1880 .] 
AMERICAN AGRICULTURIST. 
141 
milk is warmer than the surrounding air, the air 
blows in, circulates over the milk and passes off, 
following the direction indicated by the arrows. 
This top is useful for milk set in pools or springs 
to cool, or for milk set for cream to rise. The 
milk being perfectly protected from insects, ani¬ 
mals and dust, or foreign matter of any kind, 
while a free circulation of air is passing over its 
cooling surface so long as the milk is warm at ah. 
A Milk Stirrer. 
Mr. J. C. Long, of Orange, added for his own 
use an improvement to this useful invention, render¬ 
ing it a perfect and rapid means of cooling milk. 
This is a Stirrer, which is simply a disc of tin 
from which a long stiff wire rises and passes through 
the ventilator in a small tube made for the pur¬ 
pose. By means of this wire the tin disc, which is 
4 to 6 inches in diameter, is moved up and down 
through about three inches space in the bottom of 
the can or cooler—the down strokes being quick 
and strong. Three strokes are sufficient to change 
all the milk in the can, causing that at the bottom, 
and coldest, to be stirred through all the rest. 
If more milk is to be added the top is slid off 
half way and is held by the stirrer-wire. Figure 8 
shows a 40-quart can of the modern kind, suppos¬ 
ed to be standing in a spring or tub of ice water. 
A Cream Can. 
Cream, as taken from the pans, coolers, or other 
milk-setting vessels, always contains a notable 
Fig. 8.— a 40-quakt can. 
quantity of milk which separates from it in the 
course of a few hours. If cream is sold as such, 
it should be solid cream, of course. There are 
two ways for getting 
solid cream—dipping 
it out of the cream 
jars or cans, or draw¬ 
ing the milk from 
under it. The latter 
mode is preferable. 
I have in use a 
cream can which 
holds six or seven 
gallons (see fig. 9). 
It is provided with 
the ventilating cover 
and stirrer just de¬ 
scribed, and has a 
window at the bot¬ 
tom to show how 
much milk separates. 
At the bottom there 
is also a spout, closed 
by a cork. Whenever 
cream is added, the 
whole mass, new Fig. 9.— a ckeam can. 
cream, old cream, and 
milk, are stirred together, by a few dashes of the 
stirrer. This cream holder may be kept cool by 
being placed in water, or by having lumps of ice 
laid upon the top, and thus the cream freed from 
milk is ventilated and kept sweet at the same time. 
When cream is to be ripened for churning, it 
should be kept at 
a temperature of 
60 to 63 degrees un¬ 
til it turns slightly 
sour. This cream- 
holder, when used 
Fig. 10.-CREAM WARMER. for thi ® P Ur P°“» 
may be set m 
lukewarm water, in a warm room, or upon hot 
water or steam pipes, where 6uch means of heating 
are used. Where either of these can be had and 
controlled, it would be very convenient to have 
warmers made for the purpose, to be placed under 
the cans (see fig. 10). This warmer being connected 
by a rubber tube to the hot water tank, or pipe, 
would be kept at any desirable temperature by 
allowing more or less water to flow through it. 
The best way of ascertaining the temperature of 
milk or cream, is by means of a floating thermom¬ 
eter. One advantage which the Stirrer described 
offers, is that the milk may be thoroughly stirred 
while the thermometer floats in it without its receiv¬ 
ing any injury ; further the test is more accurate. 
Gilt-Edged Butter. 
There is no doubt that much of the present 
improvement in the quality of butter is due to 
recent methods of setting milk, churning the 
cream, and preparing the butter for packing; and 
these are a natural outgrowth of the factory or 
creamery system of dairying. It is a notable fact 
that the highest-priced butter on the general mar¬ 
kets is that from creameries, in which every new 
and improved device for aiding in butter making is 
tested and used if found worthy. The dairy sys¬ 
tem gave way to that of the creamery, because no 
single dairy could afford to procure the needed ma¬ 
chinery and skill for producing the finest butter. 
But now a small dairy can find it profitable to use 
the most modem appliances because these are 
adapted for all uses, and to furnish the dairy of 
one cow or the factory of 1000. For setting the 
milk there are the deep-can and the shallow-pan 
creameries, and it is an undecided question among 
dairymen which of these two systems is the better. 
