The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-06-08
THE DAIRY.
ECONOMY in DAIRYENG.

correspondence Of the Progressive Farmer.
The by products Of thedairy are well
worth looking after carefully, because
many times they can be made to great
~ increase the profits and in some in
sSahces are almost the entire profits.
In a previous letter mention was
made of the butter making operation
of Leslie Fuller, Bramans Corners,
Schenectady Co., New York. In a
letter received from him since then he
gave an account of his method OF con-
verting his skimmilk into cottage
cheese, which he is able to dispose Of
at a good price.
Mr.. Fuller uses a portable creamery
and practices the Swedish system OF
cream raising, therefore his skimmilk
Is sweet and in the best possible condi-
ton when drawn from the creamery
and from under the cream, thus pro
ducing the final separation of the
cream from the milk.
He hes a small, almost miniature
cheese vat made on nearly the same
general plan of large self heating watts
used IN large diaries and small cheese
factories. The milk vat is made of tin
and sets In a galvanized iron water
vat.
The heating is done by a kerosene oil
lamp with three burners, but to save
time the water to fill IL Is first heated
on the cook stove.
The skimmjlk from the portable
creamery is put into the milk vat be-
fore breakfast and a kettle of hot water
is poured into the water vat. The
mornings skimmilk is allowed to stand
In the milk vat till evening; then the
Skimmi1k Of the milk set In the
ing for cream raising ls drawn from
under the e and put into the milk
vat and at the same time the butter
mix from that days chuTning is also
put in. Then another kettle of boiling
water is put into the water vat.
By morning the contents Of the milk
vat are curdled, then the water is drawn
off from the outer vat into kettles and
used for heating and by the time the
milking is done the water in the ket-
ties is boiling hot and is again poured
back into the water vat.
Then the lamp is lighted, the burn
erg turned low and the lamp placed in
position, at which time the family go
TO breakfast. Soon after that meal is
fnishe6-say ten or fifteen minuteS-
the temperature of the water is up TO
10 degreesand the lamp Is then turned
out. But before that time, or as soon
as the milk room is reached, after
breakfast, the curd lie cut in inch cubes,
which allows the whey to separate
from it. The whey is dipped into q
large pail and the curd into a -four
sack. The latter ia held over a large
pail till most of the whey runs out,
when the sack is hung up for twohours
to allow the whey to more completely
d<Rin out.
Now it will be seen that the milk vat
Is again empty, The skimmilk from
the portable creamery. e., that from
the milk set for cream raising the even
ing before, is put into the milk vat and
the operation gone through six times
each weeT.
On Friday, the day before the cheefe
is to be delivered, there will be six sacks
Of curd. They are then cut into small
pieces and worked fine by the hRnds,
something like mixing bread, as Mr..
Fuller expresses 1t, and salt is at the
same time mixed in. The sailing is
done by taste, but by weight would to
the writer seem a better way. Mr..
Fuller thinks q machine for grinding
the curd would be an Improvement.
After the curd is salted and mixed,
it il moatened just enough with sweet
milk to make the bits OF curd stick to