{"1": {"fulltext": "SF 263\\n.M75\\nCopy 1\\nJOPIES RECE1\\nNOV 6\\nBUTTER MAKING\\nFOR YOUNG CREAMERY BUTTER-MAKERS,\\nCREAMERY MANAGERS\\nAND\\nPRIVATE DAIRYMEN\\nBY\\nmi t s\\nj^*** Wtnnetka, Illinois.\\nsT\\nCOPYRIGHTED\\nFirst Edition Price 50 Oonts\\nA DANISH CO-OPERATIVE CREAMERY.", "height": "4465", "width": "2892", "jp2-path": "abcinbuttermakin00monr_0001.jp2"}, "2": {"fulltext": "Knowledae\\nof the aggregate results from\\nyour herd ought not to satisfy you.\\nYour aim should be to bring the average\\nup to the best results from 3 our best\\ncow. This is up-to-date dairying. What\\nyou want is quality, not quantity. In\\norder to intelligently weed out your\\nherd you should have one of our\\nROE HAND TESTERS\\nYou may be surprised to find that some of your cows which have been\\nfilling the pail have been filling it with water, Knowledge gives confi-\\ndence. These are things that it will PAY 7 YOU TO KNOW. Our prices\\non these Testers are reasonable. Write for them.\\nK SHNITHRY\\nIDilK and Cream Ticket\\nA coupon milk and cream ticket is the\\nonly milk or cream ticket that complies\\nwith all sanitary requirements, and is also\\nthe only milk ticket by which a complete\\ncheck can be kept on both customer and\\ndriver. We would like to send you a\\nsample.\\nWe have a large, np-to-date and com-\\nplete line of Milk Dealers Supplies. Every-\\nthing you need. Our Ideal Milk Jars and Caps are the best on the\\nmarket. Write for sample.\\nOur latest Milk Dealers Price Current contains new ideas and new\\napparatus. May we send you one?\\nAlpha De Laval Separators, Ideal Skim Milk Weighers, Elgin Style Ash\\nTubs, Spruce Australian Butter Boxes, Ideal Turbine Testers,\\nStearns Style Spruce Tubs, Ideal Corrosive Sublimate Tab-\\nlets, Refrigerating Machinery, Ideal Clanslng Powder.\\nCreamery Package Mfg. Co.\\nBranch Houses\u00e2\u0080\u0094\\nKansas City, Mo.\\nWaterloo, la.\\n1, 3 and 5 W. Washington St.\\nMinneapolis, Minn.\\nOmaha, Neb.\\nCHICAGO, ILL.\\nWe are agents for Hansen s Butter and Cheese Color, Rentier Extract,\\nalso W. R. Butter Color.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0002.jp2"}, "3": {"fulltext": "IN\\nBUTTER MAKING\\nFOR YOUNG CREAMERY BUTTER-MAKERS,\\nCREAMERY MANAGERS\\nAND\\nPRIVATE DAIRYMEN\\nBY\\nJ. h. :Moisr:R,A.:D\\nWinnetka, Illinois.\\nA DANISH CO-OPERATIVE CREAMERY.\\nV_", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0003.jp2"}, "4": {"fulltext": "48637\\nTHE THREE FIRST\\n^tiKPicar) JDai v Schools\\nWISCONSIN DAIRY SCHOOL, Madison.\\nWO COPIES RECEI\\nMINNESOTA DAIRY SCHOOL, St. Anthony Park.\\nwove. 188a\\nz\\nIOWA COLLEGE CREAMERY AND DAIRY SCHOOL, Ames.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0004.jp2"}, "5": {"fulltext": "SECOND COPY,\\ndo not pretend to fill a long-felt want by publishing\\nthis little book. Indeed, I realize how absurd it is\\nfor a man who denounces the so-called general pur-\\npose cow to the dairymen, to publish a small gen-\\neral purpose book.\\nNevertheless, I hope many private dairymen as well as\\ncreamery men will find pointers in it which will make it worth\\ntheir while to read it.\\nIf I only succeed in making the reader eager for more in-\\nformation, I shall have accomplished one of my purposes,\\nand the other, to make some money for myself, I trust a quick\\nsale of this edition will realize.\\nJ. H. MONEAD.\\nWixnetka, III., September, 1899.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0005.jp2"}, "6": {"fulltext": "CHAPTER I.\\nTHE MILK PRODUCTION.\\nWHICH COW DO YOU MILK?\\nFirst, catch your hare v is the instruction given by\\na certain authority in cooking, and the buttermaker, to\\nmake a success of his profession, must first of all see to it\\nDIDO.\\nthat his raw material milk is produced as cheaply as pos-\\nsible. This is the duty not only of the home buttermaker,\\nbut of the creamery buttermaker as well. No creamery can\\nsucceed in the long run where the patrons produce milk at a\\nloss.\\nThe question then is Which cow do you in ill-\\nDo you milk the blocky, plump Dido, who, though she\\ngave 5,562 lbs. of milk, or 216 lbs. of butter, produced the\\nlatter at a food cost of 18.2 cents per pound, or do you milk\\nthe spare, angular cow with a deep body, like Houston,\\nwho. produced the butter at a food cost of 10.8 cents per\\npound?", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0006.jp2"}, "7": {"fulltext": "In this question of Daiiy Form (compare illustration),\\nfirst raised by W. D. Hoard, lies the main secret of profitable\\nor unprofitable milk production buttermaking. There is\\nno room in this little treatise to go further into details of\\nthe interesting experiments reported by Prof. T. L. Haecker,\\nin Minnesota Experiment Station Bulletin 35. If this bul-\\nletin cannot be secured, a condensed report will be found in\\nthe Patron s Bulletin. (See list of books advertised.)\\nSome tests have also been made in Denmark, in which the\\ncost of production from 200 cows varied from 15.1 cents to\\n78.5 cents per pound of butter.\\nThese experiments show that the profitable dairy cow\\nis found not only by selecting a particular breed, but also\\nby paying strict attention to each individual cow. The aver-\\nft ISMEU\\nHOUSTON.\\nage cow is the curse of dairying. It requires no great in-\\ntelligence to see that it is better to milk six cows giving a\\ngood profit than to milk ten, four of which reduce if they\\ndo not annihilate the profit of the other six. But this is what\\nis being done on seven or eight farms out of ten.\\nIf it is important to test the individual cows of the dairy\\nbreeds, how much more with the so-called general purpose\\nor dual purpose cows. In my opinion it is possible for a\\nbreeder of beef cattle to produce a fair lot of milk on the\\nside at a profit, but it is folly to attempt producing steers\\nfrom dairy cows. Yet some splendid milkers may be found\\namong dual purpose cows and if they stand the test, why not\\nuse them?", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0007.jp2"}, "8": {"fulltext": "6\\nTEST ASSOCIATIONS.\\nIf the individual milk producers do not like to take the\\ntrouble to test their cows and keep an account with them,\\nten or twelve may co-operate and hire a young man to do it.\\nSuch a Test Association was started in 1895 in Denmark,\\nand in 1898 that country boasted of forty such. If desired,\\nthe selection and buying of pure-bred bulls may also be made\\nthe object of such an Association.\\nCo-operation is the only way in which the farmers can\\nhold up their end of the line.\\nIt is, however, very little work to weigh the milk from\\neach cow once a week and test it with a Babcock Tester.\\nIf there is no creamery nearby willing to do it cheaply, a\\ngood four or eight-bottle tester of the Roe pattern can be\\nbought for |6.50 to $8.00. (Figure 1, shows one made\\nby the A. H. Barber Mfg. Co., and the advertisement of the\\nCreamery Package Mfg. Co., shows a similar one, closed).\\nThe spindle-legged cheap tester should be avoided. But\\ntesting will not be treated here in detail, as Professors Far-\\nrington and Woll, in\\ntheir book on Milk Test-\\ning, (see list of books)\\ntreat the subject in an\\nexhaustive and practical\\nmanner, and every dairy-\\nman should buy this book\\nas well as a tester.\\nAs to keeping track\\nof the cost of food, there\\n[Fig. l.] is no need of weighing it\\nout to each cow; but it is enough to make a memorandum\\nnow and then and note the dates when changes are made, so\\nas to give a fair idea of what has been consumed during the\\nyear.\\nAs a beginning let creamery men and patrons co-operate\\nand keep track of the number of cows fed (not milked) by\\neach patron, so as to know the average milk yield on each farm\\nat the end of the year. The difference revealed will be an\\neye-opener and prove the necessity of testing each individual\\ncow.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0008.jp2"}, "9": {"fulltext": "WHAT FEED TO USE.\\nIt would be absurd to attempt to reply to this question,\\nwhich Prof. W. A. Henry, of Madison, Wis., has treated in\\nhis 600-page book Feeds and Feeding but it cannot be\\ndodged altogether in discussing the economical production\\nof milk.\\nAll food consists of various elements that are grouped\\nmainly as protein, a muscle producing element, and carbohy-\\ndrates (including fat) heat producing elements. Various ex-\\nperiments have shown that the best result is obtained\\nwhen these are present in the food in a certain proportion\\nand that it is simply waste (or nearly so), when either is given\\nin great excess, just as it would be waste to use lime as\\nmanure on a soil already rich in lime. What this proportion\\nshould be is a mooted question, and the Germans propose to\\nvary it according to the quantity of milk given suffice it here\\nto mention that Prof. Woll suggests 24.5 lbs. (dry matter)\\nwith a proportion of 1 lb. protein to 6.9 lbs. of carbohydrates.\\nThis ratio is based on the actual ration given by 128 success-\\nful American dairymen, but it seems to me that the economi-\\ncal ratio (proportion) will depend somewhat on circumstances,\\nthat is, on the local price of the various feeds. Judgment\\nmust be used to decide whether, for instance, to sell oats and\\ncorn and buy bran and oil meal or not, and cost of freight\\nand hauling must be considered.\\nIn our western states the carbohydrates are produced in\\nexcess and consequently the mistake of feeding too much of\\nthem is often made, as when corn is given in excess. T^ie\\nrations should be balanced up by adding bran, peas, linseed\\nor cotton seed meal, the latter containing over three times\\nas much protein as corn and only half the amount of carbo-\\nhydrates.\\nProf. T. L. Haecker has made up the following table of\\nvalues, based on the percentage of digestible protein:", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0009.jp2"}, "10": {"fulltext": "8\\nComparative Value per Ton or Bushel,\\nFeed Stuffs. when Bran is Worth\\n$4.50 $6 $8 $10 $12 $14\\nBran $4.50 $6.00 $8.00 $10.00 $12.00 $14.00\\nBarley 08 .11 .15 .18 .22 .25\\nCorn 09 .12 .16 .21 .25 .29\\nCorn and Cob Meal 08 .11 .15 .18 .22 .25\\nMilton Seed 10 .13 .17 .22 .26 .30\\nOats 05 .07 .09 .12 .14 .16\\nPeas 20 .28 .37 .47 .56 .65\\nRye 11 .14 .19 .24 .28 .33\\nShorts 3.60 4.80 6.40 8.00 9.60 11.20\\nWheat 12 .15 .20 .25 30 .34\\nCotton Seed Meal 11.52 15.36 20.48 25.60 30.72 35.84\\nLinseed Meal 9.93 13.25 17.66 22.08 26.50 30.91\\nComparative Value per Ton or Bushel\\nwhen Timothy is Worth\\n$4.50 $6 $8 $10 $12 $14\\nTimothy Hay $4.50 $6.00 $8.00 $10.00 $12.00 $14.00\\nClover Hay, Red 10.06 13.41 17.88 22.35 26.82 31.29\\nCorn Stover 2.65 3.53 4.70 5.88 7 04 8.23\\nFodderCorn 3.44 4.59 6.12 7.65 9.18 10.71\\nMillet Hay 5.16 6.88 9.18 11.47 13.76 16.06\\nPrairie Hay, Upland 4.63 6.17 8.23 10.29 12.35 14.41\\nPrairie Hay, Mixed 4.50 6.00 8 00 10.00 12.00 14.00\\nSedge Grass 4.50 6.00 8.00 10.00 12.00 14.00\\nIf 1 lb. of bran is worth 1 cent, then 1 lb. of barley i\u00c2\u00bb\\nworth 0.73, corn 0.74, corn and cob meal 0.52, millet seed\\n0.72, oats 0.74, peas 1.55, rye 0.84, shorts 0.8, wheat 0.88,\\ncotton seed meal 2.5, and linseed meal 2.21 cents.\\nHe maintains that, in the west at least, the carbohy-\\ndrates can be obtained at a nominal cost in straw, corn-\\nstalks, etc.\\nUntil the younger generation of farmers is educated up\\nto these calculations, it is a simple matter to write to your\\nExperiment Station and state what feed stuffs you have and\\ntheir selling value as well as local prices of bran, oilmeal,\\netc., and ask for suggestions as to proper rations. Or, if you\\nare as you ought to be a subscriber to Hoard s Dairyman\\nyou simply write to that paper.\\nBut, and a very large BUT, we must always bear in\\nmind that these chemical analyses of feeds are averages and\\nmay not fit your case exactly, and that the practical farmer,\\nwhile taking hints from the chemist, will feed his cows with\\none eye on the milk pail and the other on the excrements.\\nGive your cows a variety of sound feed, and if stabled, pro-\\nvide a succulent food, either roots or silage, and remem-\\nber that where corn will grow no cheaper food basis exists\\nthan well-preserved silage.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0010.jp2"}, "11": {"fulltext": "9\\nIn summer the most common mistake, which increases\\nthe cost of production, is to allow the cows to shrink in yield\\nwhen pastures are getting poor, instead of supplementing\\nthem at once with some sort of a soiling crop. Any dairy\\nfarmer deserving the name should have a few acres planted\\nfor this purpose. If not needed it is not lost. Silage is also\\nused for helping out pastures by such men as H. B. Gurler.\\nFinally let me put in a word for cutting hay early and curing\\nit as hay and not as straw, and for the making of oat-hay.\\nThese general outlines being observed and the feeding\\nand watering being done at regular hours, we have done\\nwhat is possible to produce cheap milk as far as feeding is\\nconcerned.\\nI mention six daily rations which Prof. Woll recommends\\nas good examples.\\n1. Corn silage 40 lbs., clover hay 8 lbs., wheat bran 6\\nlbs. and corn-meal 3 lbs.\\n2. Corn fodder 20 lbs., hay 6 lbs., oats 4 lbs., shorts 4\\nlbs., oil meal 2 lbs.\\n3. Corn silage 50 lbs., corn stover 6 lbs., oats 6 lbs., malt\\nsprouts 4 lbs., corn-meal 2 lbs.\\n4. Corn silage 30 lbs., hay 15 lbs., wheat bran 3 lbs.,\\ncorn-meal 3 lbs., cotton seed meal 2 lbs.\\n5. Timothy hay 10 lbs., clover hay 8 lbs., wheat bran 6\\nlbs., oats 6 lbs.\\n6. Corn fodder 20 lbs., clover hay 8 lbs., oats 6 lbs., oil\\nmeal 3 lbs.\\nINFLUENCE OF FEED ON THE RICHNESS OF MILK.\\nMost farmers as well as scientists labored for years under\\nthe delusion that an increase in the feed, and especially in\\nthat rich in fat, would increase the percentage of fat in the\\nmilk. Later experiments have proven that this is not true\\nto any extent worth mentioning. Feeding to excess or feed-\\ning very rich food may for a short time increase the richness,\\nbut it soon drops into the percentage normal for each cow\\nand the ambitious breeder who tests his cows that way\\nhas a fair chance of ruining them for life.\\nWhy! starving a cow will make her give abnormally\\nrich milk, though less of it.\\nIncreasing the feed of a cow, not fed up to her full\\ncapacity, will increase the milk yield the total amount of\\nbutterfat produced but not the percentage of fat in the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0011.jp2"}, "12": {"fulltext": "10\\nmilk. If this old belief were correct, we should be able to\\nmake Holsteins give Jersey milk!\\nWe want to feed all a cow will pay for no more, no less.\\nWHAT CARE DO YOU GIVE YOUR COWS?\\nThe right cows being secured and the right feed given at\\nregular hours, we may yet lose the advantages gained if the\\ncows are kept shivering in the lea of a strawstack or suffocat-\\ning in a dark, close stable.\\nIf she is left to shiver in fall rains and snow, the cow\\nwill not only utilize a large amount of her feed as a fuel to\\nkeep warm, (an expensive firewood, indeed), but, as experi-\\nments in Denmark have shown, she will change the composi-\\ntion of the butterfat in her milk so much that the butter is\\nliable to be mistaken for oleomargarine! I have no doubt\\nthis is the r\u00c2\u00a3al cause of that lack of flavor every fall, for\\nwhich our butter merchants blame the frozen grass.\\nThere is no need of providing fancy stables. We may\\neven make fairly good ones with a clay floor and the walls\\nand roof of straw, if we only provide ventilation and light.\\nThe latter calls for the heaviest cash outlay, but sashes are\\nnow so cheap and the value of light of so great importance to\\nthe health of the cows that there is no excuse for not having\\nplent} of it.\\nAs to ventilation, I give a cross section of a stable 14\\nfeet by 36 and 8 feet high. A wooden flue or two A A is\\nplaced along one\\nwall and made high\\nenough to give\\nsome draft at least\\nfour feet above the\\nridge of the roof.\\nOn the opposite\\nwall are inserted\\ntwo or three flues\\nlike B B, or, if the\\nwall is a double\\nboarded one, the air\\nmay be taken in by leaving a board out between two studs on\\nthe outside at K (on the piece of wall shown) and another\\none on the inside at N, but in that case a board M should be", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0012.jp2"}, "13": {"fulltext": "11\\nnailed in a slanting position with end pieces on either side so\\nas to give the air a slant in direction of the ceiling.\\nAs to the size of the flues, Prof. King, of Madison, Wis.,\\nconsiders that for 20 cows, they should have a cross-section\\n2 feet by 2 feet. The intake of fresh air need not be nearly\\nso large, as there are always leaks at windows and doors and\\nit is better to have several small intakes to prevent draught.\\nThis principle air circulation without draught on the cows\\ncan be applied to a straw stable as well as to the most ex-\\npensive one.\\nComfort is an important element in cheap milk produc-\\ntion, and while fixed stanchion may make it easier to keep\\nthe cows clean, we need only observe them when lying in the\\npasture to know how cruel and unnatural their position must\\nbe in those animal stocks.\\nTying them, or if it can be afforded one of the mod-\\nern stalls like the Bidwell or the Drown are the only\\nright systems and a liberal supply of bedding will not only\\nhelp to keep them clean and make them comfortable, but in-\\ncrease the manure heap, which the Danish farmers call their\\ngold mine.