1876.] 



THE LANCASTER FARMER. 



45 



and by drain-pipes helow the level of tlie door, to 

 carry off the foul matter that was heavier than the 

 air. A house, twelve feet siiu:uv and hii.'h, eon- 

 strueted on this plan, would \>f sullirii'jit lor a dairy 

 of twelve eows, and could be .-n shelved as to answer 

 for fifty cows. The ice house adjoininir should lie 

 the same size. It required from live to fifteen bushels 

 of ice per week to keep the milk room at proper tem- 

 perature. He favored the use of shallow pans, with 

 the milk exijosed to the air, ami that it should be 

 cooled gradually to exude the animal heat and ani- 

 mal odor. He iiail been very successful by this pro- 

 cess in obtaining a uniformly excellent quality of 

 butter throughout the year. 



Mu. Ri:ki)i;u was followed by an essay on the 

 same subject by L. S. Hardin, of Kentucky, whose 

 views weri' radically opposed to the theories ju.st ad- 

 vanced. The following is an abstract cd' his remarks: 

 About four yi'ars ago I started a bultrr ilairy near 

 the I'ity of Louisville, Kentucky: inaclimate liot and 

 humid, where animal substances decayed raiiidly,and 

 wliere insect and parasite life dcvclo[ieil spontane- 

 ously and without limit. To spread the milk out in 

 the usual nuinncr,was to invite the enemy I was mi>st 

 anxious to avoid. To overcome my dillicultics I be- 

 gan a series of experiments, beginning with shallow 

 pans in the open air, an<l step by step I lowered the 

 temperature and incrcasi'd the depth of my milk, un- 

 til I reai'hcd what is now called the Swedish plan of 

 setting milk in water at 40 degrees, with cans '-'(I 

 incdies deep. I found 1 had passed the prcititablc 

 point, and liad to retrace my steps until I decided 

 upon -to degrees as the best temperature for raising 

 the cream perfectly, and nnnle my cans S inches in 

 diameter, and 12 and ill inches deep. .My butter was 

 now all I desired, but the use of ice in c-ooling water 

 that was in immediate contact with the hot air, was 

 too expensive. I soon discoveri'd that it took less ice 

 to cool a given cube of air than it did to cttol the same 

 cube of water. It was equally evident that it was a 

 useless waste of ice to cool off a whole room full of 

 air, and reasoning from these premises I concluded to 

 confine my milk anti airto the snnillest ptissihlcspace, 

 in order to economize tlu^ use of ice. I then built a 

 box with double sides and close fitting double door, 

 putting a hciod or trap over the waste water pipe so 

 as to entirely exclude the surrounding atmosphere. 

 As it is the nature of heated air to ascend, I placed 

 the ice shelf in the top of the box tofeeure a uniform 

 temperature. A space of one inch is left openoneach 

 side of the shelf to allow the air to pa.ss around the 

 ice. The drippings from the ice are utilized to the 

 extent of four inches in the bottom of the box. The 

 cans are made with a perforated rim on the bottom 

 to allow the water to pass under them. The covers 

 of the cans fit outside so as to shed the water, and 

 prevent any of the drippings getting into the milk. 



It is only after three years' satisfactory experience 

 and trial tests, with the best butter makers in this 

 country that I have concluded to introduce this as an 

 improved method of butter making. In order to 

 criticise my method with intelligence it is necessary 

 to have before your minds all the points of excellence 

 that are desirable in any system of butter making. 

 To accomplish this I will submit to you a high and 

 thorough standard, iiy which I am willing to have 

 my method tested. The ta.ste of the butter produced; 

 the aroma; the uniformity in quality ; the color; the 

 grain or texture ; the (luantity produced; the keep- 

 ing quality ; cost of making ; the labor in making ; 

 cost of utensils ; cost of buildings ; protection of the 

 milk from accidents; amount of skill required to 

 make a fine article of butter, and the practicability 

 of my method. 



