Year: 1873

Will Mr.. Douglass, or some other butter
wise man, answer few inquiries from one
who is interested2


We have, this season, dairy Of 81 cows,
and We are talking of trying some of the
modern improvements for setting milk, cool
ing 1t artifcialy, if we can only find out
what is the best method. Mr.. Douglass
plan seems to meet all the exigeucies, as far
as cooling the milk is concerned, but it seems
to me that it must be more work to handle
the milk than in the Jewett pan, and | can
not see wherein it is any better, and the cost,
should judge, would be about the same.
Perhaps Mr.. Douglass could enlighten me
on that point.


We have running water from never.fail-
ing spring that is always cold in summer, rare
ly going as high as fifty five degrees, and |
have tried it when it was forty-four by ther-
mometer in the summer. Now this water
is colder than milk should be kept, and how
can we regulate it so as to have the milk of the
right temperature About half Of the sea-
son for butter making the milk must be warm
ed instead of cooled. Mr.. Douglass suggests
that warm water conveyed into the vats
would be preferable to heating the air, and
it seems to me that must be true, if we
could, by any means, keep the water of the
right temperature. Would it injure the but
ter to put 10 water that is quite hot and
let it cool of 1t would, of course, have the
same effect as scalding the milk, and have
seen that recommended often, and have
also seen it suggested that it Injuries the grain
of the butter, to scald the milk. Which is
right?


notice in Mr.. Douglass's article that he
speaks of letting the milk stand till thick be-
fore skimming, Is that his usual method ?
Many insist that the milk should never be al
lowed to get thick before skimming, but
when we cannot cool the milk artilicialy, we
have no choice in the matter in very hot
weather, the milk will get thick, as Overy
dairy-woman knows to her sorrow.


When the thermometer is up among the
nineties, and it is almost matyrdom to have
a fire at all, then if, as is often the case, a
cool spell has preceded it, there will come
three messes Of milk to be skinned and
pans washed to be sure there will come a
morning aiterward when there will be none
to skim, but that will be when the air is fresh
and COOL and the work would not be 30 bur-
densome as when we have to do it, But the
plan Of cooling the milk, aud deep setting obvi-
atcs these inconvenience, and is perfect god
send to farmers wives, in these times Of scar
city of kitchen help and high wages, for poor
services. | have known one dairyman fail
ing to get help for his wife in the house, to
hire an extra man for out door work and
help in the house himself The improved
method Of setting the milk would have been
q saving to him that summer.


Mr. Douglass states that he uses the bar
rel churn, but must confess that | do not
know what kind he means, for l never saw
any thing like what he describes. We use a
large dash churn, and churn by dog power
This power is much in use in this Immediate
vicinity, and is much liked by the men, as il
saves their time.


4


The butter comes very quick this time Of
year, but after our COWS come out to grass
the cream is much longer coming What
causes the difference 2


When there are white specks in the but
termilk l strain them out with common
wire sieve, and have stirred it to butter, SC
that know it is dried cream and not sour
milk as some affirm it makes good shorten
ing, but is not as rich as cream that has moi
been churned LAURA B. BoYoB.
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