Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1899-01-19
DAIRY TALK.
some Old Methods Compared with
Modern Practices.


was taught in my younger days,
writes Waldo f. Brown in Land and
a Living" that the shallower milk
could be set the better the cream would
be, and my mother always used shallow
pans with flaring sides, so as to expose
as large surface as possible to the air,
and she thought that three inches was
as deep as milk ought to be set. / had
also read that milk must be left open,
exposed to the air until perfectly cool,
so as to get rid of the animal odor, .
and if shut up from the air while warm
ii would become putrid For many
years / accepted these statements with
cut question. but many years ago be-
gan to read AID hear about "deep set
ting of milk, ana on my trip to the
centennial in 1876 l fell in company
with some dairymen who were practie-
ing it and became SO convinced of its
superiority that determined to adopt
it and have ever since followed the plan
of deep setting and would not on any
account go hack to the old method.
When l began deep setting, | had a
contract to furnish 80 pounds of butter
a week TO a Cincinnati hotel, and l
used tin cans 20 inches deep and S
inches in diameter, holding about four
gallons each. Since we have given up
the dairy business and only keep cows
for family use we do not want so much
milk in one vessel, and have cut our
cans in two, making them 10 inches
deep instead of 20. The advantage of
surface to the water that the tempera-
ture of the milk can be rapidly reduced
to the desired point. and they can be
used either with ice or in water, and if
one has an abundant supply of cold
spring or we'll water no ice will be
needed. The lid is made an inch
larger in diameter than the can and
deep enough so that when dropped over
the can it will extend down half the
length of the can. We make them of
this size because we always wish to
have the water deep enough to seal the
can so as to keep cut all insects and also
to make it alright so that no impurities
III lH6 an GdH duSCt tl4O AullhB ohu al
sometimes your cans will not be full of
milk they will float, if the water is
higher in them than the milk, and if
the lid only extends down third Of
the length of the can, you could not
seal can that was only half full of
milk. For convenience in handling
these cans each one should be provided
with bail, and there should also be a
handle at one side, put on where it will
be right to take hold of to tilt the can
to empty it. These cans are lighter to
handle and easier to wash than the
earthen crooks SO generally used for set
ting milk, and as this plan saves carry
ing the milk down and up the cellar
stairs it is much easier than the old
plan of shallow setting of milk. For
many years we have kept our milk for
about eight months of the year in a
tank within a foot of the pump spout
of the well and SO arranged that all the
waste water of the well runs through the
trough, and no inclosed dairy house is
needed, as it is impossible for dog, cat,
fly or gnat to disturb eau of water
sealed milk. The water should be
changed twice day, or in excessively
hot weather three times, and even in cold
weather the water should be changed
every two OF three days, as it will be-
come foul if left too long in the tank