I have made two careful experiments in churning 

 sweet and sour cream. As both experiments turneii 

 out exactly alike one description will answer. I took 

 fifty pounds of cream that was sweet and liquid, per- 

 fectly free from skins or lunijis, stirred it thoroughly 

 together, and while in motion dipped out one-half by 

 weight and churned it immediately. Put sour milk 

 in the other half and let it stami until thoroughly and 

 sharply soured. Both batches churned at lio degrees. 

 Each of the four churnings came in twenty minutes. 

 In each experiment the sweeC cream produced five 

 ounces the more butter. Every person wlio tested 

 the samples while fresh pronounced the sweet cream 

 butter the better. After keeping the samples several 

 mouths I am of the opinion that the sample from the 

 sweet cream keeps the better. 



Milk as it comes from the cow is a pure and per- 

 fect food. With my metliod, I take it while in its 

 pure condition and ]ilace it in an atmosphere so cold 

 that decomposition is practically arrested, and hold 

 it at this temperature until the cream has all arisen, 

 about thirty-six hours. Wlien 1 skim the cream it is 

 liquid and sweet. The cream can, of course, be 

 soured, if desired. As to the taste of butter nutde by 

 my process, I have always received the top price of 

 my market the year round. 



Nine-tenths of the butter bougfit in market is 

 judged by the sense of smell. If in the course of 

 manufacture the light flavoring oils arc exposed for a 

 long time to the action of the atmosphere, they must 

 in a measure disappear. By my (irocess, evaporation 

 is practically arrested, and if the milk has come from 

 the cow in a pure and wholesome condition, the but- 

 ter is certain to possess an exquisite aroma. 



Setting milk in the dark does not seem to affect the 

 butter one way or another. In making experiments, 

 setting one-half the milk in the dark, and one-half in 

 the light, after twenty-four hours, there was no dif- 

 ference in the color of the butter. 



Too much heal is fatal to the grain of butter, and 

 it reqinres a masterspirit to preserve its fine waxy 

 texture with ndlk set in the open air, and the ther- 

 mometer indicating a tropical range of from SO to 100 

 degrees. 



In midsummer it required a fraction over nineteen 

 pounds of milk to make a ]K)und of butter with shal- 

 low ])ans, whili; a fraction over seventeen [Miunds was 

 recpiired in deep pans. When the milk and cream 

 arc alhiwed to sour together, as in shallow setting, 

 and the souring jiroecss is still contiiuied with tlic 

 cream after it Is taken off, there is great danger of a 

 slight degree of decomposition taking place, which 

 greatly injures the keeping (puilily »»f the liutter. 

 Whi'U the cream is taken off swi'et and pure, and if 

 churned while in this pure condition, the keeping 

 quality of the butter is insured. 



Heshowed at length that by his jirocesB the amount 

 of skill and laluir required was greatly retluced, and 

 the cost of buildings and utensils largely decreased. 

 He cxhibileil a model of his box and milk cans, the 

 former of which he has patented. 



Mu. Ukkiikk maintained that if nothing was notice- 

 able in the odor of the air of the ndlk room, that its 

 eU'ects eoidd not be noticed in or tasted in the butter. 

 Mi(. H.MtniN rej)Iied that it sowed the seeds of de- 

 struction in the milk which were develoiied in the 

 butter. 



Secuetakv Cakter read an essay, written by 

 Prof. J. Wilkinson, of Baltimore, who was unable to 

 be jiresent, favoring the ventilation of milk rooms as 

 follows : 



" We want the truth and the whole truth as far as 

 we understand the science of butter making, and it is 

 the height of folly for any one to attempt to promul- 

 gate any system, or branch of a system of this im- 

 mense native industry, which cannot stand the test 

 of dairy science, and the scrutiny of dairy chemists. 

 I have previously advocated the importance of ven- 

 tilation for dairy ro<mis, and oi)posed to cooling milk 

 rapidly in the use of cold water instead of cool air, 

 which latter plan I recommend. 