\\nTo keep a cow tied up all winter is in no way a natural\\ntreatment, and though it is done by many gOod dairymen\\n(thus universally in Holland and Denmark), the trend is now\\nto do as Mr. H. B. Gurler recommends in his American\\nDairying, give them lukewarm water outside, and if the\\nweather is fairly mild let them remain there an hour or two\\nat their option. This advice should not be misunderstood as\\na defense for those farmers who turn their cows out to drink\\nthrough a hole in the ice on the watering trough.\\nThe more the cow is deprived of exercise, the greater the\\nneed of keeping the pores of the skin open by daily carding\\nand brushing. Indeed, this is not only a question of health\\n(cheap milk production), but also of cleanliness (pure milk).\\nIt is a wonder to me that the farmer who will give his time\\nwillingly to keep his horse clean, begrudges it to his cows.\\nIt is a question of health in both cases, but in the latter it is\\nalso a question of health to his own family and those who\\nmay drink the milk, not to speak of the quality of the butter.\\nEither on the farm or in the creamery, quality means dollars\\nand cents.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0013.jp2"}, "14": {"fulltext": "12\\nMILKING.\\nThe manner in which the milking is done has also an influ-\\nence on the cost of production. Regular hours are all-im-\\nportant and so is kindness. Indeed, I do not believe any one\\nquite a success as a milker unless he (or she) can make the\\ncow look upon him (or her) as an adopted child.\\nThe importance of milking the very last drop is due not only\\nto the fact that the last pint is many times more valuable\\n(richer in butterfat) than the first, but also to the fact that\\nit helps to keep up the flow of milk and extend the milking\\nperiod. This is especially important in developing heifers.\\nCleanliness in milking means quality in the butter. If\\nthe cows are cleaned and brushed an hour or so before milk-\\ning, so as to let the dust settle, the only precaution needed\\nis dampening the udder with a wet cloth so as to prevent\\nscales and dust from falling into the pail. Many milkers\\nhave the bad habit to let their fingers get wet, sometimes de-\\nliberately dipping them into the milk, so as to make them\\nslide down the teats. The proper way is to milk with per-\\nfectly dry hands, by squeezing, not by sliding. Only in strip-\\nping to start the flow and to get the last drops of milk, it may\\nbe preferable to slide the fingers down the teats.\\nIt is hardly necessary to say that hands and fingernails\\nmust be clean and that all utensils must first be rinsed with\\ncold water and then carefully washed and scrubbed using\\nsoda, the excellent Savograni or Gold Dust (never com-\\nmon soap) when needed and finally rinsed with boiling\\n(not 190 or 200, but 212 deg. Fah.) water. The pails and cans\\nshould be easy to clean and the seams soldered perfectly\\nsmooth as any little unevenness in the surface makes them\\nmore difficult to clean.\\nThese rules for producing clean milk are not new; over\\na hundred years ago they were observed by the good butter-\\nmakers, but it remained for the last decade of this century\\nto explain the reason why, and thus make the tedious work\\neasy.\\nSouring of milk, and indeed most of the taints from\\nwhich milk may suffer, have been shown by our scientists to\\nbe due to various bacteria. These bacteria thrive in the excre-\\nments and dirt, and they float on the dust and drop into the\\npail while milking; they abound in the little specks of dried\\nmilk left in the crevices in badly soldered cans in poorly", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0014.jp2"}, "15": {"fulltext": "13\\ncleaned strainers, in rags used, or rather misused, for wiping\\nthe cans after washing (which should never be done) in dust\\ngathered on the cow s hide, under the fingernails of the. man\\nwho milks, in fact everywhere.\\nWhen we know this, we understand the necessity of the\\nprecautions hinted at, and when we know that these bacteria\\nwill multiply in the warm milk much more rapidly than in\\ncold, we understand the value of cooling the milk as much\\nas possible at once in order to deliver the milk in the best\\ncondition to the creamery.\\nEvery bacterium which is in the milk as it leaves the\\nstables will multiply 23 times in two hours at 95 deg., 215\\ntimes in four hours and 3,800 times in six hours. But if the\\nmilk is cooled to 55 deg. they will multiply only 4 times in\\ntwo hours, 8 times in four hours and 435 times in six hours,\\nwhile if chilled in ice they will hardly increase at all.\\nBETTER CARE NEEDED FOR MILK SENT TO THE CREAMERY.\\nIt is not so hard to convince the private dairyman of the\\nneed of all these precautions, he will at once see their value in\\na better product better price. But he should also be will-\\ning to acknowledge their need when sending the milk to be\\nmade into butter at the creamery. He is just as much in-\\nterested in the final result whether the creamery be run on\\na strictly co-operative basis or by an individual. Indeed,\\nas the milk has to be transported before being separated and\\nthe bacteria get a better chance to develop than if the butter\\nis made on the farm, handling the milk for the creamery re-\\nquires more care. If patrons understand this and act ac-\\ncordingly, it will be easy to increase the value of our cream-\\nery butter from 1 to 2 cents a jslound, or, for the United States,\\nsay from three to six million dollars.\\nCOOLING AND AERATING.\\nExperience has shown that the very best way of prepar-\\ning milk for hauling is to run it over one of the combined\\naerators and coolers. The two best styles are represented\\nby Fig. 2, the Star Cooler, and by Fig. 3, the Champion\\nCooler. The first is arranged so as to have water, or better\\nstill, iced water, flowing in the opposite direction from the\\nmilk and will cool the milk in the most economical manner.\\nOther manufactures, such as A. H. Keid Yt. Farm Machine", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0015.jp2"}, "16": {"fulltext": "14\\nCo., etc., make similar coolers. The second is preferable\\nwhere water is scarce.\\n[Fig. 2.] [Fig. 3.1\\nThe compromise of aeration without cooling more than\\nthe temperature of the air will allow, will\\nbe far better than straining directly into\\nthe shipping can, and for this purpose the\\nsimple apparatus shown in Fig. 4 is satis-\\nfactory. It consists simply of a pail with\\nperforated bottom into which the milk is\\nstrained and from there drops into the re-\\nceiving funnel. It is made by D. H. Bur-\\nrell Co., Little Falls, N. Y.\\nSetting the can in cold water and aera-\\ntiug by dipping is, if conscientiously done\\na great help, but the way it is usually\\ndone it is a delusion and a snare.\\nA NEW MILK CAN.\\nAttention has been drawn\\nto the importance, in buying cans and\\npails, of seeing that the soldering is smooth\\nand even, but even if it is, the seams remain I\\nthe danger point. In Fig. 4J, I illustrate\\nthe very latest Danish improvement. The\\ncans are made of two pieces, pressed out of\\nthe very best English steel plate, joined\\nin the middle of the side and heavily tin-\\n[Fig.4^.]\\nk", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0016.jp2"}, "17": {"fulltext": "15\\nned. The cover is of one piece and the handles only are riveted.\\nDairy Councillor Boeggild strongly recommends this can in\\nMaelkeritidende though time has not allowed its durability\\nto be tested. The price for the 8-gallon size is f 3.00 in Den-\\nmark, but if it is durable it would be cheap at $5.00.\\nSTRAINING.\\nThe strainers on the market are innumerable, but most of\\nthem are delusions and snares. Prevention is far better\\nthan cure. In the first place all the fine metal strainers\\nonly keep the coarse dirt and chaff out, moreover nearly all\\nof them allow the milk to rinse the spores and bacteria off\\nthe dirt as it lies caught in the meshes. Fine muslin is\\nbetter, and light flannel is the best, as long as it is kept clean,\\nand renewed when felted, so as to delay the work too\\nmuch. I am not in favor of the so-called sanitary milk pail,\\nwith a small opening in the top to admit a strainer, in which\\nthe milking is done, the difficulty in keeping it clean counter-\\nbalances, in my opinion, the advantage.\\nFar better will it be to cover the pail with a piece of\\nlight flannel or double muslin, allowing it to sag in the\\nmiddle; four cloth pins will keep it in place. For straining\\ninto the shipping can or separator tank, I also prefer these\\nstrainers that are easy to clean, having no nooks and corners.\\nThe only strainer, it seems to me, on the right principle, is\\nthat made by John Boyd, where the milk is poured through\\na funnel and is forced up through the cloth into the strainer\\ncan, but even this has the drawback of being difficult to clean.\\nKEEPING ACCOUNT.\\nI simply suggest the following ruling for {he record of the\\nindividual cows. It requires two pages with 26 lines for each\\ncow. In the column For Week you insert the Total milk\\nyield multiplied by seven, and in that of Pounds Butter Fat\\nthe result multiplied by the percentage of fat and divided by\\n100. To calculate butter yield add one-sixth to the butter\\nfat.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0017.jp2"}, "18": {"fulltext": "16\\nWeekly Record of Cow No Born\\nServed Due\\nThe calf dropped\\nDate of\\nTest.\\nMILK IN POUNDS.\\nBabcock\\nTest.\\nPound s\\nButter\\nFat.\\nMorn-\\ning.\\nEven-\\ning.\\nTotal.\\nFor\\nweek.\\nRemarks.\\nIn testing cows they should be milked at exactly the\\nsame hour in the evening on the test day as on the day before.\\nThe total milk should be weighed or measured daily in order\\nto control the production, and so should that used in the\\nhouse or for the calves. The last pointer I desire to give in\\nthis chapter is to suggest either the offering of premiums, as\\nMr. Gurler does, to those milkers (be they hired men or your\\nown boys and girls) whose cows keep up the milk flow best,\\nor making them co-partners by giving them a certain share\\nin whatever the cows yield during the year over a certain\\namount. If you do this and let the milking be counted as\\n\u00e2\u0096\u00a0work and not as a little extra cJiore to be done after dark\\n(sooner or later, as the field work may allow), you will find\\nthe cows will respond and the cost of production will be re-\\nduced.\\nProf. Haecker s Ideal Calf, Young Houston.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0018.jp2"}, "19": {"fulltext": "17\\nCHAPTEE II.\\nRECEIVING MILK AT THE CREAMERY.\\nTHE GREATEST TRIAL.\\nThe greatest trials of a creamery buttermaker are at the\\nweighcan. It is there he must show his experience of human\\nnature, his diplomacy and his sense of justice. We will pre-\\nsume that the proprietors (individual or co-operative) have\\ngiven him the strong moral backing of a well-built, neatly\\npainted creamery with neat surroundings, as well as full\\nauthority to reject poor milk. We will also presume that he\\nhas recognized the same principle by keeping the platform,\\nthe scales, the wall and his person perfectly neat and clean.\\n(This presupposes also that he is not expected to be on a\\njump between the boiler and the receiving can).\\nAll this given, he has yet to show his diplomacy by treat-\\ning the various patrons in a way to suit their individual\\nidiocracies, so as to obtain the desired result pure, clean\\nmilk. He has yet to show his backbone and sense of justice\\nby refusing to accept tainted milk, which he knows will de-\\nteriorate the quality of butter, even if it belongs to the owner\\nor one of the directors. He has yet to learn that the patron s\\ninterests are identical with his own. Every patron delivering\\nmilk should back up such a milk receiver, he is fighting in\\ntheir interest, as they would lose by the acceptance of the\\ntainted milk.\\nTESTING MILK.\\nTo run a creamery on the pooling system is so absurd\\nthat it requires no mention. I am in reality in favor of\\nhaving an outsider best, a woman, receive, and take the\\nsamples and test the milk, but in any case the testing should\\nbe done openly and fairly to all and no one should do this\\nwork who has not carefully studied Professors Farrington\\nand Woll s book on Milk Testing. Suffice it here to say\\n\u00e2\u0080\u00942", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0019.jp2"}, "20": {"fulltext": "18\\nthat the better the milk has been cared for, the easier it is to\\nsecure a uniform fair sample. No maker can afford to juggle\\nwith the test or the scale either to favor certain patrons or to\\nmake a showing of paying more for butterfat than does a\\nneighboring creamery by reading the test low or giving short\\nweight. In the first case he steals from some patrons in\\nfavor of others, in the second case, he is simply helping his\\nemploye or his patrons to fool themselves and others.\\nGETTING A FAIR SAMPLE.\\nIn testing it must be remembered that the taking of a\\ncorrect sample is the most important part of the work and\\nthat when milk is left at rest only for a few minutes, the\\ncream will commence to rise and it will make a difference\\nwhether the sample is taken from the top, the bottom or the\\ncenter.\\nWith small lots, as for instance when sampling single\\ncow s milk, it is easy enough to get a fair sample by pouring\\nthe milk from one bucket to another a few times, but this\\nmust not be done so violently as to make it foam too much.\\nIf close work is desired for composite samples (the collecting\\nof two or more samples for testing at once) the Scovell\\ntube is safest to use. By this, if the sample is taken from\\na cylindrical vessel, a proportionate amount is secured each\\ntime. Thus, if a cow should give 30 lbs. of 3 per cent milk in\\none milking and 15 lbs. of 5 per cent milk in the next (to\\nquote an exaggerated example) the result would be exactly\\ncorrect; whereas, if we took equal samples, the result would\\nbe too high.\\nBut the difficulty in getting a good sample is greatly in-\\ncreased when we come to large quantities of milk as delivered\\nat the creameries. It is true that, if the milk is delivered\\nevery day, and has been stirred while cooling, the pouring\\ninto the weigh can and a few vigorous strokes with a long-\\nhandled dipper will enable us to get a fair sample. Yet\\npatrons don t seem to realize the advantage of taking good\\ncare of the milk and the result is that cream clots will float\\non top. In taking the sample these must be avoided, the re-\\nsult is a lower test.\\nThe Scovell tube is to 1 inch in diameter, with three\\nopenings and has a cap at the bottom. The tube is pushed\\ngently to the bottom of the can and pressed so as to push", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0020.jp2"}, "21": {"fulltext": "19\\nthe cap above the openings and thus a column of milk ex-\\nactly like that in the can is secured.\\nFor creamery work the objection is that too large a\\nsample is secured and also that in doing the work as must\\nbe in a hurry, milk is apt to adhere to the outside and if\\nthere is any cream on top this will naturally hang on and\\npart of it get mixed with the sample. Of course this can be\\navoided by holding a cloth round the tube in one hand while\\npulling it out with the other.\\nAn improved or modified sampler is patented by Messrs.\\nKolarik Werder, and will soon be out on the market. This\\nconsists of a tube connected with a small faucet at the bottom\\nof the weigh can, and provided with a series of narrow open-\\nings, forming virtually a slit on one side. A rod with a\\nhandle fits tight into this tube and has a groove not larger than\\nwill hold a suitable sample. The rod is set so that the groove\\ncorresponds to the slit in the tube and the milk fills the groove.\\nA twist of the rod shuts the slit in the tube and allows the milk\\nin the groove to run out of the faucet. If this sampler is made\\nso as to be easily removed and cleaned, it seems to deserve in-\\nvestigation by creamerymen.\\nAnother system has been used, namely to have a very fine\\nhole or drip-cock in the conductor from the weigh can to the\\nreceiving vat to catch the drip. Experiments at Wisconsin\\nDairy School have shown this method to be very exact.\\nTHE FERMENTATION TEST.\\nThe test for fat is, however, a simple question of a little\\ncare and absolute honesty while the test for taint is far more\\ndifficult.\\nWhen milk arrives at a temperature between 70 and 90\\ndegress and the receivers nose is in good working order, it is\\ncomparatively easy to discover taint, but when the milk arrives\\nice cold it has to be badly tainted to be detected at once.\\nThe receiver should take the cover off the cans personally\\nso as to get the very first whiff. He should first see that the out-\\nside of the can is clean and when pouring the milk into the\\nweigh can he should watch the bottom and the seams of the\\ncan. The patron should not get huffy, but rather be pleased\\nwhen he sees such a close examination.\\nThe truth is that the patron if he does his duty is more", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0021.jp2"}, "22": {"fulltext": "20\\nlikely to know when the milk is bad and should draw the re-\\nceivers attention to it.