35o 
MAY 31 
THE RURAL NEW-YORKER. 
AN OLD DAIRY PROBLEM. 
A Pennsylvania subscriber sent the following question. 
Answers from some of our leading dairy authorities are 
appended: 
“ What is the philosophy of the deep setting of milk for 
cream. As cream rises by its relative specific gravity.it 
would seem, all other things being equal, that the less the 
depth the more readily it would rise to the surface. What 
merit, then, would a pan 20 inches deep have 
over one 10 inches deep, each pan to hold a 
milking of 20 cows, the 20-inch pan to be rectangular in 
form, 40 inches long, eight inches wide at bottom, 10 inches 
at top; the other 40 inches long, 18 inches wide at the 
bottom, 20 inches wide at the top; pans to be set in water 
of the temperature of 48 to 50 degrees, no ice ?” 
Cream Like a Pine Chip. 
The cream rises perfectly in either case, the conditions 
of temperature, etc., being observed. The objections to 
shallow setting in large pans are numerous, but the chief 
are the large exposure of surface to dust, insects and 
odors ; the greater labor of skimming and other details of 
work; the large amount of room required ; the difficulty of 
controlling the temperature and the greater cost and short 
life of the great pans. Experience has shown conclusively 
that the deep-setting method, whether the cans are sub¬ 
merged or not, is the most complete, satisfactory and eco¬ 
nomical that has ever been devised. Still, good butter has 
been and can now be made by shallow setting, and by such 
devices as the Bureau creamery, many of the objections 
above-named are removed. This is better than the 
plan proposed, by which without ice, or a free supply of 
cold spring water, the temperature named could not be 
preserved in warm weather. The “philosophy” of cream 
rising is the simplest thing in the world—cream is lighter 
than skim-milk, and floats to the top as a pine chip floats 
upon water, and for the same reason. T. H. HOSKINS. 
Ice Famine May Prove a Blessing. 
The advantages claimed by the advocates of deep setting 
are the rapid cooling of the milk and consequently the 
hastening of the cream separation. By these means a more 
complete separation of the butter fat is secured in a short 
time and before such changes take place in the milk as 
would prevent the rising of the entangled fat globules. 
The value of rapid and slow cooling by the methods now 
practiced is shown by two series of experiments made at 
the Geneva, N. Y., Station. In one the milk was set in 
spring water at a temperature of 56 degrees; in the other 
ice water was used. 
Milk set In 
Spr ng water. 
Ice water. 
Fat in skim 
milk. 
1.18 per cent. 
.51 
This correspondent is right; other things being equal, 
the less the depth the more readily will the fat globules 
rise to the surface. Let us see, are the other things equal? 
The deep pan bolds a body of milk 40 inches long, 20 inches 
deep and eight to ten inches thick to be cooled down. The 
shallow pan presents a body of milk 40 inches long, 10 
inches deep and 18 to 20 inches thick to be cooled down. 
Which body will cool to the center soonest—one 10 or one 
20 inches thick ? If our present notions regarding the 
creaming of milk are correct, the 20-inch deep pan must of 
course give the best results, and practice seems to confirm 
this. Again, the deep pan saves flooi space, often an im¬ 
portant consideration. My own experiments show that I 
have much to learn yet in regard to the proper handling 
of milk and cream to secure the best results. I look for 
much improvement in dairy methods, during the next two 
years. Would it not seem strange if, after all, the present 
scarcity of ice should prove, in the end, a blessing to dairy- 
men p E. F. LADD. 
A Cylindrical Vessel Best. 
Without going into theories that have been advanced to 
account for the well known fact that cream rises more 
rapidly in deep, cold setting than in shallow, warm 
setting, it is sufficient to say that a large number of tests 
have shown that for the best results the containing vessel 
should be small enough so that the milk will cool quite 
rapidly, and that if it is too small so as to cool too rapidly, 
not such good results can be obtained. It has also been 
found by experience that a cylindrical vessel is better than 
a rectangular one, since iu it there is less surface or con¬ 
tact for its cubical contents. Experimentally the problem 
has been narrowed down to a cylinder eight inches in 
diameter, or since there is an inside core, a cylinder enough 
larger than eight inches so that the milk will require 
about the same time to cool that it would in the eight- 
inch cylinder. The writer had occasion not long ago 
to test the skim-milk from pans somewhat similar to the 
20-inch one described above, and found in every case 
that there was a large amount of fat left in the skim-milk. 
Your correspondent says, “ to be set in water at a tempera¬ 
ture from 48 deg. to 50 deg.” Allow me to assure him that 
at 50 deg. theie is no method of deep setting known that 
does not leave a large amount of fat in the skim milk. 