"Iclaimthat ventilation, by which I meana change 

 of air in the dairy room with suHicient rapidity to 

 prevent the possibility of the gaseous emanations 

 while it is cooling, known in common parlance as 

 animal odors, lieing absorbed by other milk, already 

 cool, with which it may come in contact and thus 

 secure the maintenance of the purest condition of tlie 

 air of the dairy possible, an essentiality claimed by 

 every dairyman in the world, save one or two. The 

 most reliable dairy chemists have established the fact 

 that milk gives off vapor and odor, which are known 

 in dairy science as volatile animal oil, that is mingleil 

 with natural milk, and which escapes slowly at blood 

 heat, more rapidly as the temperature is raised, more 

 slowly as it is lowered until it reaches IV2 degrees, 

 when it remains fixed or unvolatile in the milk and 

 cream. At a little below 60 degrees it is condensed 

 to a liquid oil. At the natural temperature of the 

 milk, the gaseous odors are given off slowly, hence 

 time is required to admit of its purifying itself. It 

 may, however, be greatly facilitati'd by artificial 

 heating, which, if the milk is to be suddenly cooled 

 by a cold water bath, would greatlyimprovetjie keep 

 iiig quality of the butter made from milk so cooled. 

 But carefully conducted experiments in cooling the 

 milk gradually, in cool, changing air, has proved that 

 it is sullieientiy purified to insure good preserving 

 qualities and yet not impair its flavor. 



"It may be contended that milk, as it comes from 

 the cow, is in a state to adapt it well as human food, 

 but let us not lose sight of the fact that when thus 

 used those properties which so impair the preserving 

 qualities of the milk and butter are the active ones in 

 rendering such fresh milk diet, whether of man or 

 beast, readily and rapidly fermentable and assimila- 

 ble qualities', the direct opjiosite of which is the aim 

 of the manufacture of butter to be preserved. It is a 

 well known fact that milk that has been artificially 

 heated up to KiO to 140 degrees will remain sweet 

 longer kept at the same temperature, than milk not 

 so heated. By cooling milk in close cans, in the use 

 of ice, or cold' water, we confine in it tlio.se agents of 

 decay, that heat is known to set free, and the keep- 

 ing quality of the milk thus suddenly cooled must be 

 proportionately inlpairel^. 



•'I am willing to stake my reputation as a dairy 

 chemist and a "dairy architect on the soundness of 

 what I have stated. It may be denied but It cannot 

 be proved by i)ractical test to be untrue. 



"Irepcat, we want truth; I also repeat what Intelli- 

 gent, skillful dairy practice has everywhere, ami at 

 all times sustained, tliat the cream from milk that 

 has been rapidly cooled in close vessels will not make 

 butter of equal" flavor and equal keeping qualities, 

 that cream will from the same milk, slowly eooleil in 

 pure, partially dried ami suitably cooled air changing 

 air. I mean bv suitably cooled at, the tcmi«rature 

 oftiOOP." 



A vote of thanks of the club was extended to 

 Messrs. Hardin and Reeder, for their presence and 

 instruction. 



Bee Keeping for Farmers. 

 Head before the Exiierimeutal Farmers' Club by 

 Hev. f)rr I.awson, Feb. •J4th, 1H7((. 



It Is not to be expectetl that farmers will or can de- 

 vote that time and attcntit>n to bee keeping net-essary 

 to become g.-nerally scientillc apiarians. This must 

 be h'ft to men of leisure, whose tastes lead them that 

 way, or to spociullsts who make bee kcepiii); their 

 business. 



But at the same time a wise husbanding of the re- 

 sources of Ilu" farm seems todemaud that each farmer 

 should keep at least a few hives of bees, lie nuiy thus 

 save a product of his Melds which would otherwliie 

 be lost, and so add sitniewhat to the pnifil ot' the farm, 

 or till' corn tort of his family. And Ihlhiloiihiless most 

 larmers would do were they not deierreil liy the die- 

 hi-artcning failures wliii-h have mi ofti'U o\ertaken 

 their cntiTpriscs of this sort. It will be the object of 

 this paper to give, if |Missible. siimc hints by which 

 mistakes leading to failure and loss nniy be avoided. 

 Here let us oliscrve that beis, like evirvlhing else 

 (Ui the farm, re<|uire some care an<l attention. If left 

 intirely to " take care of themselves" they will asccr- 

 taiidy fail us a Held of corn or a henlof cuttle, and yet 

 on the other hand a few hives require comparatively Ill- 

 tie attention, anil can be eared for in fragiiieiiisofilme 

 which otherwise would hanlly Ix* put tu any )ir«)llta- 

 ble use.. In aiUlition to this, bees requlri' /iro/trr hii'et. 