\\nEven with the greatest care, tainted milk will be taken in\\nand the only way to locate the trouble is to use the Fermenta-\\ntion Test. When it is located visit the farm and if the com-\\nbined efforts of farmer and buttermaker cannot discover the\\ncause, then the same test should be applied to each cow.\\nThe test is simply to sterilize by boiling, some glass lubes\\n5x1 inch (or else the common sense half pint bottles) and\\ntake a sample of milk in each. Keep these covered at a tem-\\nperature from 90 to 110 degrees, by keeping in warm water.\\nAfter five or six hours observe them, without shaking, every\\nhour or so, note the time of coagulation and after 12 to 24\\nhours see how the curd acts. If it remains one solid column\\nlike pure marble and on being shaken up has a pleasant, clean\\nacid smell and taste, the milk is first-class. If, on the other\\nhand, the curd has a large number more or less irregular holes,\\nit will, as a rule, when shaken, have a stench which will con-\\nvince the most skeptical patron. In Fig. 5 I illustrate the\\noriginal Gerber test, in which a lamp heats the water bath.\\n[Fig. 5.]\\nThis test will also help the private dairyman in trouble\\nand indeed it is the duty of every farmer who receives a com-\\nplaint from the creamery to attempt to find the cause, and in\\nthe last instance make this test.\\nI should not be afraid of guaranteeing my butter at a\\ncreamery if the farmers kept a sample of their milk under this\\ntest and only sent me such as their wives were willing to drink\\nat the end of the test.\\nAs to acidity, I am not so afraid of that, as long as the\\nseparator does not get clogged, and, unless I wanted to pas-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0022.jp2"}, "23": {"fulltext": "21\\nteurize it, the nose and tongue is guide enough without the\\naid of the Acid Test.\\nAt the weigh can is the weak point of co-operative dairy-\\ning, be the factory run by an individual or by the farmers, and\\nnot until patrons have the moral conviction that to deliver\\ntainted milk at a creamery is not only to steal from the creamery-\\nman, but also from their fellow patrons, not until then, I say,\\nhave we any hope of a perfect product from our creameries.\\nCans in transit should be protected against sun and dust,\\nand in very hot weather it will be found a good thing to cover\\nthem with a wet blanket, as the evaporation of the water will\\ncool the cans.\\nTo secure the desired co-operation, it is much to be pre-\\nferred that the patrons take turns in delivery instead of having\\nregular milk haulers. If these have to be employed, as great\\ncare should be used in selecting them as by our President in\\nselecting an ambassador. Unless the milk receiver knows the\\nhauler to be a man of discretion, he had better not complain\\nabout the milk to him, but, if possible, call on the farmer in\\nperson, or ask him to call at the creamery.\\no^^jb\\nT-^^t^0^\\nF^^-fT wan ftn\\n\\\\\u00e2\u0080\u0094-^L^3M~^\\n\u00e2\u0096\u00a0sf!E\u00c2\u00a7SH\\nij\\nii\\n^hbkss\\nflj \u00e2\u0096\u00a0gii- fc\\n?S1 Eli\\nH Willi\\nm p\\nlleJ-i HI 1\\n1 1 3s IjL\\nj-^-^l\\nJ c\\na\\n=^_\\nP\\n_\\n_\\nS^-=^\u00e2\u0080\u0094\\n_ -Jul\\n=_\u00e2\u0080\u0094\\nCork Buttermarket.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0023.jp2"}, "24": {"fulltext": "22\\nCHAPTER III.\\nRAISING THE CREAM\\nCOMPOSITION OF MILK CONDITIONS AFFECTING ITS CREAMING.\\nIn 100 lbs. of milk is found an average of 85.5 lbs. water,\\nin which is dissolved 3.T5 lbs. casein and albumen 4.5 lbs. of\\nmilk sugar and 0.75 lbs. of ash. In this watery solution\\nserum 3.5 lbs. of butterfat exists in emulsion.\\nThe specific gravity of the butter globules is less than that\\nof the serum (skim milk), that is, if a certain measure of water\\nat 60 deg. weighs 1,000 lbs., the same measure of skim milk\\nwill weigh about 1,034 lbs. of new milk, about 1,030 lbs. of\\ncream holding 25 per cent of fat, 1,002 lbs. of pure butterfat (at\\n100 deg.) about 867 lbs.\\nThese facts explain the process of creaming, which goes\\non if milk is left at rest. The fat globules together with some\\nserum rise to the top and form a layer of cream while the skim\\nmilk retains more or less of the fat.\\nVarious conditions affect this separation, notably the\\ndepth of the layer of milk and the temperature. It is evident\\nthat the thinner the layer of milk the sooner will the butter\\nglobules make their way to the top.\\nCooling will, as the late Prof. Arnold pointed out, affect\\nthe serum and make it shrink faster than the butterfat, and\\nthus increase the difference in the specific gravity and cause\\nthe cream to rise sooner. But while milk is being heated the\\nopposite result is obtained and the cream will rise more slowly.\\nIf, on the other hand, the temperature is stationary, the\\nhigher temperature is the most favorable as the butterfat ex-\\npands more (though more slowly) than does the serum.\\nThese facts explain why the practical dairymen often re-\\nport various results and demonstrate the necessity of varying\\nthe system of setting according to the conditions ruling.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0024.jp2"}, "25": {"fulltext": "23\\nSETTING SHALLOW.\\nThis used to be the common system in most countries,\\nwhether in the large Scandinavian and German shallow wood-\\nen tub, the French and English earthenware dishes, the large\\nenameled cast-iron pans (Destinon), the Dutch copper basins\\nor the modern tinned steel milk pan.\\nThe depth at which the milk is set should vary according\\nto the temperature in the room, and if very warm I have seen\\nit set as shallow as 1J inches, but if the temperature is 60 deg.,\\nthe depth may be from 2 to 3 inches. The cream should be\\nskimmed while the milk is sweet, but I have also got good re-\\nsults, by doing it just before or at the very minute the milk is\\ncoagulated, and, if set in a clean\\nroom, free from odors, the resultant\\nbutter may be as fine as from any\\nother system. Coagulation stops\\nthe rising of the cream. The cream tFlg\\nis best removed with a flat, finely perforated skimmer, Fig. 6..\\nDEEP SETTING.\\nThe Orange County (N. Y.) system was, I believe, the first\\nby which the milk was set in cans about 20 inches deep and\\nfrom 8 to 15 inches in diameter round Fig. 7 or oval. They\\naS.HiE^.XV i-\u00c2\u00ab .i\u00c2\u00bb~\u00c2\u00bb.\u00c2\u00bb-- v\\n[Fig. 7.] [Fig. 8.]\\nwere placed in running water from springs holding a temper-\\nature of 48 to 50 deg. This is satisfactory, and wherever such\\nwater is obtainable the dairy should be built with a tank of\\nwood or preferably of cement, arranged as shown in Fig. 8,\\nletting the water enter at the bottom of one end and flow out at\\nthe top of the other.\\nIt was soon adopted in Sweden and elsewhere, and in 1864\\nMr. Swartz suggested the use of ice water; and in that case,\\nunless tainted by spilt milk, the water need not be renewed\\nmore than once or twice a month.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0025.jp2"}, "26": {"fulltext": "24\\nThis system soon\\ngained ground, and its\\napplication is very sim-\\nple as long as a stock\\nof ice (or snow) is avail-\\nable. (See Fig. 9).\\nProf. Fjord made\\ne x p e r iments which\\nshowed that the very\\nbest results were ob\\ntained with cans 8\\ninches in diameter, and\\nby using plenty of\\ncrushed ice so as to en-\\nsure a very quick cool-\\ning.\\nLater Dr. Babcock\\n[Flg 9] of Wisconsin reported\\nthe following average analyses of skim milk from deep setting\\nat different temperatures\\nwater 35\u00c2\u00b0\u00e2\u0080\u0094 45\u00c2\u00b0 Fh\\n232\\n48\u00c2\u00b0\\n287\\n54\u00e2\u0080\u009456\u00c2\u00b0\\n746\\n58\u00c2\u00b0\\n949\\nPer 100 lbs. of milk set\\nloss by not using ice\\n.065\\n.514\\n.717\\nAnd also how an average loss of .086 per 100 lbs. of milk may\\nbe caused by not setting the milk immediately after milking.\\nMeanwhile Mr. Cooley invented his cans (Fig. 10). The\\ncover, like an inverted tin pan, allows the can to be fully sub-\\nmerged in the water while it lets the condensed vapor escape\\ninto the latter. The advantage of this system is the exclu-\\nsion of tainted air. The creamer (Fig. 11), or if that is too\\nexpensive, a barrel containing such a can may be set in any-\\nwhere, if no special dairy room is provided. These cans are\\nsold with and without a tube by which the skim milk is re-\\nmoved from the cream.\\nThe advantage of the tube to the one-cow dairy is obvious,\\nas the good wife may at any time withdraw a little milk with-\\nout materially disturbing the creaming process. More exact\\nseparation of the cream is also possible than with the regular\\nconical skimmer used for all deep setting cans. Yet, if there\\nshould be any sediment it would be better to skim from the\\ntop. Experiments have shown that these cans are no better", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0026.jp2"}, "27": {"fulltext": "25\\nthan the common shot-gun cans as far as the cream raising is\\nconcerned, temperatures being the same.\\n[Fig. 10.\\n[Mg. 11.]\\nA good many other fancy cabinet creamers are on the\\nmarket in which the ice water cools the cans in the upper\\ncompartment and refriger-\\nates the lower one, where\\ncream and butter may be\\nstored. Moseley Pritch-\\nard S (Fig. 12), and the\\nCrystal in the West,\\nStoddard s and A. H.\\nKeid s in the East, are\\namiong these.\\nIt is simply a matter\\nof first cost, neatness, con-\\nvenience and insulation.\\nProvided the temperature\\nmaintained is the same, as\\n|pv good skimming can be\\ndone in the 60 or 75 cents\\nshot-gun can, placed in\\na sawed-off whiskey barrel\\nas in the finest cabinet creamer in the market.\\nWhile thus ice water or running water not warmer than\\n50 deg., makes this system a success, it miust not be forgotten", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0027.jp2"}, "28": {"fulltext": "26\\nthat where warmer water than this is used, the result may\\nbe a loss of from 1J to 2J lbs. of butter (or nearly half) per 100\\nlbs. of milk.\\nAnother drawback never emphasized enough in America\\nis the fact demonstrated by Prof. Fjord that where all the\\nmilk is from cows in their last period of lactation (say from 7\\nto 10 months after calving), all the chilling in the world would\\nnot raise all the cream, and in that case the shallow system\\nseems to be better. By heating the milk to about 100 deg. just\\nbefore setting (done in many cases by adding hot water), this\\ntrouble is partly avoided.\\nSET ACCORDING TO CONDITIONS.\\nBy keeping the conditions mentioned for these two sys-\\ntems in mind, we are led to modify them as the French dairy-\\nmen do when they set their milk 10 to 12 inches deep in\\ncrocks, placed in running water of about 55 to 60 deg. Thus,\\nin the south, where ice is scarce and a running spring of that\\ntemperature, or even 65 or 70 deg. is available, the shallow tin\\npans should be placed in a trough through which the water is\\nled, the depth of the milk depending on the temperature. It\\nmust be remembered with both the shallow and deep-setting\\nsystem that the best result is obtained by getting the milk\\nas quickly as possible after milking. Delay, hauling or shak-\\ning in any way will prevent creaming. Nor will cold air do\\nthe same work as water of the same temperature; and stone\\ncrocks or glass jars will not conduct the cold (or heat) as\\nquickly as tinned steel or copper.\\nTHE DEVONSHIRE SYSTEM.\\nAs another distinct system, must be mentioned that of\\nDevonshire, where the milk is set in pans from 4 to 6 inches\\ndeep for 12 hours. The pans are then placed on the stove (or\\nbetter still, provided with a double bottom (for hot water) and\\nthe temperature raised to 190 deg. or not quite boiling, after\\nwhich the pans are set in the air for another 12 hours. The\\nresult is a thick, heavy cream that may be removed in blocks\\nthe so-called Devonshire cream.\\nPRINCIPLE OF CREAMING BY CENTRIFUGAL FORCE.\\nMr. J. D. Frederiksen, in The Dairy Messenger, explains\\nthe principles of the process in such a clear, condensed man-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0028.jp2"}, "29": {"fulltext": "27\\nner, that I quote Tie a stone to the end of a string, take hold\\nof the other end of the string and swing it around at a rapid\\nrate. As the speed increases, the force with which the stone\\nwill pull the string increases- at a much greater rate than the\\nspeed, and the weight of the stone seems to increase a hundred\\nfold. This is due to the centrifugal force, so-called, the ten-\\ndency of the stone to fly away from the center of revolution.\\nWhen a particle of matter is swinging round a central\\npoint, the force by which it presses outward from the center of\\nrevolution depends upon the gravity, the speed and the dis-\\ntance from the center. Supposing a weight of one pound, w,\\nto revolve around an axis, the distance from the center (the\\nradius) being r feet, and the number of revolutions s hundred\\na minute, then the centrifugal force =3.4xRxWxS2. Con-\\nsequently, if r is one foot, the centrifugal force will be:\\nFor 300 revolutions a minute, 3.4x1 3.4 pounds.\\n200 3.4x4 13.6\\n400 3.4x16 54.4\\n1000 3.4x100 340\\n5000 3.4x2500 8500\\nIn other words, for 1,000 revolutions a minute, the distance\\nfrom the center (r) being 1 foot, the centrifugal force is 340\\ntimes the weight of the matter; r being 2 feet, it is 680 times;\\nr being 3 feet, it is 1,020 times the weight, etc. Supposing the\\nweight of a particle of fat in the milk to be 10 weight-units,\\nand that of an equally large particle of milk serum to be 11\\nweight-units, then the force by which the fat is naturally\\ndriven towards the surface by gravity only will be 11 10=1,\\nwhile in the centrifugal machine making 1,000 revolutions a\\nminute, with an average radius of 1 ft., the force will be 340x\\n11 340x10=340. Thus the tendency of separation is increased\\n340 times by the centrifugal forces, and if the speed is 5,000 rev-\\nolutions per minute, the increase will be 8,500 times. This gives\\nan idea of the efficacy of centrifugal creaming as compared\\nwith any gravity process, and also suggests the enormous\\nstrain to which the drum of a separator is subjected. Suppos-\\ning a stick to make a thousand revolutions a minute around its\\ncenter in the horizontal plane, at each end carrying a pail\\nwith milk weighing 60 pounds, and supposing the average\\nradius to be 2 ft., then the force with which each pail will pull\\nthe stick is 340x2x60=40,800 lbs. or about 20 tons.\\nCONDENSED HISTORY OP CREAM SEPARATOR.\\nProf. Fuchs, of Carlsruhe, in 1859 suggested the testing of", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0029.jp2"}, "30": {"fulltext": "28\\nmilk by swinging it in test tubes. In 1864 Mr. A. Prandtl, of\\nMunich, experimented with hanging cylindrical buckets with\\nmilk on a revolving spindle. In 1870, Rev. H. T. Bond, of\\nMassachusetts, had two glass jars fixed on a spindle, revolving\\nonly 200 times per minute. In 1873 Mr. Jensen, of Denmark,\\nhad two pails revolving 400 times a minute. In 1872 Prof\\nMoser showed a model in Wien, and in 1874, Lefeldt, of\\nBraunschweig, showed the first large separator. It consisted\\nof a drum provided with a partial cover and four vertical parti-\\ntions. It was encased in a heavy mantle.\\nThe drum revolving 800 times a minute would keep the\\nmilk (220 lbs.) in a vertical position. It took 5 or 10 minutes\\nto get up full speed, 20 to 30 minutes to separate and 25 to 30\\nminutes to come to a standstill again. When the milk had\\nresumed its horizontal position, the cream floated in a heavy\\nlayer on top. The milk was removed with a siphon and the\\ncream drawn through a valve in the bottom of the drum, which\\nwas refilled and the operation repeated. In 1878 the writer\\nlearnt to operate this at the Kiel City creamery, with the view\\nof using it where ice could not be obtained and found the\\nefficiency in skimming depended on the temperature, the speed\\nand the time run.\\nIt did not take long to improve on this crude process and\\nthe first move was to arrange for crowding out the cream\\nwhen separated (as shown in Fig. 13), to the right; to the left\\nthe drum is\\nshown at rest.\\nThis allowed the\\nstopping of the\\ndrum by a brake,\\nand thus short-\\nened the opera-\\ni tion. But, Mr.\\n[Fig 131 Lefeldt continued\\nuntil in 1883 he had a machine receiving the milk and discharg-\\ning the skim milk and cream continuously.\\nMeanwhile other inventors did not remain idle, and as\\nearly as 1878 and 1879, the Danish Weston (so-called here)\\nin Denmark and the DeLaval separators in Sweden were put\\non the market. The first had a plate just below the cover,\\nwith openings near the wall, and this forced the skim\\nmilk into the upper space, where a tube caught and dis-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0030.jp2"}, "31": {"fulltext": "L 9\\ncharged it, while another tube caught the cream below the\\nplate. Fig. 14a. This machine was run at\\nfrom 2500 for the large one to 4500 revo-\\nlutions per minute for the small size power j\\nmachine.\\nIt had the great advantage of being\\nable to elevate the cream, if so desired, 7\\nto 8 feet.\\nThe De Laval Separator on the other\\nhand, had a smaller drum with a neck,\\nFig. 14, and there the skim milk was con-\\nducted through a tube (b) and thrown on a plate cover (B),\\nwhile the cream rose along the neck and was thrown through\\nan openiDg (e) on the plate (C). A small screw (f) regu-\\nlated the amount of cream to be taken. The speed of this\\nseparator was 7000 revolutions per minute, but operators\\noften run it up to 9000 and above.