The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-02-01
Separating Cream By Dilution.

Butter made from cream in submerged
| cans has not that delicacy of flavor of
( butter raised in open cans, and is readily
/ detected by a critical observer.
! method is fast coming into use which
! is simple, inexpensive, a saving of ice
and labor. reduces the cost of butter
making one-half, preserves the quality of
the open cans. and saves time as well as
the mechanical separator without its ex-
penSe. The milk warm from the cow is
in hot weather strained into a can or
vat till it is half filed; in cold weather
two-thirdS to three-quarters full. Then
fill the can or vat with cold water. which
aerateS the milk and Immediately reduces
its temperature to about 20 degree Fab
renheit, 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 sep
arators.
The combined milk and water is drawn
by faucet from the bottom of the can
or vat until the cream appears. which is
then drawn into separate vessel. AS
the cream is separated in two hours. the
cans or watts 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. The diluted milk is fed
to the pigs, the costly butter fat eX-
tracted from it being replaced by the
cheaper fat IN cornmeal in such proper
tons as are needed to feed growing or fat
tening stock. No time is lost. and no
power or labor required by the diluted
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 a time and regulate the
supply of milk sent to market. and by
cooperation control the price, instead of
having the contractors dictate the price
they shall take.
The following extracts are from a letter
written by the late T. S. Haskell, of
Belchertown. In his experience Dreaming
by dilution was very satisfactory:
Il have been on a farm most of my
life. have invested in some improvements
and theories, and had about come to the
conclusion to desert farming, as it cost
Densive theories and machines. I last
Invested in creamery as the me plus
ultra for butter making. The summer
Of 1890 came and no ice, as none over
four inches thick was gathered I
thought to try water in milk. and began
in August, when milk would sour in eight
hours with scarcely cream enough to say
cream. followed it two weeks with one
dollars worth more butter. Then I re-
modelled my cans and experimental in
contrast with ice creamery, and found
results in every respect without ice
equal to those with ice. The last summer
I have followed the same idea. and have
reduced more than half the work for the
housewife The expense is not as
the can half full of milk. then fill up with
cold water, say Sc degrees Fahrenheit 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 milk; you have all the cream you can
get anyway; churn as near sweet as you
can. wash in granular state, salt to your
customers taste: you have all the butter
you COW can make. Save your hard
work getting ice, as you do not need ice
by the ton for the season, as water of 56
degrees or less is all you need
The quantity of milk that hat can be be
upon the number or size of the cans or
watts used, this again will depend on the
number of COWS in the dairy. The less
number of cans or watts 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 the day
that it is taken from the milk. but should
be well stirred and allowed to ripen
evenly before it is put into the churn.
One advantage in churning the cream
sweet is that the butter milk is very
sweet and rich.-Andrew H. w ard.