W. W. COOKE. 
inches when the temperature is at 60 or 65 degrees than 
when it is in a deep pail with 20 inches of milk in it. This 
is due to the slower separation of the fat globules through 
a greater depth of milk. But this is changed when the 
milk is set in deep pails in ice water and cooled to 45 deg. 
Water is at its greatest density or weight at 39 degrees, 
and shrinks in cooliDg. becoming heavier relatively to the 
fat globules. Consequently, at 45 degrees the greater 
density and weight of the water cause the fat globules to 
rise through the depth of 20 inches more quickly than they 
will rise through three inches at 60 or 65 degrees, and pro¬ 
portionately through 10 inches. The flaring form of the 
pan would have no result except at the sides, while the 
smallness of the pails in diameter, eight or nine inches, 
tends to cool milk more quickly and hasten the rising of 
the cream. The separation of the fat globules is aided by 
diluting the milk with water in both cases, and many 
Fig. 107. 
dairynnn are in the habit of adding a little water to the 
milk for this purpose. Indeed, this is an ancient practice, 
which I remember nearly or quite 50 years ago being In use 
in butter dairies. 
This dilution of the milk, with rapid reduction of'tem- 
perature of 40 degrees, is practiced now in some dairies, to 
avoid the use of ice. The milk, being diluted with one- 
third its bulk of water at 135 degrees as soon as it is 
brought from the cows is raised to 100 degrees. Put in 20- 
inch pails and in water at 60 degrees, it is cooled 40 degrees, 
and the cream is all raised in 24 hours as well as by the 
usual setting in water at 45 degrees. This result is due to 
the reduction of the viscosity of the milk, by which the 
rising of the lighter fat globules is much helped. The 
rising of the fat globules is due to the pressure of the 
heavier liquid, which tends to settle to the bottom, and 
thus forces the lighter matter to the top, just as the pres¬ 
sure of the heavier air. which is exerted in every direction, 
upwards as well as downwards and sidewise, forces up a 
balloon, which in common parlance is said to rise because 
of its lightness. The very same organic law acts in the 
rising of the cream, and a balloon will rise faster in cold 
weather or in the evening than at noon, hence balloon 
ascensions are made in the evening, and not at mid-day. 
HENKY STEWART. 
Size of the Fat Globules. 
The philosophy of cream rising depends certainly upon 
the difference in the specific gravity of the milk and the 
cream, or rather of the globules of fat which exist free in 
the fluid in the form of an emulsion, and as a cork rises 
so these lighter fat globules rise in the denser 
pecific gravity of milk with four per cent, of 
1.03 ; the specific gravity of the but- 
a difference of about 13 per cent, 
small, and milk being a solu- 
aen, is a viscid fluid which, 
them in suspension, 
Lence the cream 
the milk 
en the 
LIFTING GIN. 
At Figure 107 is shown a convenient and powerful hand- 
machine for raising timbers, logs for sawing, corners of 
buildings, anu heavy weights of various kinds. Two 
strong men upon the lever can raise from two to three tons 
or more. The frame is made of two-inch planks six feet 
in length and eight inches in width. Two rows of inch 
holes are bored into these 4)4 inches apart, the holes being 
four inches apart in the row, measuring from center to 
center. The holes of one row are directly opposite a point 
midway between those of the other, as shown at a. The 
sides are firmly bolted together at top and bottom with 
ends 2)4 inches thick, as shown at b b. Have the black¬ 
smith make a couple of inch iron pins 10 inches long with 
strong rings in each, as shown at c c. Next have a hook 
de 16 inches long, from inch-square steel, the very best 
being required to insure strength, and a 12K by 2K inch 
link from one-half inch rod, which is attached to the hook 
as shown at d, allowing the link to play nicely in the hook. 
For the lever procure a bar of iron two feet in length, 
three inches in width and one inch thick. In this make 
notches to fit the pins, 4% inches apart from center to 
center, the first one being 1% inch from the end of the bar, 
and one diagonally opposite to fit the link as shown at e. 
In a stout lever, 4)4 feet long, cut a slot down the center 
half the length and the same thickness as the bar, bolt to 
the lever and tighten with an iron band as shown at f. 
To operate, place the frame upright against the object to 
be raised ; place the lever as shown at g, insert the pin h, 
bear down on the lever and insert the pin in the next hole 
higher on the other side; then raise again, put in pin 
No. 1, and proceed as before until the desired bight is ob¬ 
tained. When raising logs or any object against which 
the top of the frame does not rest, the top should be braced 
as shown at Figure 107. The machine has been in use here 
for several years and gives excellent satisfaction. 