\\n[Fig. 14a.]\\n[Fig. 14.1\\nThe DeLaval Hollow Bowl Separator.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0031.jp2"}, "32": {"fulltext": "30\\nAmong the numerous other machines that have been con-\\nstructed, I mention a Danish one called the Alexandra, in\\nEngland, the Ballance in Germany and France and Jumbo\\nin America. The bowl rests loose on the spindle and thus\\nbalances itself. Fig. 15 represents the new German model.\\n[Fig. 15.]\\nIn England the Victoria\\ndischarges the skim milk at\\nthe bottom of the bowl.\\nIn America Sharpless\\nfirst copied the DeLaval, and\\nlater constructed the Rus-\\nsian (Fig. 16) in which the\\nbowl is provided with a steam\\nturbine attachment, and is\\nrotated by steam directly.\\nLately he has introduced his\\nTubular in which the bowl\\nnearly 2 feet long and only\\nfour inches in diameter, re-\\nvolves about 22,000 times a minute, and great claims are made\\nfor it, but I have heard of no reliable official tests.\\nThe original Danish Weston have been modified and\\ngreatly improved by Messrs. A. H. Reid, Springer and A. H.\\nBarber Co.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0032.jp2"}, "33": {"fulltext": "31\\nIn 1891, the De Laval Company adopted an improvement\\nwhich consists of a series of discs (Fig. 17) which divide the\\nmilk into thin layers and\\nthis increases the effi-\\nciency of the machine,\\nso as to place it at the\\nhead of all in amount\\nof milk skimmed per\\nhorse power used and\\nin close skimming. It\\nwas introduced under\\nthe name of Alpha,\\nand nearly drove the\\nDanish Weston out of\\nDenmark. Indeed, there\\nare no dairy centers of\\nany note where the ma-\\njority of creameries do\\nL Fi s- not use it.\\nIt is true the price is somewhat higher and cleaning may\\ntake a little longer, but the fact re-\\nmains that with the same power no\\nmachine of the hollow bowl construc-\\ntion has as yet done as good work.\\nI illustrate the Alpha Baby N2,\\nFig. 18, but it is made in all sizes, from\\nthe aristocratic suburban 1 cow size, the\\nHumming Bird capacity 175 lbs.\\nper hour, price, $65.00, up to the Power\\nAlpha N2, capacity 4,000 lbs., price,\\n$800. In private dairies with 10 cows,\\nBaby N2 capacity, 350, lbs., price,\\n$125, seems to be the most popular\\none, and in creameries the Belt Power\\nAlpha Nl, capacity, 2,500 lbs., price,\\n$500, takes the lead. Some of the\\nsizes are steam turbines requiring no\\nengine.\\nLately another improvement has\\nbeen added, a new devise for distrib-\\nuting: the milk, which increases the\\n[Fig. 18.]", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0033.jp2"}, "34": {"fulltext": "32\\ncapacity, and a new top bearing with springs instead of a\\nrubber ring.\\n[Fig- 19.]\\nD. H. Burrell Co.,\\nin their Empire and\\nMikado made a very\\ndeep bowl, shown in Fig.\\n20, Mr. Lefeldt rilled his\\nbowl with some curious\\ncelluloid tubes; the Na-\\ntional uses cylindrical\\npartitions, indented like a\\npineapple, and the Ec-\\nlipse is the latest adver-\\ntised. The American\\nretains the hollow bow T l\\nsystem. Some of these, to\\nall appearances, infringe\\non the Alpha Patent, and\\nare doing about as good\\nwork. It is impossible for\\nme to decide the patent\\nquestion, and I can only\\nadvise buyers of separa-\\ntors to be careful and\\nThe discarding of the old\\nideas that the capacity of a sep-\\narator depended exclusively on\\nthe temperature, speed, diameter\\nand depth of the bowl, set many\\ninventors to work experimenting\\nto find a substitute for the Alpha\\nDiscs.\\nThus, in 1893, the U. S.\\nSeparator increased the capacity\\nof its bowl by dividing it into\\ncompartments, with two in-\\nner bowls which cause a sort of\\ntriple current (See Fig. 19.)\\nAbout the same time Mr. Melotte,\\nof France, suggested the inser-\\ntion of a number of polygonal\\nvertical partitions in the bowl.\\n[Fig. 20.]", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0034.jp2"}, "35": {"fulltext": "33\\nprotect themselves by buying from reliable firms that are ready\\nto protect them.\\nCHOOSING A SEPARATOR.\\nAs to the choice of separators, no absolute rules can be\\nlaid down. All of them skim so as to leave not more than\\n0.2, possibly 0.3 per cent of fat in the skim milk, but the extra\\nloss of 0.1 to 0.2 per cent means the loss of from 1 to 2 lbs. of\\nbutter for every thousand pounds of milk. If the amount\\nskimmed is so small that the difference in the interest on the\\noriginal cost is enough to equal the loss of fat, then there\\nwould be nothing gained in paying a high price for a close\\nskimming machine. But in creameries where the difference\\nbetween the close-skimming of the separators on the market\\nmay make a difference of from 500 to 3,000 lbs. of butterfat,\\nor, say, from $75 up to $600 a year, in that case it is cheaper\\nto buy the very best, even if the old ones must be thrown\\naway.\\nBut there are also other considerations, the durability of\\nthe machine, cost of repairs, ease of cleaning and power re-\\nquired. Nor is a test of the skim milk enough. If the con-\\nstruction is such as to retain part of the cream in the bowl\\nin a more or less unavailable shape, this loss should be cal-\\nculated. Again, if all the skim milk is to be used for cheese\\nor for human consumption, the fat left in it will have its full\\nvalue and it matters less whether the separator leaves 0.05 or\\n0.25 per cent of fat in it. If the milk is pasteurized (heated\\nto 160 deg.) and run hot through the machine, the difference\\nbetween the hollow bowl machines and the others will be re-\\nduced to a minimum as far as close skimming is concerned.\\nWhenever agents of rival machines are making compara-\\ntive tests, care should be taken to see that the milk has the\\nsame temperature that the speed and the amount of milk run\\nin a certain time is exactly as claimed, and that no juggling\\nis done with the test. The double-neck Ohlson or the Wagner\\ntest bottle should be used, not the common Babcock. If you\\nhave a mechanical expert you can rely on, get his opinion as\\nto durability of the competing machines.\\nCOMPARING THE VARIOUS CREAMING SYSTEMS.\\nThere is not a centrifugal separator on the market that\\nis not far ahead of either shallow or deep-setting, even though\\no", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0035.jp2"}, "36": {"fulltext": "34\\nthese, under favorable conditions, for a short time each season,\\nmay leave as little fat in the skim milk as do the poorest\\nseparators; the average will at best be about 0.5 per cent\\nand under unfavorable conditions go as high as 1 per cent.\\nExperiments made by Prof. Fjord showed that even the orig-\\ninal self-skimming Lefeldt machine gave more butter as fol-\\nlows:\\nPER CENT OF BUTTER OBTAINED BY THE CENTRIFUGE OVER THAT\\nYIELDED BY\\nIce System May, 8.3; June, 7.3; July, 4.5; August, 3.1;\\nSeptember, 3.7; October, 18.1; November, 28.0; December, 17.8;\\nJanuary, 7.6; February, 3.8; March, 3.7; April, 4.1.\\nShallow Tubs May, 10.4; June, 9.6; July, 13.8; August,\\n11.0; September, 16.0; October, 14.9; November, 15.6; Decem-\\nber, 13.1; January, 8.8; February, 5.4; March, 6.0; April, 6.4.\\nIt is perfectly safe to calculate an increase of 10 per cent\\non the yearly butter yield whenever a separator is used in-\\nstead of the other systems, even under favorable conditions.\\nWith either the other systems the cream will not rise as\\nwell, if the setting is delayed or the milk shaken by transpor-\\ntation, but with the separator it does not matter nearly as\\nmuch, nor will the period of lactation affect the separator\\nmuch. We may have to reduce the flow a little that is all.\\nTests have proved that cream and milk is purified by the\\nseparation which leaves a sediment on the bowl and in this\\nmay be found not only dirt and scales, which pass through\\nthe strainers, but also a considerable proportion of germs and\\nbacteria, notably those of tuberculosis.\\nAdd to this the increased value of skim milk, when we\\nare able to feed it warm as it comes from the cow, and it is\\nevident that no private dairyman having 5 to 10 good cows can\\nafford to be without a separator.\\nCREAMING SYSTEMS THAT ARE FAILURES.\\nIt would not be necessary to mention these if it were nor\\nfor the fact that several otherwise respectable agricultural\\npapers, have recently run the advertisement of several such,\\nand that even dairy papers are sometimes induced to give them\\nspace.\\nThus we had, some years ago, the vacuum system, by which\\na small air pump exhausted the air from the milk can. This.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0036.jp2"}, "37": {"fulltext": "i)\\nlike creaming by an electric current, was, however, a short-\\nlived delusion, and so was the famous Berrigan Separator, in\\nwhich the air pumip was used to create a pressure in the milk\\ncan and the milk diluted with 20 per cent of water. The Cor-\\nnell and Wisconsin Universities disposed of this. The former\\nreported the tests showing the percentage of fat in the skim\\nmilk to be:\\nLaval Baby N2 0.09\\nCooley, set at 40 deg 0.29\\nBerrigan Separator 0.59\\nNot only was it a failure, but it was an attempt to de-\\nceive by using the word Separator.\\nCreaming by dilution was attempted 30 years ago in Den-\\nmark and Germany, and many practical farmers reported\\ngood results, but that was in the ante-Babcock days.\\nDrs. Martin and Peters (Germany) tried it in 1869, and\\nfound that while apparently more cream was raised the cream\\ncontained less butterfat than that from undiluted milk, thus\\nexplaining the fallacious result claimed.\\nEvery now and then during the last fifteen years our agri-\\ncultural papers have passed around notices of the wonderful\\nbenefit of dilution, various experiment stations took up the ex-\\nperiments, and while not all in accord, the results were not fa-\\nvorable to the process. Indeed the only experiments favorable\\nto dilution that I recall are those reported in Bulletin 79, Cor-\\nnell, which seems to indicate that while there is no benefit from\\ndiluting with cold water, some gain was observed from\\ndiluting with 25 per cent of water at 135 deg. But, as there\\nwas a considerable difference in the temperature of the diluted\\nand undiluted milk when set and the latter had the benefit\\nof the higher temperature, those experiments are of but little\\nvalue.\\nWhen we want to make an experiment comparing two\\nmethods, we must have all conditions alike, but the one to be\\ntested; this is where so many practical, and, I regret to say,\\neven some of the scientific experiments fail.\\nTheoretically the addition of water, temperatures being\\nkept the same, should rather delay the creaming, as it reduces\\nthe difference in the specific gravity, but if there sometimes is\\na benefit a possible explanation may lie in its prevent! ag or\\ndelaying the coagulation of the fibrin discovered by Dr. Bab-\\ncock.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0037.jp2"}, "38": {"fulltext": "36\\nThe advertisements referred to are those of the Hydraulic,\\nthe Aquatic and other Separators (sic) which all profess\\nto be patented and consist of a large can with a faucet into\\nwhich the dilution water is introduced at the bottom through\\na funnel or otherwise. The whole apparatus is sold for about\\nfour times its actual cost and farmers are misled by the term\\nseparator into comparing the low price of $10 to $20,\\nwith that of $65 for the centrifugal separator. They have no\\nmore right to the name of separator than a shot-gun can. To\\nthis class belongs also the Automatic separator, which is\\na tube for distributing the water at the bottom of a can. A\\npatent on this process is not worth the paper it is written on,\\nand can only apply to some peculiar shape of the can, which\\nhas no influence. Any one may use a common can, and if\\nhe wants to introduce the. water at the bottom, have a loose\\nfunnel and pipe made at the tinner s. But, I presume, that\\nthis and other frauds will, like the gold brick succeed time\\nand again among the practical farmers who won t read\\nHoard s Dairymen, or any other paper.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0038.jp2"}, "39": {"fulltext": "CHAPTER IV.\\nSEPARATING.\\nPREPARING THE MILK FOR SEPARATION.\\nOn the famm the milk is in its very best condition for sep-\\naration immediately after milking, and the warm skim milk\\nis then at its best for feeding purposes. Indeed, where con-\\nvenient and where the separator is not too far from the stable\\nit may be started as soon as the milkers are far enough ahead\\nto keep it going and the milk may thus be strained directly\\ninto the separator tank, and thus save the cleaning of an extra\\nvessel. If, by some accident, the supply of milk should not\\nbe kept up, a little water or skim milk should be run through\\nthe separator to drive out the cream. If the night s milk is\\nnot separated till morning it should be warmed to 80 or 90 deg.\\nThis is essential with all hollow bowl separators, but less so\\nwith the Alpha, which will skim clean even at 60 deg.\\nAt the creameries the heating of the milk is an important\\nfunction and is but seldom done in a satisfactory, uniform\\nmanner. The two principal systems used are, either heating\\nthe milk in a large body in the receiving vat, or passing it\\nthrough some heating apparatus on its way from there to the\\nseparator. The danger of the first lies in the keeping of the\\nalready old milk at a high temperature and thus souring\\nand developing bad flavors, and of the second, in the fact thav\\nthe fat does not take the heat as quickly as the 4k serum and\\nthus the true temperature desired is not obtained, and also\\nin the fact that no automatic regulator has been invented that\\nwould keep the milk from varying considerable. I have thus\\neven in good creameries, observed a variation of 10 deg. with\\nheaters like Fig. 21.\\nTHE HEATERS.\\nMost of the heaters used in our American creameries are\\nsimilar to Fig. 2-1, which represents an improvement on the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0039.jp2"}, "40": {"fulltext": "38\\nso-called Danish Western heaters, but unless they are made\\nlarge enough they are not at all satisfactory. I presume their\\npopularity lies iu\\nthe fact that it re-\\nquires only a few\\ninches drop from\\nthe receiving vat\\nto the Separator.\\nSimilarly the Lar-\\nkin s heater, a di-\\nrect steam heater on\\nthe pipe conduct-\\ning the milk frc m [Fig. 21.1\\nthe vat to the separator, requires no drop at all and has been\\nendorsed by many good makers,\\nI cannot say that I like the application of direct steam in\\nany manner. There is always a certain risk of contamina-\\ntion even if no boiler compound makes it a certainty.\\nFar better to use the heaters even if more expensive\\nas represented by the Fjord Heater. Fig. 22.\\nThis consists of a\\nstrong wooden barrel D in\\nwhich a tinned copper ves-\\nsel c is inserted. A stirring\\napparatus k prevents the\\nmilk, which enters at M\\nthrough H, from scorching\\non the side. Steam is in-\\ntroduced by f if exhaust,\\nand e if direct steam is\\nused. Condensed water es-\\ncapes through g. The milk\\noutlet (not shown in the\\nillustration) is above the\\nwood.\\nThis, with modifica-\\ntions and improvements,\\nhas been the common heat-\\ner used in Europe and\\nnow elevates the milk to the separator, but inventors con-\\ntinue to work on the problem of securing a uniform heating\\nof all the milk to the desired temperature without scorching\\nLKig. 2", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0040.jp2"}, "41": {"fulltext": "39\\nThe DeLaval Company have a neat little turbine heater\\nand Mr. A. H. Reid has copied the improved Danish. (Fig. 66).\\nA new heater, the Hill,\\nmade by the A. H. Barber\\nManufacturing Co.\\nFig. 24 is said to give\\nsatisfaction. The milk en-\\nters through a pipe, which\\nalso serves as a spindle\\non which revolves a drum\\nprovided with an inside\\none which keeps the milk\\nin a thin layer. A steam\\njet revolves the drum and\\nheats the water surround-\\ning it. If the tempera-\\nture gets too high the\\nmilk will overflow even if\\nthe steam is shut off and\\nthe drum is at a stand-\\nstill.\\nRu\\nMILK INLET\\ny*\\nD\\ns*\\ns\\nI OVERFLOW\\nIFOR WATER\\n-STEAM JET\\nTO REVOLVE\\n4IO0LE CA\u00c2\u00bb\\n[Fig. 14.]\\nFILTERING MILK FOR SEPARATION.\\nThe milk is generally strained into the receiving vat in\\na more or less, generally less, effective manner, through mus-\\nlin, and if all the patrons sent absolutely clean milk, even this\\nmight be omitted, yet the average condition of the milk I have\\nseen received at our creameries has led me to consider the ad-\\nvisability of filtering it. For this purpose the International\\nFilter would be the best of those I know of, but whatever is*\\nused, strainer or filter, it will be a delusion and a snare if not\\nkept absolutely clean.\\nIn running the milk from the heaters to the separator it\\nis a very bad practice to use rubber hose, and even common\\ngalvanized pipes should be condemned. Take exact measures\\nand have copper or brass tubing, heavily tinned, made to fit the\\ndistance, joined with unions, and do not have any one piece\\nlonger than 4 feet, so as to make cleaning easy. The extra\\ncost will be as nothing compared with the advantage.