92 



Double Milk Pans. 



Vol. IV. 



adopted, for the purpose of raising the cream 

 and facilitating the labors of the dairy. 



1. They are peculiarly strong in their con- 

 struction ; not liable to get out of order ; and 

 most convenient in their form, and take but 

 little room in the milk house. 



2. They communicate no unpleasant flavor 

 to the milk ; are most easily kept clean by 

 means of hot water, a brush and soap ; requir- 

 ing not a t^th part of the labor necessary to 

 keep others sweet, and are suitable for every 

 season and situation. 



3. They are made of different sizes to suit 

 large or small dairies, the largest being suffi- 

 ciently ca}>acious to contain the milk of half 

 a dozen cows, it having been found advan- 

 tageous, botli to the quantity and quality of 

 the butter, to mix together the milk of difler- 

 ent cows at the time of setting it to cream. 



4. At the time of skimming, the labor of 

 collecting the cream from these pans not being 

 a twentieth part of that necessary where pans 

 of any other construction are used, while all 

 the cream and none of the milk is obtained, 

 with the greatest precision and without trou- 

 ble. 



5. The business of churning is much facil- 

 itated, the butter coming very quickly ; and- 

 this takes place in a regular way, uninflu- 

 enced by seasons or circumstances. 



6. The butter is uniform in quality, and of 

 a marrowy consistence; never hard and 

 flinty in winter, and in summer it only re- 

 quires the usual care to preserve it firm and 

 cool ; while it is remarkable in the property 

 of keeping sweet for any reasonable length 

 of time, and being of a superior color to that 

 made from the same cream in the usual way. 

 A calculation has been made, that a pound of 

 butter can be made per week from each cow 

 more by this process, than by any other. 



DE.SCRIPTI0N OF THE TANS, AND MODE OF USING 

 THEM. 



Each pan is placed on a strong wooden 

 frame of tlie most convenient height ; is dish- 

 sliaped, either square or oblong; the largest 

 being about five feet six inches long by thirty 

 inches wide : smaller pans can be made to or- 

 der. They are dovblc, the pan for tiie milk 

 being firmly joined to another of the same 

 shape, but somewhat larger, which Ibrms a 

 casing around it; the space between them 

 being from two to three inches deep, is for 

 the purpose of containing hot water, thus 

 forming a bnth around tlie milk. In the 

 centre of the upper or milk pan, which 

 dips regularly tov/ards the middle, is a fine 

 strainer; and to this is attached a sliort i)ipc, 

 which descends through the bottom of tiie 

 casing pan, of which, however, it is independ- 

 ent; it is fiirnished with a brass tap, its pur- 

 pose being to let ofl' the milk contained in the 



upper pan, at the end of the process. The 

 casing, or bottom pan, is furnished with two 

 pipes ; one perforates a corner of the upper or 

 milk pan, and through this, boiling water is 

 poured by means of a funnel at the proper 

 time, so as completely to fill the space between 

 the pans — thus, as has been said, forming a 

 hot bath around the milk. By the other pqje, 

 furnished also with a tap, the water is let off 

 at the proper season. Thus the pans, although 

 tirmly joined together, are independent of 

 each other, the union, however, strengthening 

 each in a remarkable manner. 



At the time of milking, the taps are closed, 

 and the upper pan is to be filled with the milk 

 as it comes from the cows; after standing 

 twelve hours, the tap is partially unclosed, 

 and a small portion of the milk is drawn 

 away ; this, on examination, will be found to 

 contain the impurities of the milk, which 

 have subsided ; (the peculiar formation of the 

 pan having induced the sediment to form ex- 

 actly on the strainer) and this economy is of 

 much consequence to the quality of the but- 

 ter. The casing, or bottom pan, is then to be 

 filled witli boiling water,* by means of the 

 pipe which perforates the upper pan, which 

 is then to be closed ; and the water is per- 

 mitted to stand twelve hours, when it is to be 

 drawn off by the tap below, opening first the 

 pipe above, to give vent. After this, the milk 

 is to be drawn off, by placing a vessel to re- 

 ceive it, and opening the tap ; every particle 

 of the cream having risen to the surface. — 

 Thus the milk will be found to drain away, 

 leaving the cream in the pan, from whence it 

 can be removed with the greatest ease and 

 facility ; very little practice in this part of the 

 process will make perfect. As soon, however, 

 as the cream is removed, the pan should be 

 well washed with hot water and soap, which 

 will neutralize any acidity there might be ; 

 and a careful rincing after, fits it for an im- 

 mediate re-filling without removal or labor. 



The cream might now be transferred to the 

 churn, where it will soon become butter of 

 the finest quality ; or it might be " brought" 

 by merely stirring with the hand in a pan, 

 after the Devonshire method; either wav, 

 which is thought most convenient. 



REMARKS. 



This is a new, and most interesting and 

 convenient process of butter making, the ad- 

 vantages of which can scarcely be sufficiently 

 appreciated, but wliich cannot be fidly car- 

 ried out without the use of double pans. Eve- 

 ry housekeeper is Ivilly aware of the adva!>- 

 tage of scalding or "cooking" the milkwliit 



♦The liiat 111' tho «iUer vliicli is first poiirod into 

 tlio 1)1111 will l)c coiiBidfrably leriiici'd, by roiiiinj; in cdii- 

 tat't with thdoold iiant;; this thi'icforu should b(> let off 

 after standing some liuic, uiul be reidaccd by other, 

 boiling hot. 