Plainwell, Mich. WM. archer. 
TALKS AND THOUGHTS ABOUT POULTRY”. 
Big Grains In Small Crops. 
How are little chickens able to digest whole grain ? I 
have been asking myself this question in watching my 
chicks of two days old eat whole wheat and cracked corn 
with safety.* How do they “ grind it up » ” Asa little girl 
at our place said the other day—“They must be born with 
gravel in ’em.” 
ANSWERED BY P. H. JACOBS. 
This question is one that I had once asked myself. The 
fact is, chicks of a few days of age eat but little, really, and 
they drink more, in proportion, than they eat. The gizzard 
is capable of pulverizing food without the aid of grit, but 
only to a limited extent. When grains are passed into the 
gizzard, and there is no grit there, the gizzard is assisted 
by the rubbing of the grains against each other, the water 
assisting to soften the food also. The gizzard of a chick is 
larger, in proportion, than that of the adult, and really 
performs less service; while the chick may be sustained in 
its early stage by the power of the gizzard to reduce the 
food; at a later stage grit will be necessary, because of the 
greater work to be performed by the gizzard. Hence, 
while the chick may have no difficulty, on account of 
greater capacity, to reduce its proportionate amount of 
food, the gizzard of a larger chicken would soon be over¬ 
taxed, unless aided by grit, and the bird dies of in¬ 
anition. 
Eggs for Hatching. 
In the R. N.-Y” . of May 17, page 318. is an article by Mr 
Henry Hales, headed “Transported Eggs for Hatching,” 
in which the writer calls attention to the fact that a hen 
which closely sat on her eggs hatched no chicks, while the 
other, which came off frequently, brought off a good 
brood. Then Mr. H. states that the close sitter was con¬ 
tinually turning her eggs, which indicated that too much 
turning of the eggs will destroy their vitality, and the 
failure to hatch was thus accounted for. He also gives 
this as a reason for allowing eggs to rest after a journey, 
in order to allow “ the soft contents to settle in a normal 
condition.” 
1 think Mr. Hales’s conclusions are erroneous. In the 
first place, there is no vacuum in an egg, and, next, when 
the contents are in such a condition that they must “ settle ” 
the egg will never hatch. The reason why a close sitter 
fails to hatch is this: The hen that has a clutch of eggs 
that are fertile does not provide all of the heat, the animal 
heat of the chicks in the eggs (which is constantly being 
given off) assisting her. If all the eggs are fertile she will 
leave the nest frequently because the temperature is too 
high, while the cRse sitter, which does not leave her nest, 
sits closely because she feels the lack of heat iu the eggs, 
which are infertile, and contain no chicks. The one is as¬ 
sisted by her chicks in the eggs, and the other attempts, by 
remaining closely on her nest, to perform an impossibility 
—hatch infertile eggs. As they feel cold to her, she con¬ 
stantly draws the outer ones to the center (turning them) 
and does her fullest duty, but all in vain. All hens turn 
their eggs in the nest, but the colder the eggs the more 
frequently it is done. A hen remains closely on her nest, 
also, when the chicks are weak, going over the time to 
hatch, but if she has a good clutch of fertile eggs, from 
vigorous parents, the animal heat of the chicks will force 
her to go off the nest to prevent ovei heating. The greater 
the number of fertile eggs in a nest the better for each 
chick, as they assist each other by their heat. The same 
rule applies to incubators. The chicks provide a portion 
of the heat. p. H. j. 
A Portable Hennery. 
Only those who have tried the experiment know the ad¬ 
vantage and benefit derived from having poultry in an 
orchard, or being able to pasture them just where one 
chooses. This object is attained through the medium of a 
portable hen-house, one form of which is shown in the 
sketch at Fig. 109. It is about 10 feet long and five wide, 
and is provided with stationary perches. One slat at each 
side projects 18 inches, as at a a a. These are used as 
handles fo” carrying it about. A small door may be 
hinged at the front end if desired. If hens are kept in this 
for a few days and fed well, they will soon learn it is their 
home and return to it each evening. In moving about it 
should not be carried a long distance at a time, only a few 
rods, so that they may not lose knowledge of the location. 
By an arrangement of this kind large flocks of poultry are 
kept during the summer at pasture in some field near the 
buildings, and not only do they fertilize the ground but 
destroy immense quantities of insects. Since these port¬ 
able houses are mostly used in orchards, nesting boxes 
should also be placed inside. l. d. s. 
