596 THE AMERICAN FARMER. 



We, however, do not propose to describe this farm and this farming in detail, but to 

 confine ourselves to the presentation of the dairy branch, which in like manner is worthy of 

 attention from its development and from the novelty of its processes, for here are in use the 

 only centrifugal milk machines, on other than an experimental scale, in America, and the 

 skilled thought of the experimenter and the machinist have combined to produce the results 

 best fitted for the handling, care, and manufacture of the milk. 



The foundation idea which underlies this kind of farming is, that there is a large dis 

 criminating public, who desire to purchase the best articles of the class, and who are willing 

 to pay an increased price in order to secure perfection and uniformity of supply on their 

 tables. Hence an expenditure may be justified in order to secure purity and cleanliness of 

 product, attractiveness of packages, and such a sameness of quality that the brand stamped 

 thereon shall justify confidence. 



There are two sources of supply for the milk, the home herd, and that furnished by the 

 neighboring farms. The milk of the morning and the evening is kept separate. The 

 morning s milk from the home herd is poured from the milk cans into a large cooler, and is 

 thence, after being cooled, bottled for market as new milk. In summer it is shipped at 7 

 p. M. The cooler which receives this portion is a large metal cylindrical vat of the capacity 

 of 150 gallons. Within this is suspended a box containing ice, and attached to a lever, so 

 that motion can be communicated to it in case the cooling is desired to be hastened, or a sort 

 of propeller which keeps the milk in movement. As soon as the temperature is reduced 

 to 50 the milk is drawn in successive portions into a pail, and thence poured into the bottles, 

 which, after being corked securely, are transferred in the frames to the water refrigerator, as 

 it may be called, where they remain until shipment. 



The milk-tank, with its cooler, which receives the milk from the upper floor, is suspended 

 at a convenient height on the elevator, and by means of a faucet delivers the milk into the 

 pail which is used to fill the bottles. The bottles are handled in wire frames which hold 

 twenty, and these frames are transferred to the water-refrigerator, where they rest on a wire 

 grating, which is raised and lowered by means of machinery, thus conveniently lowering the 

 filled and tightly-corked bottles under the ice-water, and raising them again to the surface 

 for handling. 



These bottles are of the Cohansey pattern, and are of the capacity of one quart. The. 

 cover is secured by wire clamps, which, by compressing against an intervening rubber, form 

 a tight joint. These bottles are delivered to the customer each morning, and at the same 

 time the empty ones are returned to the farm, where, after a thorough cleansing, they are 

 again filled for use. 



The upper story is on a level with the ground in the rear. Under a shed is the delivery, 

 each can of milk being weighed at the scales, and the weights charged off. The cans are 

 then moved into the delivery-room, and the milk is emptied into the tank within the refriger 

 ator-room, thence to pass by a pipe into the centrifugal machine below, or is poured into the 

 tank for fresh milk delivery, as described. 



The empty cans, after being cleansed over steam jets in the shed, are stored in the de 

 livery-room until again put into requisition. 



The cans used are of the capacity of 20, 30, and 40 quarts, and have large covers, which 

 spring into place, and strong handles. 



The next room is the wash-room. The tanks are furnished with cold water through 

 faucets, and also with steam-pipes, through which steam is admitted to the water in the tanks 

 to warm it. Movable draining-trays, or slatted tables on casters, receive the bottles after the 

 cleansing in the hot-water tanks. Into this room opens the stairs from the lower floor, and 

 other doors lead to the storage-refrigerators, and the churning-refrigerator-room. 



In the storage-refrigerator-room are kept the cream, the butter awaiting delivery, and the 