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0041.jp2"}, "42": {"fulltext": "40\\nCHAPTER V.\\nCREAM RIPENING.\\nIf cream is churned perfectly sweet it will have a very\\nfaint aroma and an insipid taste, and the demand for such\\nbutter is very limited. For this reason, all those who have\\nno special orders for it should ripen the cream before churning.\\nNO UNIFORM RULES POSSIBLE.\\nIt is evident that if we desire to churn the cream at a. cer-\\ntain degree of acidity (and age) our treatment of the cream\\nmust vary according to the system by which it was raised.\\nIt stands to reason that cream which has been raised for 36\\nhours in a shallow pan, and perhaps not skimmed until the\\nmilk was loppered, need not the same treatment as that whir-\\nled out of a separator within an hour of milking time. Then,\\nagain, that raised in ice water needs a modification in its treat-\\nment, just as cream in a separator creamery must be treated\\ndifferently from that in a gathered cream creamery. A dif-\\nference must also be made if we churn every day or only every\\nother day or once a week.\\nBUTTER FLAVOR AND COMPOSITION OF BUTTERFAT.\\nAs indicated, the object of ripening is to develop That\\npeculiar aromatic flavor which is characteristic of all fine but-\\nter. But what really causes this flavor is as yet a mooted ques-\\ntion among scientists.\\nYears ago when the chemists ruled the roost, the flavor\\nin butter was credited exclusively to the so-called volatile fatty\\nacids. Butterfat, it must be understood, consists mainly of\\nPalmitin, Stearin and Olein, which may be found, more or\\nless, in nearly all animal fats; butter contains, however, six\\nother substances.\\nSome of the fatty acids are volatile, and it was main-\\ntained by chemists that the action of the casein and milch", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0042.jp2"}, "43": {"fulltext": "41\\nsugar in the butter on these fatty acids developed various\\nfine odors which soon turned into the disagreeable, rancid\\nodor and taste.\\nLater the bacteriologists claimed that the aromatic\\nflavor was simply due to certain microbes, and at one time the\\nhope was held forth that the dairymen could be supplied a\\npure culture which would provide the desired flavor.\\nIn this we were disappointed, and it proved true that\\nthe question was not quite so simple and that flavor depends\\non more than one breed of microbes. This is, in my opinion.\\na good thing for the dairymen, because if the development of\\nflavor could be made such simple and exact science the cream-\\neries might as well leave buttermaking in the hands of the\\npackers.\\nTo me as a layman the theories of the chemists and\\nbateriologists seem to supplement each other and confirm my\\npractical experience in buttermaking. It matters not to me\\nwhether the flavor is the result of the action of certain mi-\\ncrobes or that of their chemical products on certain parts of\\nthe butterfat, but practical experience tells us that the chem-\\nists must be right in so far that the desired flavor is developed\\nin the manufacture. Pure butter oil has little or no flavor,\\nsweet cream butter but a trifle more and the more we ripen\\nthe cream (up to a certain point) the more we increase this\\nflavor. On the other hand we also know that feed and ex-\\nternal conditions have some influence on the flavor and that\\nJune and July butter is ahead of winter butter.\\nAnalyses have shown (Fleicbmann quoting Bussingault)\\nthat summer butter contains 40 per cent hard fats and 60 per\\ncent soft, while winter butter contains 65 as against 35; hence,\\nthe latter is much firmer and stands up better.\\nOther chemists have also shown that, for instance, feed-\\ning an excess of cotton seed meal will increase the percentage\\nof hard fats and (Palmitin and Stearin) and linseed meal will\\ndecrease them. Hence the now well-known variation in churn-\\ning temperatures and firmness of the butter.\\nDanish experiments have shown that leaving cows out in\\nthe fields in stormy and rainy fall weather will have the result\\nthat, even if they are fed exactly the same as those comfort-\\nably stabled, the percentage of volatile fatty acids is reduced\\nto such an extent that English chemists suspected the butter\\nto be adulterated and practical butter experts scored it low in", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0043.jp2"}, "44": {"fulltext": "42\\nflavor even if the cream had been ripened to the same degree\\nin both cases. (Hence, the general complaint in fall of win-\\ntry flavor on our markets).\\nIt seems to me that the theories of the chemists agree per-\\nfectly with the experience of the practical buttermakers.\\nThe chemists attempted to produce a buttefc flavor, but\\nthey have not been able to provide oleomargarine with the de-\\nsired aromatic flavor any more than the bacteriologists. Never-\\ntheless, the latter have by combining more than one breed\\nof bacteria succeeded in producing commercial starters\\nwhich, when made by reliable firms, give a uniform and satis-\\nfactory result, but in no way better than that obtained from\\ngood home-made starters. Where uniformity is of import-\\nance the commercial starters are to be recommended. We\\nhave Hansen s Lactic Ferment, Douglas Butter Culture and B\\n41 in the market here.\\nThe attempt to introduce these has done a great deal of\\neducational work, showing the butter makers the great im-\\nportance of the ripening process, and thus in reality reduced\\nthe variation in flavor caused by feed, climate and period of\\nlactation, but only in one case (Iowa Experiment Station) have\\ntests been made resulting in the assertion that the difference\\nmay be wiped out altogether by careful high ripening, that, in\\nother words, just as fine flavored butter can be made from\\nstrippers milk as from that of fresh milking cows.\\nThe fact remains that cream-ripening is the most import-\\nant part of buttermaking, and that, as I said years ago about\\ncheesemaking, Acidity like salt and charity covers a multi-\\ntude of sins.\\nRIPENING CREAM ON THE FARM.\\nLet us now come down to the practical handling of cream\\non a small farm. A common way is to keep the cream in a\\nstone jar, and if any attempt is made at ripening, to place it\\nnear the kitchen stove. Stone jars, if there are no cracks in\\nthe glazing, are all right, but not very convenient to handle,\\nand especially troublesome when it is desired to change the\\ntemperature. Take it all in all, there is nothing better than\\na clean, heavily-tinned and smoothly soldered steel or copper\\ncan. In this the temperature of the cream may easily be\\nchanged by placing the can in a larger one or in a tub with\\nwater. The warmer the water the more important it is to", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0044.jp2"}, "45": {"fulltext": "43\\nstir the cream so as not to overheat part of it. It is safest\\nnot to have the water more than 120 or 140 deg.\\nWhen the right temperature is obtained the can should be\\nplaced in a box or barrel large enough to have about six\\ninches insulating material (hay will do) round the can so that\\nIthe temperature may be kept from falling much, even if we\\nhave to keep the can in a very cold room, kitchen, damp cel-\\nlars and living rooms being barred.\\nWhen it is desired to cool it, the can is simply placed in\\na barrel of cold water and kept there, changing the water or\\nadding ice as needed.\\nThis is the simplest and cheapest way which any one\\ncan desire, but if we can afford it the hay box may be replaced\\nby one into which a can (large enough to hold the cream can)\\nis permanently fixed keeping the insulating material in place\\nand having an insulated cover. Or, in a larger dairy, the Boyd\\nfarm cream vat (Fig. 25) may be used. The vat is insulated\\nwith felting and the temperature is changed by swinging a\\ntinpail (with either hot or cold water) in the cream. Or we\\n[Fig. 26.]\\nmay have a little square or round vat made on the plan of\\ncreamery vats, all according to our means, as long as we keep", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0045.jp2"}, "46": {"fulltext": "44\\nin mind the necessity of being able to change the temperature\\nat will and maintain it without too much trouble.\\nIf churning only twice or three times a week, the object\\nmust be to keep the cream as cool as possible, up to within\\n12 or 18 hours of churning time. The warm separator cream\\nshould be cooled before adding it to the previous lot in the\\ncan.\\nIf shallow pan cream is used the cream will be nearly ripe\\nand, as a rule, will be ready to churn 12 hours after adding;\\nthe last batch without raising the temperature. It may in-\\ndeed rather be necessary to provide for cooling it so as to se-\\ncure the desired churning temperature. Cream of different\\nages should never be churned together without having been\\nmixed together for at least 6, better 12, hours, and it should\\nbe well stirred as each batch is added.\\nIf cold water or ice deep-setting cream is used, it may be\\nkept in the same cold water tank until 12 hours before churn-\\ning and then the temperature should be raised to 60 or 70 deg.\\neither in the manner before suggested or by heating the last\\ncream (but not higher than 100 deg.) before adding it. If this\\nis done, it is well to do a little calculating. Let us say that\\nwe have the cream from three milkings in all 30 lbs. and find\\nthe temperature to be 50 deg. and that we have to raise it 15\\ndeg. This is 15x30, or 450 heat units. Divide them with the\\nweight of the last cream (10 lbs.) and we find that there must\\nbe heated 45 deg. above 65 deg. or to 110 deg. in order to get\\nall to 65 deg. Remember to make sure of the temperature by\\nreading the thermometer twice with 5 or 10 minutes interval.\\nWith separator cream the last batch should be added, 20 to 24\\nhours before churning, and, as a rule, a little higher tempera-\\nture should be used, say 65 to 75 deg. If we use a starter 60\\nto 65 deg. may be enough.\\nIt will then be seen that no fixed temperature can be given.\\nWe want to reach a certain degree of acidity and if the original\\nacidity (system of raising or age of cream or addition of a\\nstarter is the same then the temperature to be used depends,\\nwithin certain limits, on the time we desire to devote to it.\\nPersonally, I prefer the given temperature for farm work so\\nas to get the cream ripe for churning in 6 to 12 hours for shal-\\nlow and deep-setting and 18 to ?2 hours for separator cream.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0046.jp2"}, "47": {"fulltext": "45\\nCREAM-RIPENING IN CREAMERIES.\\nIt will, however, also depend on the facilities we have for\\ncooling the cream just before churning. Thus I know cream-\\neries that use 48 hours and a temperature of only 50 to 55 deg.\\nwith good success, and while I consider that temperature con-\\nducive to development of poor flavors, there are creameries\\nwhere the practical exigencies demand it on account of lack\\nof cooling facilities.\\nWhere the very best cooling facilities exist, I would much\\nprefer to hasten the ripening and use even a higher tempera-\\nture than mentioned above, let us say between 75 and 85 deg.,\\nwhich, together with a starter will nearly ripen the cream\\nin from 6 to 7 hours and thus allow it to be cooled to 60 or\\n55 deg. before bed time, and then ripen fully while cooling\\nfurther during the night. As a rule one hour s cooling in the\\nmorning will then bring it down to the lowest desired churning\\ntemperature.\\nThe common cream vats used in American creameries are\\nrectangular tin vats hung in a wooden, watertight tank, which\\nallow for a space with hot or cold w T ater. Some of them are\\nprovided with space into which to put ice. See Fig. 26. Some\\n[Fig. 26.]\\nare made U shaped and these are better still, and others, the\\ntwin vats have two narrow vats in one jacket. It is evident\\nthat a large body of cream is only slowly heated or cooled in\\nthese and that constant stirring is necessary, hence we find\\nthat many makers are obliged often against their better con-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0047.jp2"}, "48": {"fulltext": "4\\nviction to use ice directly in the cream. If perfectly pure ice\\n(made from distilled water) is used, and it is crushed fine and\\nkept stirred until dissolved or nearly so, there is no harm done.\\nBut pond and stagnant river ice is a fearful source of all kind\\nof contamination and, if it is left in large lumps without stir-\\nring the cream, will be unevenly ripened, so that this system\\nof cooling should be discouraged.\\nThe fact is that the question of giving the creamery but-\\ntermaker complete and quick control of the temperature in his\\ncream has not as yet been solved satisfactorily, but since the\\nintroduction of refrigerator machines a very great step ahead\\nhas been taken. Thus the cream room itself can now be kept\\nat a uniform temperature of 50 to 60 deg. (instead of 70 to 90)\\nand there the temperature of a large vat of cream will not rise\\nor fall much during the night.\\nAs to the cooling in the vat various systems have been\\ntried. In one creamery they tried to cool it with the air by\\nhaving the vats without jacket, but experi-\\nence taught them what they might have\\nknown, that air does not conduct the heat\\n(or cold) as well as water.\\nOthers have placed ammonia coils in\\nthe water space of the jacketed vats, and\\nthat has done fairly well, though it were\\nbetter still to have the vats of tinned cop-\\nper in which case brine could be circulated\\nand the cooling done much quicker, but the\\ncream must be stirred in both cases until\\nthe desired temperature is reached.\\nCooling the cream to ripening tempera-\\nture, even if as low as 60 degrees, is the\\nsimplest matter and can best be done by\\nsubstituting an improved Baer Cooler, made\\nby the Barber Manufacturing Co., for the\\nconductor from the separator to the vat. In\\nthis way hundreds of creameries could cool\\nand aerate the cream sufficiently even with\\nwater. If it is made of copper the brine\\nsystem may also be applied. In Fig.\\n27 the cross-section shows the corru-\\ngated surface which compels the milk", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0048.jp2"}, "49": {"fulltext": "47\\nto run in the little gutters and increases the cooling surface.\\nAlso in p the partitions which turn the current of the water\\nwhich flows as the arrows show on the exposed part of the\\nsketch. The milk flows, of course, in the opposite direction\\nand on a length of 8 feet, 2 inches drop is fully enough; indeed,\\nthey may be placed nearly level.\\nThe great trouble is to change the temperature in a large\\nvat of ripened or nearly ripened cream with reasonable dispatch.\\nIt is done in some creameries by having an extra cream\\nvat and pumping the cream to be cooled over a direct ex-\\npansion (or brine) cooler.\\nI have suggested (Chicago Produce, Sept. 25, 1897) the\\nuse vats (holding one churning, only, say 1,500 lbs.)\\non large castors. See C. V. Fig. 28. These vats are\\nin a refrigerated cream-room, cross-section of which the\\nillustration represents. The cream being cooled to\\nripening temperature on its way from the sep-\\narator, is when nearly ripe, ele-\\nvated .on a large elevator and\\nrun over a cooler L into an\\nextra vat. When churning\\ntime comes the vat is again\\nelevated and the cream run\\nthrough a conductor to the ad-\\njacent churn room. The ad-\\nvantage is to have no pumps,\\nand yet have everything on one\\nfloor, the disadvantage is the\\ncost of elevator. The system\\n[Fig, 28.] has not been tested in practice.\\nOf other cream vats should\\nbe mentioned the Boyd vat, I\\nFig. 29, in which a coil swings\\nslowly back and forth. (Mr.\\nH. B. Grurler, I believe, first\\nconstructed and uses even\\nnow, one in which the coil\\nhung by its four corners, is\\nlifted up and down.) Hot\\nor cold water or brine is\\npassed through the coil. Mr.\\nBoyd has no water space, [Fig. 39.]", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0049.jp2"}, "50": {"fulltext": "48\\nbut insulating felt around the vat. Cornish Company, of\\nSt. Paul, have modified and improved this vat, as shown in\\nFig. 30, making the cooling coil revolve on a shaft. This al-\\nlows the cover to remain on, which is an advantage in a warm\\nroom, and where it is desired to* exclude the air. Mr. Boyd\\nalso makes Starter or Fer-\\nmenting cans as shown in\\nFig. 25, and part of his sys-\\ntem is to close up the cream\\nair-tight and not stir at all\\nwhile ripening. With perfect\\nmilk this is all right, but at\\nour creameries where the\\nmilk is often far from perfect,\\nL Fi 3o i i prefer stirring and aeration,\\nespecially during the first hours.\\nControl of temperature and ease of keeping everything\\nmost scrupulously clean are the most important requisites, and,\\nif an acid test is used, the maker should have no difficulty in\\nsecuring uniform results in ripening.\\nAs soon as all the cream is in the vat see that the tem-\\nperature is right and take the degree of acidity of the cream\\nand of the Starter if such is used, also the temperature in\\nthe room. Add starter as experience has taught you will be\\nneeded and stir thoroughly. Stir every half hour or so for the\\nfirst 3 or 4 hours. In the evening before leaving it for the\\nnight, take the temperatures in cream and room as well as\\nacidity of the cream. If needed, raise or lower the tempera-\\ntures so as to have it right next morning. After some prac-\\ntice you will soon be able so to regulate matters that you will\\nnot only have the right acidity but also nearly the right tem-\\nperature within half an hour or so of the time you want it.