The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1915-02-04
For Good Butter Cool
the Cream Thoroughly

khS SAS0AAA AASA SS0@ey
ANE of the most common causes OF
" pOor-quality butter is the lack OF
immediate, thorough cooling of the
cream after separation. The dairy
division of the United States Depart
ment of Agriculture has made a
careful investigation of conditions on
large number of dairy farms, and
the data obtained show that, II prop
erly cooled, cream Of the best grade
can be produced with but little extra
labor or expense. The principles in
volved are very simple and are easily
understood.
A liberal use of ice which has been
stored in Winter to be used the fol-
lowing Summer. is one of the require
ments for the solution of the poor
butter problem. Farmers who are
already successfully delivering good
products to the creamery have usu-
ally provided for themselves con-
venient source Of supply for the ice,
suitable houses for storing the Ice
and icewater tanks for the immediate
cooling OF the milk or cream. In parts
Of New England, although the dairy
men often hold cream on the farm
four days in the Summer and seven
days in the Winter, they deliver prac.
tically all their product while sweet
After 1t reaches the creamery 1t Is
pasteurized and shipped distance of
from SO to 800 miles, and may still
be sold in these remote localities In
the form OF sweet cream.
The expense connected with the
liberal use of ice in this connection
is so small and the result so satisfac-
tory that details have been compiled
for the consideration of those inter-
ested in dairying and are now issued
in the form OF new Farmers Bulle-
tin (No. 623) entitled: "Ice Houses
and the Use of Ice on the Dairy
: Farm" The bulletin should be use
full in dairy sections where natural
ice is obtainable. Plans and specifi-
} cations for ice houses are given.
In its general summary the bulletin
makes the following 10 suggestions:
w WuCICtCl iCC 10 dUuHuduL LuO
, cost of harvesting and storing is
+, usually very small.
CD II stream of water Is avail
able, small ice pond can generally
be constructed on the farm by build
ing dam.
CD In building an ice house care
; should be taken to provide fof proper
drainage and ventilation. The drain
should be efficiently trapped to pre-
I, vent air from entering the house
C through the drain.
!. (4) The efficient insulating Of Ice
}. houses Is Of the utmost Importance,
: consequently great care should be
:. exercised in the selection and install
lation Of the insulating material.
(5) About 40 cubic feet OF space
n should ordinarily be allowed for a
ton of ice. A cubic foot of ice weighs
about 81 pounds.
+ CO. Under general conditions about
; l pound Of ice will be required to
u cool and keep / pound of cream in
s good condition until delivered to the
i creamery when deliveries are made
Q three times week.
~ When storing Ice about so per
i cent more should be packed than is
u actually needed. This amount allows
. for heavy shrinkage and for house.
n hold uses.
: (S) The dairy farmer should pro.
: vide annually one-half to one ton oi
v ice per cow for cooling cream only
and one and one-half to two tons pei
e COW II whole milk is cooled, depend
g ing upon the locality and other fac
Is tors.
y 90 II cake of ice is kept float
Is ing in the water surrounding the
y cream cans when the ordinary cool
e ing cans are used, the temperature
Is will remain at about 40 degrees F.
N (10) Good ice water tanks car
~ usually be constructed for from 5.