Premium butter has been made on each system, 
and the question is really nothing more than one of 
convenience and inclination, not to say prejudice. 
The Cooley System of deep setting, with submerged 
cans, is an excellent one for those who prefer the 
deep cans. A new and shallow-pan creamery, 
which cannot fail to please neat and ambitious 
dairymen is the Ferguson Bureau Creamery. This 
is so arranged as to provide every facility for cool¬ 
ing the milk in the summer or warming it in the 
winter, for preserving the milk free from dust, and 
for aerating and exposing it to the light. It is pro¬ 
vided with glazed doors, and with ventilating open¬ 
ings which are protected by gauze covers, and is 
not only very convenient for its purposes, but a 
neat, if not handsome, piece of furniture for the 
house, dairy, or butter factory. The pans are 
square, of different sizes, and about 6 inches deep. 
An arrangement is made for drawing off the milk 
from the bottom of each pan. But it is upon the 
churning that the character of the butter chiefly 
depends. Of the great variety of chums there are 
but few which give general satisfaction, and still 
fewer with which butter can be completely made 
and prepared for packing in the churn. In figure 
1 we give an engraving of butter made by the new 
method of churning without dashers. It will be 
noticed that this consists of small grains of the size 
of sago grains, loosely aggregated together. The 
butter from which this drawing was made was 
churned in the Rectangular chum (shown in figure 
2.) As this is revolved by two opposite angles, a 
very complete agitation of the cream is secured, 
and 8 to 12 minutes is sufficient to bring the butter, 
in the condition shown in the engraving. The but¬ 
ter lies so loosely in the chum that the buttermilk 
can be drawn off from an opening at one of the 
angles, and cold water being poured in ; by re¬ 
volving the chum a few times, the butter is thor¬ 
oughly washed, and freed from the buttermilk. A 
method of washing butter with cold brine, we be¬ 
lieve, when in this condition, has been patented ; of 
the justice of the claim to a patent on this so-called 
Fig. 1.— FINE GRANULAR BUTTER. 
improvement we have nothing now to say, except¬ 
ing that the method is by no means new ; but to 
avoid interference with a patent, just or unjust, 
another plan may be pursued. After the butter has 
been washed, salt may be sprinkled over it, and a 
few more turns of the churn thoroughly mixes it- 
A rest of a few hours for the butter to drain may 
be given, and it is then ready for packing, more 
salt being added if necessary. Some experience 
with this churn in the writer’s dairy has been very 
satisfactory, and its simplicity is such that any per¬ 
son, not an expert, can hardly fail to make the best 
quality of butter in it, after the first attempt. The 
advantage of using the best dairy appliances is ob¬ 
vious. Price depends upon quality, and quality de¬ 
pends upon the use of the most effective imple¬ 
ments. There is no reason why all dairy butter 
should not be equal to the best product of the 
creamery, all that is needed, good cows being se¬ 
cured, is to U6e the same means and methods of 
manufacture, and the best dairy appliances may be 
Fig. 2.— THE RECTANGULAR CHURN. 
procured at such a reasonble expense, that the ex¬ 
tra value of the butter from a small dairy of only 
five cows will pay for an outfit of a creamery, and a. 
chum of the best kind in a single season. 
A Jersey Cow’s Record.— It is not rare to 
find a heavy milker among Jersey cows, yet the 
average is by no means extraordinary. Possibly a 
true record of a whole herd of Jerseys as to weight 
of milk would fall below that of a herd of natives 
even, and greatly below that of an Ayrshire herd. 
A notable record of an English Jersey cow, however, 
is worth recording. The cow is “Luna,” owned by 
Mr. Simpson. In 1876 she gave 8,985 lbs ; in 1877, 
8,202 lbs.; in 1878, 8,368 lbs.; an average of 8,518 
lbs. per year, or equal to a daily average of more 
than 23 lbs. or 11 quarts. One of the most con¬ 
spicuous characteristics of a Jersey cow, is her per¬ 
sistence in milking, and although she may not give 
so great a yield, yet by hanging on during 300, or 
330 days, she makes up by perseverance, what others 
do by more copious, but less continuous milking. 
If there were only more Jerseys like this one 1 