\\nSIGNS OF RIPENESS.\\nTo tell in printer s ink when cream is ripe is very hard.\\nthe nearest I can get is that it should have a clean, pleasant\\nacid taste and smell and a smooth, even, syruppy consistency.\\nso as to run evenly and smoothly from the stirring paddle and\\nhave a peculiar, glossy surface. But even the finest nose\\nand palate may get out of order, and hence the Mann s or\\nProf. Farrington s acid test should be used in creamer-\\nies. In dairies I do not recommend it for other than", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0050.jp2"}, "51": {"fulltext": "49\\nMann s Acid Test.\\nexperimental purposes. To get the high-\\nest flavor, Prof. McKay, of Ames, has\\nfound that 35 to 38 cc. is the best,\\nand I have had good results between\\n33 and 39 cc. The former is about 0.65\\nto 0.68 per cent acid, whereas Prof. Far-\\nrington recommends 0.6 per cent.\\nWhen we speak about cc it means\\nthat it takes so many cubic centimeters\\nof 1-10 normal alkali to bring out a pink\\ncolor in 50 cc milk, to which has been\\nadded a few drops indicator.\\nI refer to the book on Milk Testing\\nand shall only lay stress on the fact that\\nthe test can be used only as a guide for\\ncomparing our own work, and even then\\nwe must look out for two causes for vari-\\nation richness of the cream and the\\nweakening of the normal. In compar-\\ning with others we have these troubles\\nas well as that of the variation in the\\neyesight. Hence, no rules can be laid\\ndown any more than for temperature\\nused.\\nSTARTERS.\\nCommercial starters have been mentioned before and the\\nmanufacturers give full directions for use. Remains only to\\nsuggest the making of a good home-made one.\\nThe milk used should be from a fresh-milking, healthy\\ncow and extra care taken to secure it in a cleanly manner.\\nRun it through the separator before the other milk (so as to\\nhave the machine clean), condemn the first quart or so run\\nthrough and gather as much as needed in a carefully cleaned\\nand boiled can. Or, set it in ice water for 12 hours in a boiled\\ncan, skim the cream and dip out what s needed without disturb-\\ning the bottom layer.\\nSkim milk thus secured is better than new milk, but if\\neither of these two skimming systems cannot be used it is bet-\\nter to use new milk.\\nRegulate the temperature (in a hot water bath) to 85 or\\n90 deg. and place the can in a hay box, or where the tempera-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0051.jp2"}, "52": {"fulltext": "50\\nture will not drop below 75 deg. and leave it undisturbed until\\nloppered. It should be watched so that when loppered it may\\nbe used soon after, or removed at once to a refrigerator or hung\\nin ice water. Care should be taken not to shake or disturb it,\\nso as to break the curd and let out whey. If thus chilled at\\nonce it may be kept in good condition if undisturbed for 24\\nhours or more.\\nWhen it is wanted for use, skim an inch of the top (as this\\nmay have become contaminated) and stir the rest up so as to\\nhave a homogeneous, smooth mass, which should have a clean,\\nsharp acid taste and a pleasant aroma, and, if cut, show a\\nclean, solid face without bubbles or pinholes. If it is in any\\nway tainted, condemn it and ripen the cream at a higher tem-\\nperature without starter. Take care not to fall into a rut and\\nuse the starter automatically. This refers to all starters.\\nAdd the desired amount to the cream and stir well, per-\\nhaps a little more during the first hour or so than when no\\nstarter is used.\\nIn creameries so situated that they cannot get enough\\nperfect milk, it may be developed by taking sufficient of the\\nregular skim milk and heating it to 180 or 190 deg., keeping\\nit so for 20 minutes and cooling it to about 90 deg. and adding\\n10 per cent of starter prepared as above described. In 24\\nhours there will be enough starter besides ten per cent to\\ndevelop enough for next day s use with another batch of pas-\\nteurized skim milk, and so on.\\nIf today s butter is perfect it is safe to preserve some but-\\ntermilk free from salt and water (by chilling in ice water imme-\\ndiately after churning), and use that as a starter; but, it is\\nevident that if there is any fault in today s butter the butter-\\nmilk will perpetuate that fault even if next day s cream is\\nperfect.\\nThere is the same objection to using part of today s rip-\\nened cream as a starter for the next batch, nor do I believe that\\ncream makes as nice flavored a starter as skim milk.\\nThus many roads lead to Bonie even in the matter of\\nstarters, and judgment must be used. I do not believe in\\nusing more than 3 or 4 per cent for unpasteurized cream, and 8\\nto 10 for pasteurized (this will be mentioned later), but I should\\nalways use more starter for a very rich cream than for a thin\\none.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0052.jp2"}, "53": {"fulltext": "5!\\nCHAPTER VI.\\nCHURNS AND CHURNING.\\nTHE THEORY OF CHURNING.\\nThe oldest theory of the churning process was that the\\nlittle fat globules in the milk were covered with a membrane\\nwhich had to be torn before the globules would adhere to-\\ngether and form butter granules (pellets). This should be\\ndone in the churn and it was also claimed (Romanets) that the\\nsouring of the cream would dissolve this membrane or\\nskin. This theory was up held to the last by the late Prof.\\nArnold.\\nLater it was disproved in several ways by various scien-\\ntists, while the practical makers went on and found that hav-\\ning the cream of a certain ripeness and temperature, they could\\nas a rule rely on the butter coming on time. (Speaking of\\ntemperatures it is amusing to notice how in olden time the\\nwise women used to drive the witches out of the cream by\\nputting a red hot horseshoe in it).\\nLater, again, Dr. Storck (Denmark) published the result of\\na long series of investigations, and concludes as follows If\\nthe old theory of a membrane round the globules is not\\nadopted, then the only explanation is that the serum in the\\ncream is split up in two parts during churning, one, contain-\\ning more albuminates, going into the butter and the other,\\ncontaining less forming the serum of the buttermilk.\\nBut we needj not bother our brains about these theories,\\nit matters not whether a membrane exists or whether simply\\nthe serum adhering to the globules is of a different composi-\\ntion, though it seems to me the latter theory is indirectly con-\\nfirmed by Dr. Babcock, who asserts that the small amount of\\nfibrin in the milk has a tendency to adhere to the globules and\\ndelay the creaming.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0053.jp2"}, "54": {"fulltext": "52\\nCHURNING TEMPERATURES.\\nThe various conditions which have influence on the\\nchoice of the churning temperature may be classed as follows:\\n(1.) The composition of the outterfat. (a.) Different\\nbreeds seem to produce butter of different firmness, thus the\\nJerseys give the firmest butter and require a higher churning\\ntemperature all other conditions being equal, (b.) The\\nlonger the cow has been in calf the more firm becomes the\\nbutterfat and hence the churning temperature must be higher,\\n(c.) Effect of feed is illustrated in the cotton belt where ex-\\ncessive feeding of cotton seed makes a churning temperature\\nof 70 to 72 degrees not uncommon.\\n(2.) The acidity of cream. Prof. Fjord demonstrated\\nyears ago that sweet cream must be churned at a lower tem-\\nperature than that ripened all other conditions being the\\nsame.\\n(3.) The richness of the cream has also an influence in so\\nfar that a rich cream (say with 25 to 35 per cent fat) may be\\nchurned at a much lower temperature than a thin one (below\\n20 per cent) and thus reduce the loss in buttermilk. This\\nMr. H. B. Gurler demonstrated first churning the former as\\nlow as 46 to 50 deg, while the latter cannot be churned much\\nbelow 56 deg.; if too cold it will foam.\\n(4.) Construction of the churn as well as speed and amount\\nof cream in the churn should also be considered in determining\\nthe starting temperature, as the heat produced by the different\\nmechanical actions may vary greatly.\\n(5.) The temperature in the room should also be considered\\nin choosing the starting temperature of the cream, and not\\nonly made a trifle lower in a warm room than in a cold one.\\nbut the churn itself must either be cooled or warmed or else\\nthe difference in the starting temperature must be made\\ngreater. It is indeed also necessary to have the finishing tem-\\nperature vary a little according to that of the room.\\nIt is thus shown that no fixed rules can be laid down, yet\\nthe limits may be said to be from 55 to 70 deg. for cream test-\\ning 20 per cent or below, and from 46 to 60 for rich cream. I\\nbelieve that when it is found necessary to use the highest tem-\\nperatures the butter will be steariny and, as a rule, defi-\\ncient in flavor. Experience will soon teach us the right one\\nand as a general proposition churning should be finished in\\nfrom 20 to 60 minutes to get the best result.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0054.jp2"}, "55": {"fulltext": "53\\nThe thermometer may he wrong, indeed I have found them to\\nvary 10 deg., and hence the necessity of finding the right tem-\\nperature by the thermometer in use. It is well if it can be\\nafforded to buy a standard certified thermometer at $1 or\\n$1.50, and hang in the parlor in order to compare the cheap\\nones in use at various temperatures. But it should not be ex-\\nposed to repeated and violent changes as that will spoil the\\nbest one in the course of time. Of the cheap ones I prefer a\\nplain glass one (floating) to those fixed on wood or metal\\nthev are easier to clean.\\nCHURNS.\\nI doubt if there is any other implement on which more\\npatents have been taken than on the churn, thus in the states\\n2,250 were taken out from 1800 to 1892, and\\nyet how few new principles have been de-\\nveloped. About 2000 years ago, Pliny de-\\nscribed an up and down dash churn very\\nmuch the same as the one yet made and\\nsold in most countries (Fig. 31) in which just\\nas good butter can be made as in the very\\nlatest patent even though it does take\\nmore work.\\niFig. 31.)\\nThe Old Kussian Churn (Fig. 32) (from Martini s Kirne\\nand Girbe which is a stone jar in which the stirrer, pro-\\nvided with anchor-like\\nprongs, is twirled round\\nand round between the\\nhands, may be said to\\nrepresent our modern\\nrevolving dash churns, of\\nwhich the Danish (Fig.\\n33) represents the verti-\\ncal and the Blanchard\\nV\\\\ w the horizontal system.\\nThe next develop-\\nment was the revolving\\n(Fig 32) barrels with various", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0055.jp2"}, "56": {"fulltext": "54\\nkinds of fixed dashers; were such as the old Swiss Grindstone\\nchurn. But evolution reduced and simplified these to the end\\nA\\n(Fig. 35.)\\n(Fig. 33.)\\nover revolving barrel. (Fig. 35), and the Curtis rectangular\\nchurn, shown in Fig. 36, which may be said to be the two most\\npopular dairy churns in\\nthe West, while the Davis\\nSwing must be added\\nfor the East. The old\\nchurn made of the skin\\nof a goat, or a hollow log,\\nhung up and swung from\\na branch of a tree is rep-\\nresented among our mod-\\nern chums by the Davis\\nSwing Churn, Fig. 38.\\n(Fig. 36.)\\nWhile in Europe the creameries generally adhere to tne\\nvertical churn with revolving dashers (Fig. 33), the large box\\nchurn (Fig. 37), of which some are made to open like a trunk,\\n(easier to clean and\\naerate, but harder to\\nkeep from leaking\\nwhile churning),\\nhave kept the ground\\nuntil lately, when\\nthe combined churns\\nhave taken their\\nplace in part.\\nIn 1840 Mr. Clif-\\nton introduced air\\n(Fig. 38.)", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0056.jp2"}, "57": {"fulltext": "oo\\nthrough a hollow up and down dasher and in 189G or 97, a\\nMr. Norcross introduced it through a hollow revolving shaft\\nwith a kind of turbine attachment, as something new and\\n(Fig. 37.)\\nwonderful. Neither has any more value than the innumerable\\npatent lightning churns.\\nNext must be mentioned churning with air bubbles forced\\ninto The cream by an air pump, first proposed by Doehn, of\\nBerlin, in 1887, and in\\n1889 by Walter Cole, of\\nMelbourne, Australia. I\\nillustrate this system in\\nFig. 39, Rolands (France),\\nand, wmile no special ad-\\nvantage has been demon-\\nstrated, as to the me-\\nchanical effect (rather the\\nreverse) of this system, I\\n(Fig. 39.) can but believe that for\\ncertain purposes (churning cream more or less tainted) it might\\nhave some effect in improving the quality. I understand that\\nexperiments lately made in Illinois have run against difficul-\\nties when tried on a large scale.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0057.jp2"}, "58": {"fulltext": "56\\nCONSIDERATIONS IN CHOOSING A CHURN.\\nIn buying a churn the following points should be consid-\\nered. (1.) Ease with which it is cleaned, (a.) Close grained\\nhard-wood is better than any softer wood, hence white-beech\\nand oak or ash is preferable to pine but in large box churns\\nthe element of warping must be considered, (b.) The fewer\\ncorners and projections, (fixtures), and the more air and light\\nthat can be had (large openings) the better it is. (c.) Glass\\npeepholes, fixed thermometers and putty should not be toler-\\nated, with a little experience there is no need of looking very\\noften, and then the cover may be removed, (d.) Of dash\\nchurns those with movable dashers are preferable to those\\nhaving them fixed.\\n(2.) Exhaustiveness in churning. Conditions being right for\\nthe churn and cream in question the exhaustiveness will as\\na rule be nearly the same, provided the time used is not less\\nthan 15 or 20 minutes. In all so-called lightning churns\\nclaiming to finish in from 2 to 5 minutes the loss of fat in but-\\ntermilk will be great, and the quality of the butter inferior. If\\nyou want to test the exhaustiveness of a churn, use it exactly\\nas the manufacturer tells you and then test the buttermilk.\\nIf it does not show more than 0.2 for thin cream and 0.1 per\\ncent for rich cream, churned at a low temperature, you may\\nbe satisfied.\\n(3.) Power required to churn a given quantity should also\\nbe considered, but should give way to the other points. (4.)\\nSolidity in construction. (5.) Condition in which the butter\\ncomes. If you have followed the manufacturer s instructions,\\nthe butter should come in nice, regular granules, and not too\\nsoft. Yet, if you otherwise like the churn you may by lower-\\ning the temperature or otherwise changing the conditions\\n(speed), find it satisfactorily even if the time used is longer\\nthan claimed.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0058.jp2"}, "59": {"fulltext": "57\\nCOMBINED SEPARATORS AND CHURNS.\\nMr. Johnson, of Sweden, first invented the Extractor,\\nFig. 40, a separator inside of which a churn apparatus (c)\\n(Fig. 40.\\nchurned the sweet cream as fast as\\nseparated and consequently pro-\\nduced sweet cream butter. Later\\nMr. Wahlin, also a Swede, con-\\nstructed the Accumulator, a simi-\\nlar combination, and the latest is\\nthe Radiator, 77 a wonderfully per-\\nfect machine, but the product-\\nsweet cream butter does not\\nseem to take well on the English\\nmarket, according to the last report\\nof the Swedish Dairy Agent.\\nBut even if the product did sell\\nwell, it seems absurd to try to com-\\nbine two machines which requires a\\ndifferent temperature to do good\\nwork.\\nCOMBINED CHURNS AND WORKERS.\\nIn this case the temperature desired is about the same\\nand indeed in a warm room the advantage of being able to\\nwork the butter without exposing it to the air is considerable.\\nVarious constructions have been\\nmade. The first I saw (in 1893)\\nwas the Owen Fig. 41, in\\nwhich the working part was\\nremoved, while churning. This\\ndoes not seem to have come\\ninto use, and later the Dis-\\nbrow, the Wizard, the Vic-\\ntor and Barber s, all having\\nfixed rollers, aprjeared. When\\nthere is trouble it is generally\\n(Fig. 4i.) because a beginner neglects to\\nfollow the directions for use strictly.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0059.jp2"}, "60": {"fulltext": "58\\nThe standard churn and the most popular in the West is\\nundoubtedly today the nisb row, which is illustrated in Fig.\\n42. As shown in the cross-\\nsections, the rollers are in\\nthe center, while, for instance,\\nin the Victor, they are near\\nthe periphery of the churn.\\nThe latter is also getting\\nvery popular.\\nAnother construction\\naltogether is the Sharpless\\nSqueezer, shown in a cross-\\nsection. Fig. 43. It con-\\nsists of a revolving drum\\nprovided with 6 shelves\\nwhich are pivoted so that\\nwhen used as a churn, they\\nare converging to the center\\n(Fig. 43.) f f ae drum, thus serving as\\nfixed dashers. When working the butter a set of cranks\\nshift their position, squeezing the butter against the drum\\nas it slowly revolves.\\nI have not seen it work or got the opinion of those who\\nhave used it, but believe the action should be very good\\nthough the power required in working must be considerable.