 It Is my o|iinioii that more Ih'CS are h>st from the use 

 of hives of faulty construction than from all other 

 causes <-ombJncd. .\ bivi- t<) give the best results in 

 thin rUnt'itf, and for winteriiigou their siininier stands 

 (and for this region that is, I think, the licsl plan) 

 slioulil be nearly cubical In form, having IHOO to "JOOO 

 cubic inches space in the main apartnu'ut ; should bt; 

 math- of pine <ir souM' other soft wfKsl n<il less than 

 one inch in thickness — two inches would be better no 

 doubt. Should Ik- provided with moveable comb 

 frames, after the simjilcst arrangement, and space 

 above for honey Ihixcs, the whole of the simplest pos- 

 sible construction, avoiding if jiossible all com|>licated 

 arrangement of drawers, doors, moth traps, and tin- 

 like. These only afford hidihg places for moths, and 

 end)arras6 the bee keeper in his operations. 



The hives should lie placed not too near each other, 

 and not more than six or eight inches from the 

 ground. They are thus less exiKised to the wind, are 

 much warmer in winter, and are much more easily 

 reached by the bees as they come heavily laden from 

 the lielils. The hives should be located near where 

 the family constantly pass. They will thus Iw-come 

 accustomed to the presence of man, and ceasing to 

 fear harm at his hands will cease to sling. This, 

 with proper attention, will so "tame" tliem thai, 

 with care, all needful operations may Im" performed 

 safely. Swarms from hives so treated rarely escaiM* 

 to the woods. They are no longer iiilil biri, but 

 {loinestic, and look to man for shelter and care. 



If possible the hives should be sheltered from (he 

 north winds by a fence; or better, by an evergreen 

 hedge. They should be protected from the sun in 

 miilsummerand miilw inter, but in the spring and fall 

 the sun should shine fidl upon the hives. 



.Most bee keepers b.id best let them swarm natural- 

 ly, because artificial swarming requires knowledge 

 and skill which but few attain, not because it is dilli- 

 cull to acipure, but because study and observation 

 are necessary to ae(]uire them. 



Native bees have done as well for me as Italian. 

 Cnderthe same treatment I have observed no differ- 

 ence ; however, many bee keepers greatly preferthem, 

 and my experience may be exceptional. I think their 

 introduction will be of advantage in securing a cross 

 with the natives. 



Questions and Answers. 



How long do bees live ? 



Working bees live not more than four months In 

 sumnu'r, and not more than eight In winter. The 

 queen lives three to four years. 



How do you protect bees from the nnith '. 



By so constructing hives as to affoni no hiding 

 place for moth, and by keeping the stacks always 

 strong. Still we must not expect to escape losssome- 

 tlmes. 



How do you prevent swarming? 



By giving them abundant space in which to work, 

 remove honey boxes as siwin as full and supply empty 

 ones; thus they will swarm but little. 



Mn. Hai(i>in offered to furnish his dairy apparatus 

 to the Club or any dairyman for trial, and if It did 

 not do all he claimed for it, aflcra fairtrial, he would 

 take it away at his own ex|H'nse. The club accepted 

 his proposition, and the process will be tested at the 

 ExiHJrimental Farm as soon as ])racllcable. 



BuKKoWF.i) Plimf.s.— .\ naturalist in Knglund 

 computes from the catalogue of a " Feather Sale," 

 that to sup|)ly the stock the death of 10,000 heronsor 

 egrets was required; and of Humtning binls, 1.5,.574, 

 besides thousands of parrots, kingflshers and other 

 birds of bright colors. The writer adds, that as the 

 plumage of binls is develo|)cd in Us fullest beauty at 

 the breeding season, the vagaries of fashion may 

 almost make some s|K-eie8 extinct. The computations 

 are based on a single catalogue, representing only one 

 of many sale*. Think of t his, ladies, when you wear 

 featlicrs. 



