without ice. All OF
the cream will then rise to the surface
in Two hours and is about the consist
ency of that which comes from the me:
chanical separators.
The combined milk and water is
drawn by 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 tho can or vat used for the
mornings milk is ready to be used for
the nights milk. All that need go in
to 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 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 required by the di.
lutn process.
As soon as the milk is mixed with
the cold water, the separation goes on
naturally while the farmer may be at
tending 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 corporation control the price, in
stead of having the contractors die.
late the price they shall take.
The following extracts are from a
letter written by the late 7. S. Has
kell, of Belchertown. In his expert
ence creaming by dilution was very
satisfactory: 81 have been on farm
most OF my life, have invested in some
improvements and theories, and had
about come to the conclusion to de-
sert farming as it cost so much to keep
up with new and expensive theories
and machines. I last invested in a
creamery as the 'ne plus ultra for
butter making. The summer of 1890
came and no Ice, rs mono over four
inches thick was gathered. l thought
10 try water in milk md began in
August when milk would sour in eight
hours with scarcely cream enough to
say cream. I followed it two weeks
with one dollars worth more butter.
Then l remodeled my cans and e1.
perimented in contrast with ice cream.
cry and found results in every respect
without ice equal to those with ice.
The past summer have followed tie
same idea and have reduced more than
half the work for the housewife.
frhe expense is not US much as the
old way of pans. l strain the can
half full OF milk then fill up with cooi
water, say ffty-six degrees Farenheit
or less, set in cool shady place, ont
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 cream as near sweet
as you can, wash in granular state,
salt to your 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
tie season as water Of tifty-siz degrees
or less is all you need"
The quantity of milk that can be
worked by this process per day de-
pends on the number or size of the
cans or vats used; this again will de-
pend on the number OF cows in the
dairy. The less number of cans or
vats used the less labor to keep them
clean and sweet as large can will take
but little if any more time for care
than smaller one.
Cream should not be churned on The
day that it is taken from the milk, but
should be we'll stirred and allowed to
ripen evenly before ii is put into the
cburn.
One advantage of churning The
cream sweet is, that the butternilk is
very sweet and rich Farm, Field and
| Preside.