\\nI understand that D. H. Burrell Co., of Little Falls.\\nN. Y., are about to place on the market a combined churn and\\nworker, in which the process of working is in full sight; the\\nbutter may be salted while working and removed on a tray\\nwithout using ladles or spades. When used as a churn it is\\nfree from all inside fixtures.\\nConsidered as a churn, the natural objection which we\\nhave to all inside fixtures making cleaning more difficult must\\nbe raised, but with proper care these churns can be kept clean\\nand the churning is as exhaustive and the power required (so\\nI believe, though I know of no tests) is likely to be considerably\\nless than with the box churn. The butterworking parr and\\nits combined merits will he discussed later on.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0060.jp2"}, "61": {"fulltext": "59\\ni.\\n(Fig. 42.)", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0061.jp2"}, "62": {"fulltext": "no\\nHANDLING THE CHURNS.\\nWith a new churn, there is always a danger of the wood\\nimparting a flavor to the first batches of butter. Various ways\\nare taken to prepare it. I have used the following with\\npretty good success: Soak for 24 hours with cold water,\\nchanging it two or three times, churn for half an hour with\\nhot water and some lye soda or other alkali. (Unleached wood\\nashes are very good too). Rinse and churn with hot water.\\nIn doing this don t forget to ventilate by opening the cover\\nor the plug a little as otherwise you may have an explosion.\\nSoak with sour milk or buttermilk, rinse with cold water,\\nchurn again with alkaline water and finally with hot and cold\\nwater.\\nJust before churning always rinse it with hot and cold\\nwater, and in cleaning it rinse with cold water, then warm, and\\nfinally boiling water, using alkaline water now and then as\\nneeded.\\nLime water is a splendid thing to use and the small churns\\nmay be filled up with it after scalding and left with the small\\nutensils in it to soak up to time of churning. In case of large\\nchurns, churn with 3 or 4 bucketfuls for 5 or 10 minutes and\\ndraw. There is no need of further rinsing, what little adheres\\nwill not hurt the cream.\\nIn creameries steam should be used instead of boiling\\nwater and long enough to make the wood hot enough to dry\\nitself, but combined churns should, according to instructions\\nfrom the Owatonna Mfg. Co., not be steamed, as it will hurt\\nthem.\\nCovers should be left open and small churns placed in\\nopen air to dry unless filled with lime water. A churn con-\\ntinually damp will soon smell musty and that is the great\\ndanger with our large creamery churns compared with the\\nsmall Danish ones.\\nNever fill the churn too full, as a rule it is safest to put in\\nless than the manufacturers tell you. End over barrel and\\nbox churns should not be filled more than half, but it really\\ndepends on the fall that is left, that is, if a churn 24 inches\\ndeep may be half filled, one only 18 inches should not be filled\\nso full, as that would give the cream a 9-inch instead of a 12-\\ninch drop.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0062.jp2"}, "63": {"fulltext": "61\\nIt is always safest to strain the cream into the churn and\\nthe coloring should be calculated according to the butter ex-\\npected. It is easy to keep track of how much milk each cream\\nvat represents and use yesterday s yield for an estimate.\\nThere are two kinds of color in the market among those\\nmost used. To one belongs Chr. Hansen s Danish, an abso-\\nlutely pure Clunatto color, and Thatcher s, a pure vegetable\\ncolor. The other is one into the composition of which tar\\ncolors enter. Wells and Richardson s and Hansen s Colum-\\nbian). The advantages of these two are strength, no sedi-\\nment and cheapness. In the West, Wells Kichardson s\\nhas become very popular.\\nSome countries (as Denmark) prohibit the use of tar colors,\\nbut that is done to make their butter above suspicion, not be-\\ncause it is deemed dangerous. There are various kinds of\\ntar colors, and if selected by a reliable manufacturer it is ab-\\nsurd to taalk of danger.\\nThe quality of oil used in the color should also be con-\\nsidered as well as the brightness of the shade imparted.\\nStart the churn, and do not forget to ventilate it once or\\nor twice during the first minutes and then make sure of the\\ntemperature.\\nAfter this, strike the right gait (given by the manufac-\\nturer) keep it going steadily do not get curious and stop to\\nlook at it until the regular time has elapsed or the change in\\nthe sound warns you that the cream is broken. If you are\\nmusical a song may help you to keep time. If it should not\\ncome on time, stop and take the temperature, and if that is\\nwrong correct it by adding hot or cold water. It is also a good\\nplan to take the temperature and regulate if necessary when\\nit is broken. Then churn again a little slower, but with a\\nsteady motion till the granules are of the right size. Some\\nmakers prefer them iV others J of an inch in diameter. I\\nthink the latter a little too large and prefer the size between\\nthe two.\\nCAUSE OF FOAMING.\\nSometimes if the butter does not come, the cream may\\nfoam and nearly fill the churn. This may be caused by (1),\\nthe cream being too cold (especially if a thin cream), (2) the\\nchurn being too full to start with, (3) too high speed b^\\nused in starting and (4) the milk being delivered from cows", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0063.jp2"}, "64": {"fulltext": "62\\njust calved (biestingsj from strippers or sick cows. Some-\\ntimes it will mend itself by allowing the cream to stand quiet\\nfor an hour or so, but the safest in the first cases is to divide it\\ninto two churnings and start fresh at the right temperature.\\nDRAWING THE BUTTERMILK AND WASHING.\\nWhen the granules are of the right size, and if salt in the\\nbuttermilk is not objectionable, the addition of this will make\\nit draw better, but I have seldom been troubled that way and\\nthere is no need of losing a single granule, as a strainer, or\\nbetter, a hair sieve, should be used in drawing.\\nWhen this is done, about the same amount of water of\\nfrom 50 to 55 deg. should replace the buttermilk (if the\\ngranules seem very soft 45 deg. may be allowed); the churn\\nshould be turned a few times. Unless it is desired to harden\\nthe granules the water should be drawn at once. It is a big\\nmistake to have the butter to soak in water for hours. As a\\nrule two rinsings should be enough and indeed some of the\\nfinest butter is made without rinsing at all, relying on the\\nworking to remove the buttermilk. The Danes used to do\\nthis, but now they rinse the granules by dipping them from\\nthe buttermilk with a hair sieve and then moving this gently in\\na tub of cold water, thus washing the butter only once and only\\nfor a minute or so. As in most other matters the best road\\nlies in the middle course.\\nToo much care cannot be exercised in securing pure\\nwater for washing the butter, and I am convinced that in\\nmany cases the butter is spoiled by impure water.\\nIf we have deep artesian wells, where no surface water\\nis possible, the water is alright unless indeed it contains too\\nmuch iron or other mineral impurities. But with dug wells\\nit would really be best to boil, cool and filter the water used\\nfor washing. If this is too much trouble, at least filter it,\\nand for this purpose the International filter is to be recom-\\nmended if a smaller size is placed on the market (the one now\\nsold for f 110 will filter from 800 to 1,000 gallons per hour).\\nDug wells into which the creamery or stable drainage\\nhas a chance to leak should be condemned, and indeed no\\ncreamery should be built without first providing the water\\nsupply and have it analyzed chemically and bacteriologically\\neven if it cost from $25 to f 50.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0064.jp2"}, "65": {"fulltext": "63\\nCHAPTER VII.\\nSALTING AND WORKING.\\nBrine salting is popular with many private dairymen.\\nAfter draining the buttermilk or after the first washing a\\nstrong brine is poured over the granules, the churn revolved,\\nthe brine drawn and a fresh lot of brine added. When this\\nis drained, the granules are packed directly into the tub, pail\\nor crock by simply pressing it with the butter ladle. This is\\na very nice way of selling brine for butterfat and if private\\ncustomers are satisfied so much the better, but it is not an\\nadvisable system selling on the ojjen market. First it is diffi-\\ncult to get it salty enough and if this is done by adding some\\ndry salt it is very hard to salt it uniformly.\\nThe object of salting is to preserve the butter and improve\\nthe taste. This is generally understood, but less so its action\\nin drawing out the buttermilk from the buttergranules ap-\\nparently washed clean. In churning, the microscopical fat\\nglobules are joined together into the little visible granules\\nand these contain a great deal of serum buttermilk. The\\ndry salt sprinkled over the drained granules will, in melting,\\nabsorb part of the serum chiefly the milk sugar solution,\\nleaving most of the albuminuous matter, and the moisture is\\nthus reduced with less working than is otherwise needed.\\nAPPLYING THE SALT.\\nSome makers sprinkle half the salt in the churn revolve\\nit once, sprinkle the other half, and after a while, work it\\nonce. In this way it is rather difficult to get uniform re-\\nsults as it is hard to estimate the amount of moisture and\\nthe consequent loss by drainage. Nevertheless, many makers\\nmanage to do good work that way and while they use from\\nI| to 2 ounces of salt, the butter will only retain from to|\\nounces, and in this connection we must also consider the\\nsolubility of the salt used. If lumpy, the salt should be\\ncrushed and sifted.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0065.jp2"}, "66": {"fulltext": "64\\nIn Denmark they work the granules very lightly and then\\nweigh the butter, add the salt and work lightly again, leave\\nthe butter in a temperature of 50 to 60 deg. and after 2 to 4\\nhours, work it the second time. I prefer now simply to\\nweigh the granules and as the weight of the butter is known\\napproximately, a fair idea is given of the moisture and\\nmore or less salt may accordingly be added to the granules.\\nAfter stirring it in with a light touch, the granules should be\\nfirm enough to stand this without adhering leave the salt\\nto dissolve partly for half an hour or so and work it lightly\\nthe first time. After 2 to 4 hours work it the second time\\nand there will seldom be complaints of mottled butter.\\nIndeed I believe it to be a fact that we are getting back\\nfrom the once fashionable wash, wash, no working system\\nto that of the good old working twice. In creameries this\\nweighing of the granules is impracticable and we must rely\\non our judgment as long as we do not adopt the cumbersome\\nDanish system. The trouble is that few makers understand\\nthat it is far better to work several times a little at a\\ntime than to work once. They forget that the dan-\\nger of getting salvy butter is greater in the latter case, where\\nthe mechanical heat developed by the continuous working-\\nmakes the butter soft, whereas the butter regains its elas-\\nticity if we give it a rest before working it again.\\nThe temperature is all important. If too cold the fric-\\ntion in softening it while working will make it greasy. If\\ntoo warm it will not stand working and the moisture will be\\nworked into instead of out of the butter. Between 50 and\\n60 deg. (according to the composition of the fat) will be\\nfound right and creameries should have their worker (as well\\nas churn) in a room which can be kept at that temperature.\\nIf the butter is left between workings in a too cold (or too\\nhot) room, say in 60 lb. tubs, there is danger of the outside\\nbecoming too firm (or too soft) before the center is cooled\\nenough and the result will be streaky butter. For this reason\\nthe Danes prefer to leave it in lumps of 5 to 10 lbs. at that\\nstage.\\nSALT TO USE.\\nYears ago good dairy salt was much harder to get than\\nnow. Then, indeed, it had to be imported, and Ashton,\\nHiggins, (and Luneborg used in Denmark) ruled the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0066.jp2"}, "67": {"fulltext": "65\\nroost, but now there are several excellent dairy salts made\\nin the States, notably Diamond Crystal Genesee and a few\\nothers. The main thing is never to use coarse, impure salt,\\nby impure I do not refer to chemical purity, which does not\\nalways insure it being the best.\\nBut even the very best brand may have been exposed in\\ntransit and absorbed odors or black specks may have got into\\nit, so that it is safest to test it by dissolving in water and\\nsee if it leaves any sediment or gives a milky solution. Mr.\\nGurler, in his American Dairying, recommends the use of\\nhot water to detect taints.\\nAs salt absorbs odor it must be stored in a clean place\\nand the careful dairyman will keep an eye on where his dealer\\nkeeps it.\\nWe often hear creamery men say: We use such and\\nsuch a salt (mentioning a cheap brand) generally, but when\\nwe put up butter for cold storage we use so and so (mention-\\ning an expensive salt). How is this? Is it all imagination?\\nIf not why can t they see that if the expensive salts are bet-\\nter for cold storage they are also better for every-day use.\\nThere may be good salts among the cheaper brands, but until\\nmanufacturers have proven their ability to make them uni-\\nformly alike, it is safest to use those, year in and year out,\\nwhich have been proved by years of practical tests.\\nI confess that I like a salt with a grain to it, so that\\nwhen sprinkled on the butter it does not mush like fine\\nsugar on berries. I also prefer a salt which does not dis-\\nsolve too quickly, as I advocate working twice.\\nEight here there is a common clap trap devise used by\\nsalt agents when they talk about the special make-weight\\nor the clear brine of their brand. A good maker will always\\nstudy his salt and act accordingly, leaving more or less mois-\\nture, according to whether the salt is less or more soluble.\\nTHE WORKERS.\\nGood butter has been made by working it with the hands\\nand if the dainty dairymaid washes her hands and arms care-\\nfully first in hot and then in cold water, there is no objection\\nbut, to be on the safe side, the watchword is now given:\\nNever touch the hutter with your hands.\\nIn small quantities butter may be worked manipulating\\n\u00e2\u0080\u00945", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0067.jp2"}, "68": {"fulltext": "r,\\nit with two paddles, like Fig.\\n45, pressing- the lump flat in a\\nwooden bowl, and then rolling\\nit up and pressing it endwise.\\n(Fig. 45.) never rubbing it, but a small\\nlever worker like Fig. 4G does not cost very much, and if\\nthe lever is not rolled or rubbed over the butter but used for\\npressing it, the result\\nis very satisfactory.\\nAnother simple worker\\nnot sold here, but easily\\nmade, is shown in Fig.\\n47. It consists of a\\nwide board with two\\nstrips of wood on either\\nside and a corrugated\\nroller on a wooden\\nshaft long enough to\\nform handles and two\\nround pieces of wood\\nfr.vhiich keep the roller\\nabout half an inch off the board. The roller presses the but-\\nter into a flat corrugated piece, which is rolled up with the\\nladle and turned at a right angle\\nand worked again as shown in\\nFig. 48. This also represents\\nthe way to work butter on the\\nrotary worker, which is illus-\\ntrated by one of the best in the\\nmarket, the Embree and a\\n(Fisr. 46.\\n(Fig. 47.)\\ncross-section one of the latest\\nEuropean modifications, Fig. 50. The Schauble iron\\nframe worker is built on similar lines. The one most used\\nFig. 48.)\\n(Fig. 40.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0068.jp2"}, "69": {"fulltext": "in the western creameries is the Mason, but I do not consider\\nit as good as either of those illustrated. Similar workers are\\nmade by the various manufacturers and have kept their\\nground in spite of hundreds of modifications which found\\n(Fig. BO.)\\nfavor as labor savers for a short time. In buying these\\nworkers in which the table revolves one way and the rollers\\nthe other it is necessary that their surface speed correspond\\nexactly, if not, there will be a rubbing motion making the\\nbutter greasy.\\nTo describe when butter is worked enough is next to im-\\npossible. There should not be more than between 10 and 14\\nper cent water left; when a piece is broken it should show\\na granular construction like coarse cast iron, and when\\npressed with the ladle a few drops of clear brine should show.\\nThis is the nearest I can get, but experience will soon teach\\nand the object is to avoid too much moisture on one side\\nselling water for butter (laws regulating this are being en-\\nacted in various states and countries) and too little on the\\nother side making the butter difficult to spread and losing\\nweight.\\nUSING COMBINED CHURNS AND WORKERS.\\nThe popularity gained by these in our western cream-\\neries is undeniable and the reasons are evidently. (1.) Sav-\\ning of labor in removing the butter from churn to worker.