Year: 1879

II = -.


The Submerged SYSTEM of Milk settin.


The price of butter the last season shows
that no dairyman can proftably make butter
unless the quality is such as to command the
highest market price. With large supply
: desIers look only for the best, and purchasers
for their own use will not buy poor butter
when a choice article can be had at fair
rate. There is no reason why the butter
made in any well-reguiated dairy should not
be equal in quality to good factory butter
But during the past summer, when the best
creamery butter was selling at from % to 25
cents, the average price OF s'dairies" was
from Is to 16 cents. Milk is always injured
by carrying in closed cans, as is usually done.
For this reason butter ought to be better
when made at home than at factory. I
know of few dairies in this county that Keep
their prices even with and sometimes ahead
OF the best factories in their vicinity. Other
dairies might do the same. One reason Why
so much poor and ordinary butter is made is
detective dairy apparatus; an other is unfayor-
able places in which to set the milk; another.
bad management of the cream. But the
chief reason is that too long a time elapses
between drawing the milk and packing the
butter. In making the butter that brings the
highest price creamery butter) the cream is
taken of while the milk is still sweet, and is
then allowed to stand about twenty-four
hours to r.pen and develop the aroma, which
would be but slight ii churned too soon and
still less If it stood too long.


Until within few years there has been but
very little Improvement in the manner OF set
ting milk. The introduction OF large pans
with cold water under them, was the first in
snovation.s They lessen labor and give some
slight control over temperature; but it is very
difficult to cool milk from the bottom, as the
cold particles remain on the bottom and the
warm milk remains at the top unaffected by
the cold below. The cream as 1t slowly rises to
the top remains at about the same temperature
as the air in the milk room. The best butter
is made from cream raised at low tempera-
ture. After having used the large pans for
several years, during part of the past season
used the Cooley system OF submerged cans,
With the following results: The labor was
fhuch less; the quantity and quality of the
butter both were mproved-although the
cream was raised without particle of light
and under water, it gave butter with better
color than from open setting; it obviates the
necessity of a milk-room as The tank contain
ing the cans can be set almost anywhere and
does not occupy much more room than a
wood box, and gives perfect control over the
Temperature, as the cream rises in twelve
hours, and all the trouble and expense of
keeping mik-room warm in Winter are
zone away With, as the cream is raised in
Minter at temperature of from 40 to 45 deg.
WIN tie old system of setting milk in pans
taere Is large amount OF women's work in
skimming and washing pans. With the sub
merged cans there is no skimming to be done
as the milk is drawn out from under fhe
cream and as the milk stands Sc short
time ~ hours) and at SO low temperature.
the cans cannot get sour and never require
washing oftener than once week. With
this apparatus woman can take care of the
milk OF dairy of twenty-five cows with less
labor than she can take care of her milk-pais.
know OF but one factory that has bsen US
ing the submerged cans for the past season.
and that factory has taken the lead of all 9TH
er factories in Northern New York in the
price OF its butter and also ia the amount of
money received by its patI ons for each 100
pounds of milk. Its success has been such
that nearly all of the factories being built in
this section for the coming year will use sub
merged cans.-L. Ii. Wires, ST. Laurence
Co., N. 7. in N. Y. Tribune.