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THE AMERICAN FARMER. 



of the can, an inch of cream being one inch in height by twelve inches in diameter. The 

 agent skims the cream, gives each dairy credit for the number of inches of cream taken, 

 deposits the same in the hauling cans in his wagon, and delivers it to the factory. It is then 

 stored until it has ripened, when it is ready for churning. By the above method a better 

 quality of butter will be made than by the old creamery system of hauling the milk to the 

 factories, for the following obvious reasons : 



The milk, by hauling, sustains a loss in quality by generating a gas caused by the motion 

 of the milk in the cans. The dairymen, as a rule, do not feed for the best result in cream, 

 but feed for a quantity of milk, regardless of its richness or butter value, as the milk would 

 only sell at the common price paid ; consequently there is no encouragement for the keeping 

 of blooded stock, or such stock as would produce the best and richest milk. It simply 

 results in a loss to the dairy furnishing the richest milk, and becomes a profit or gain to the 

 dairy furnishing a poor quality. It is plain to be seen that the best quality of butter can 

 only be made by the method that pays the dairy for the milk according to its richness, 

 instead of paying for weight, regardless of quality. 



The cost of hauling cream and making butter at factories is about the same as the cost 

 of making butter at the factories where the milk is delivered by the dairymen. By the new 

 method there is a saving in the hauling of the milk of from three cents to five cents per 

 pound on the butter made. Another advantage is a gain in the quantity of butter made of 

 about one-half pound per hundred weight of milk; that is, a hundred pounds of milk set at 

 the dairy will produce one-half pound more butter than the same milk will produce after 

 being hauled to the factory. There is also claimed an increase of twenty -five per cent, in the 

 butter product over the old creamery system. This is obtained by the personal attention of 

 the dairyman in setting the milk and in having a guide or reference on the cans (the gauge), 

 which will teach the secret of how to produce the most cream or butter. By the Fairlamb 

 system the skim milk is left at the farm also, which is an advantage. 



Other Systems. The accompanying cut represents an improved cooling can, Tesigned 

 to be used where cream is gathered from the dairies and paid for by the inch, as shown by the 

 glass in the side. In this can the principle of cooling from the top is applied, ice being 

 placed in the tight-fitting, sunken cover, a drip tube from each 

 side leading into the horizontal airing tube. In warm weather it is 

 set in cold water, in cool weather it may be set in the open air, and 

 used without ice. Besides those already mentioned, there are 

 various other modes of cream raising, each having certain pecul- 

 iarites, such as Ferguson s, Clark s, Moreley s, and Butler s methods^ 

 etc. In the first-mentioned the pan containing the milk is pushed into 

 the bureau, where, by means of ice, the milk is cooled to 58 or 60; 

 the second consists of a series of pans, set one close over the other, 

 cooled by ice water running around them. The peculiarity of the 

 third is in the cans being set in a bath of ice water, with a device to 

 draw the milk and cream off through spouts with glass necks in the 

 bottom, the glass being for the purpose of seeing the cream. Instead COOLING CAN. 



6f closing the milk from the air, this has ventilators to admit the air. The last mentioned is 

 constructed on the plan of submerging the upper half in cold, or ice water, while the lower 

 half is in air. The cans also have a novel point in a conical glass bottom, so that the milk 

 can be seen while escaping, and stopped when the cream appears. , 



When a small quantity of water is mixed with the milk at the time of setting, a larger 

 quantity of cream will rise in the same space of time, than without it. The quantity of 

 butter made from milk will also be slightly greater from milk treated in this manner, but 

 the quality will be somewhat deteriorated. 