\\n(2.) As most creameries are not provided with a special fly-\\nproof room where the right temperature can be maintained,\\nthe keeping of the butter shut up in the churn and worker\\nuntil ready to pack is an evident advantage. (3.) The sav-\\ning of space is another great advantage.\\nObjections have been raised (1) that they are difficult to\\nclean; (2) that it is very difficult to get the salt evenly dis-", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0069.jp2"}, "70": {"fulltext": "68\\ntributed and hence there is a liability to mottles; (3) that the\\nbutter would retain too much moisture; (4) that the maker\\ncannot watch it to remove specks if there are any, nor stop\\njust at the right moment; (5) that some of the constructions\\nwould grease up several pounds of butter at each end of the\\ninside gearing; (6) that they are expensive, and unless re-\\nnewed often would be impossible to keep sweet.\\nI have virtually no practical experience with these\\nchurns, and have hitherto not encouraged their introduction,\\npreferring to preach the providing of churn and working\\nroom so that the only advantage remaining would be that\\nof saving labor and space.\\nOn the other hand a close observation of the ways in\\nwhich it has been used by some of our best makers and the\\nresultant butter has convinced me that most of the objections\\nmust be negatived. (1). If they are treated as suggested\\nfor the other churns they can be kept sweet, at least as long\\nas age has not made the wood too soft. (2) By adding the\\nsalt (sifting it so as to have no lumps) carefully, distributing\\nit evenly and letting the churn revolve a few times at the\\nslow speed before setting the rollers going, an even salting\\ncan be secured, though a little more salt may be consumed.\\n(3.) By having the granules of the right temperature and by\\nworking the butter twice or three times the moisture can\\nbe sufficiently expelled, especially if it is given 10 or 15\\nminutes for every 6 or 7 revolutions and allowed to drain.\\nIf necessary the temperature can be lowered between work-\\nings by placing some blocks of ice on the rollers. (4.) Prac-\\ntice will soon teach the maker to stop in time, and if churn,\\ncream and salt are clean, there can be no specks to remove.\\n(5.) This is true to a greater or lesser extent, but when 500\\nor 600 lbs. are worked at once the loss is not great if care is\\ntaken not to pack the greasy butter with the rest. The\\nshelves should also be watched so that no lumps of butter re-\\nmain permanently there (escaping salting), as if incorporated\\nlater on they will produce mottles. (6.) They may become\\nexpensive if renewed often, but that is a small matter com-\\npared with the saving in labor. While personally I am per-\\nhaps too much of an old fogy to adopt the new system, it\\nwould be unfair not to acknowledge that with careful work\\nvirtually all objections must be dropped while the advan-\\ntages remain.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0070.jp2"}, "71": {"fulltext": "69\\nPREPARING LIME WATER.\\nLime water is one of the safest purifiers for a creamery\\nor dairy. In a creamery where there were two combined\\nchurns, I once had one of them rinsed the last thing with\\nthree buckets of lime water, and at the end of the week the\\nbuttermaker had to acknowledge that the one thus treated\\nsmelled sweeter than the other cleaned otherwise exactly in\\nthe same way.\\nTo prepare lime water get two whisky or other clean\\nbarrels and knock one head out, bore one hole in the side\\nabout 1 foot from the bottom, another 6 inches higher and\\ninsert any kind of cheap wooden faucets. Fill with pure\\nwater and dissolve some unslacked lime, say 15 or 20 lbs.\\nand stir it up well during the day. Cover and do not disturb\\nit until it draws perfectly clear from the lower faucets. By\\nhaving 2 barrels, 36 hours can be allowed for settling. When\\nall the clear water is drawn, add a little more lime and fill\\nagain and so on. After being used for the churns and other\\nutensils it can be used to great advantage in rinsing the floor.\\nIt is cheap and does not hurt the wood as will a strong lye.\\nBEWARE OF FRAUDS.\\nI have referred to the tin can separators(?) for the dilu-\\ntion of milk.\\nI have also warned my readers against all the patent light-\\nning churns, in which it is said more butter may be obtained.\\nIt remains only to warn them against the old, old fraud,\\nwhich reappears under new names An enormous increase in\\nthe butter yield is secured by addition of rennet, or similar\\nstuff, which coagulates the casein, and this, with or without\\nthe addition of extra melted butter, is incorporated with the\\nbutterfat, making what might possibly be called a very rich\\ncream cheese, but which has no right to the name of butter.\\nFifteen years ago it was pushed under the name of Guiness\\nprocess butter, and a large creamery was run in Chicago which\\nwas used as a decoy to sell county rights. Later Black Pep-\\nsin was advertised for the same purpose, and now I notice\\nthat it is sold as Richards Butter Rennet. As soon as the\\npapers get onto the fraud the name is changed, and, no doubt,\\nit will appear under a new name again and again.\\nRemember, if 100 lbs. of milk contains 4 lbs. of fat and\\nyou do your very best with the very best modern implements,\\nyou can never make more than 4.5 or 4.6 lbs. honest butter,\\nand never hope to fool any buyer with more than 5 lbs., be\\nthe increase obtained with water or casein!", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0071.jp2"}, "72": {"fulltext": "70\\nCHAPTER VIII.\\nPACKAGES AND PACKING.\\nFOR THE PRIVATE DAIRY.\\nFor the dairies the Bradley Boxes Fig. 51, holding 2, 3, 4,\\n5 and 10 lbs. and packed in crates (Fig. 51a) are used a great\\ndeal, as well as the bail boxes (Fig. 52) holding 5, 7J, 9 and\\n10 lbs. They are very good and practical packages, accepted\\nby the trade, the latter chiefly in the West.\\nOne pound rectangular prints wrapped in parchment\\npaper and sent in return\\nboxes provided with an\\nice chamber. Fig. 53 is\\nvery popular in the East,\\n(Fig. oia.) an d (packed solid) fast\\ngaining ground in the West. With the return\\nboxes the difficulty is to keep the trays per-\\nfectly sweet, but this trouble may be over-\\n(Fig. 52.) (Fig. 51.) looked when a good price is secured. If\\npacked solid the 51 lb. cubical or 50 lb. rectangular box is\\nmost used. There are numerous other packages, such as the\\nRecord tinlined package, the Crystal, a glass jar in a\\ngalvanized pail, paper boxes round (the Gem and square,\\netc., etc., not to forget the old stone jars, but these are not\\npopular among the men who handle the butter in the large", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0072.jp2"}, "73": {"fulltext": "71\\n(Fig. 53.) (Fig. 55)\\nmarkets and should be used only for local trade or for private\\ncustomers. Bound and square prints are also suitable and\\nare made with the hand moulds shoAvn in Figs. 54 and 55.\\nThey should be wrapped in parchment paper or new muslin,\\nnever in the cabbage leaf or linen clothes of suspicious origin.\\nIn printing it is also important to be sure that there is\\nfull weight and whatever printer is used the weight should\\nbe tried now and then even if each lump is not weighed before\\nprinting. A neat scale for this purpose with a porcelain\\nplate is made by Fairbank Co. The parchment should be\\nsoaked in brine.\\nFOR CREAMERIES AND LARGE DAIRIES.\\nWhen more work is desired we have a great many de-\\nvices the Nesbit, the Bapps Automatic, the I. X. L., etc.\\nThe most popular ones\\nof this class single\\nprinters being those\\nsimilar to the Lafay-\\nette, shown in Fig. 57.\\nIt is fixed on a table\\n(indicated in dotted\\nlines) and with a little\\nthe latayette bdttek printer. practice very fast work\\nFi e- 57 can be done.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0073.jp2"}, "74": {"fulltext": "il\\nQuite another system is illustrated in Fig. 58, the Acme/\\n(Fig. 58.)\\norginally called the Lusted, in which 25 1 lb. or 50 lb.\\nprints are made at one impression. Finally in Fig. 59, I\\nillustrate the mold used for the Cali-\\nfornia two-pound roll, the standard\\nsize in that market.\\nLarger private dairies sending to\\nthe open market may safely use 10,\\n20, 30, 10 and 60 lbs. tubs same as the\\n(Fig 59.) creameries.\\nCreameries in Eu-\\nrope nearly all use the\\nDanish 56 and 112 lbs.\\nbeech firkin (Fig. 60)\\nthough in some coun-\\ntries the heavier oak\\nmay be seen. In Amer-\\nica the standard\\ncreamery package is\\nthe 60 lb. tub (Fig. 61)\\nmade of white ash,\\nwith five black ash (Fig. eo.i\\nhoops. Indeed, so wedded is the trade to this package that\\nany divergency, even the least, may cause a reduction in", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0074.jp2"}, "75": {"fulltext": "3\\nprice. Thus it would be nearly impossible to sell Elgin but-\\nter at the market price even in ash tubs, if there were six\\nhoops on them. Nor is this kind of\\nprejudice altogether without a reason-\\nable explanation, as the six-hoop tubs\\nhave been used largely by gathered\\ncream creameries, and hence Elgin\\nbutter would at once be suspected of\\nbeing such, and each tub would have to\\nbe examined as to quality. Nor would\\nit look well in a carload to have some\\nfive-hoop tubs and some with six hoops.\\nThese tubs are made in sizes to hold\\n(Fig. 6i.) 10, 20, 25, 30, 40, 56 and 60 lbs., the lat-\\nter being the one most used by creameries. A handmade tub\\nis generally preferred, and though the machine made (staves\\ntongued and grooved) are neater in appearance, they are not\\nnearly so popular. The New York oak tubs are hooped with\\ngalvanized iron hoops.\\nBoston will take spruce tubs, but they are not very\\npopular in the other large markets, they look very neat in-\\ndeed when new, but do not come out of cold storage in good\\nshape. The tub covers are fastened with various fasteners\\nbut the trade endorses only\\nN. I and II, Fig. 62, tin straps\\nfastened with half-inch wire\\nnails.\\nFor export to England\\nneat oak 110 lb. firkins used\\nto be the package, but now\\nthe Australian square box is\\nthe standard.\\nIt is made of poplar and spruce and measures inside 12\\nxl2xl2 inches and exactly 56 lbs. should be packed in it, or\\nrather a little more, so as to make it hold that on arrival in\\nEngland, no more, no less. The English trade custom de-\\nmands this and will not pay for any overweight, while under-\\nweight will cause no end of trouble. Various boxes have\\nbeen made with grooves in the wood and with slats nailed on\\nso as to secure air circulation between the boxes when cold\\nstored.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0075.jp2"}, "76": {"fulltext": "74\\nFor export to South America and other warm climes\\ntin cans carefully soldered and packed in boxes with rice\\nshells or dry saw dust are the best.\\nWooden packages should be kept in a clean, dry place, a\\ndamp storeroom may cause mouldy tubs.\\nPREPARING THE PACKAGE.\\nStone and glass jars as well as tin cans need of course\\nonly to be clean in a dairyological, not to say bateriological\\nsense, but wooden packages requires more than this. Tubs\\nand pails strong enough to stand it should be scrubbed inside\\nwith hot water or steamed and then soaked for 12 hours with\\ncold water or weak brine and again scrubbed with fresh cold\\nwater or brine just before using. The water should be as\\npure as that used for washing the butter. The outside should\\nbe kept as dry as possible. If thoroughly steamed and then\\nrubbed with salt it is said that 2 hours soaking is all suffi-\\ncient.\\nParchment paper lining is getting quite popular. In\\ntubs only the bottom and side should be lined and the very\\nbest paper soaked in strong brine for a few hours should be\\nused, and the tub should always be prepared as described\\nabove.\\nPACKING.\\nPacking should be done\\nwhile the butter is pliable\\nand by pressing with a ladle\\nor (in tubs) ramming with a\\npacker (one kind may be\\nseen in Fig. 60). Too much\\nshould not be put in the tubs\\nnever more than 10 to 15\\nlbs. at a time, and each lot\\nshould be carefully rammed\\nso as to get it solid and leave\\nno air spaces. To do this,\\nuse the packer with a slight\\nslant from the center to the\\nsides of the tub. This is all\\nimportant, not only in order\\nto exclude the air (which re-\\nduces the keeping quality\\nbut also because it is foolish to", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0076.jp2"}, "77": {"fulltext": "75\\npack four to five pounds less in a tub than it will hold, as\\nwas done in the tub shown in Fig. 62a. The New York Pro-\\nduce Review kindly sent me this illustration from an article\\non packing, one of the\\nmany interesting ones\\npublished by that en-\\nterprising paper. In\\nFig. 62b is shown a\\ntub packed rather bet-\\nter, though hardly what\\nI would call perfectly.\\nRam the butter so\\nas to more than fill the\\ntub and strike it off\\nlevel with the edge.\\n(Fig. 62b.) Some use a wire to\\ncut it with. If you w T ant to smooth it do it by press\\ning with the ladle, not by rubbing, which makes the\\nbutter greasy. Line bottom and sides with good parchment\\npaper, leaving an even edge of about one inch, to be folded\\nover the top. Put a cloth circle on the top, dampen it with\\nbrine and sprinkle a thin layer of salt on top of it. Fasten\\nthe cover with 3 or 4 equidistant tinstraps, using half-inch\\nwire nails. Stencil uniformly without getting finger marks\\non the tub, weigh the tub before filling and after, marking the\\ngross and tare in pencil. Reweigh the day of shipping and you\\n2^ may save yourself from being unjust\\nto your commission man. If the\\nbutter has not too much water, if\\nthe tub has been properly soaked,\\nif you allow J lb. to lb. per 60\\nlb tub for shrinkage, and if your\\nscales are correct, you need not fear\\nany deductions from your weights\\nby honest commission men. In this\\nconnection it must be said that\\nscales, especially platform scales, are\\nliable to get out of order, brine will\\nsoon rust them; hence the one\\nshown in Fig. 63 is preferable for\\nweighing butter.\\n(Fig. 63.)", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0077.jp2"}, "78": {"fulltext": "7\\nSHIPPING AND MARKETING.\\nIn the open market dealers prefer to have no private\\nstencil or trade mark on the package, and especially do they\\nobject to the name and address. If you use these and your\\nbutter is not up to the standard, leave them off, and in any\\ncase always notify your receiver if for some reason a ship-\\nment or part of one is not as good as usual.\\nToo much stress cannot be laid on keeping the packages\\nclean and protected from heat and dust in hauling to market\\nor to the railway, and while waiting for the train. Too of-\\nten have I seen tubs exposed for hours to the sun on the\\nstation platform, and if the creamery man cannot attend\\nto it himself he ought to arrange with the agent to have the\\ntubs protected and not soiled in loading.\\nNever contract your butter for a whole year at the quota-\\ntions of a certain market. Whenever a large number of\\ncreameries do that, it is a temptation for the buyer to mani-\\npulate that market. Indeed, some of the Boards of Trade\\nbecome more or less of a farce, when less than one-tenth of\\nthe butter from the members is put up and sold on the open\\nboard. If you sell at all, sell at a fixed price.\\nNever ship a sample shipment to an unknown house\\nwhich offers to buy it at a cent or two above the market. If\\nthey do not fleece you the first time, they will do so when they\\nget a large shipment. They often send circulars giving well-\\nknown names as references without authority.\\nNever try to pit two commission houses in the same city\\nagainst each other by dividing a shipment, especially if you\\nuse your own stencil.\\nIf you have a good commission house, stick to it so as to\\ngive it a chance to work up a trade on your butter.\\nAlways insist on a prompt account of sale and remittance.\\nThe lack of this shows either lack of good business system,\\nor a desire to run their business with your money.\\nInstead of getting offended when your commission house\\ndraws your attention to some fault in your butter, insist on\\nit doing so; follow its advice closely as to the amount and\\nquality of salt, color and style of package.\\nSelling direct to consumers is another matter, and is to\\nbe advised, as a rule, only in case the producer can comfort-\\nably deliver it once a week from his own wagon. The price\\nshould then be fixed, say for each month, or at least for the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0078.jp2"}, "79": {"fulltext": "77\\nsix summer and the six winter months. To contract at a\\nuniform price for the year, is not advisable, as in most cases\\nthe consumer will be willing enough to take the regular\\nquantity in winter; but in summer, when he can buy it else-\\nwhere for six to eight cents less, there is danger of trouble.\\nIn this case it is also wise to remember that short accounts\\nmake long friendships, and make the collections regularly at\\nleast once a month and better once a week.\\nTo sell direct to consumers, who live at a distance, is\\nless satisfactory, as there often is occasion for misunderstand-\\ning; yet it can be done in exceptional cases with great profit,\\nand for this kind of trade some of the different fancy pack-\\nages may be used with advantage, though as a general propo-\\nsition we cannot endorse any return package. But, in selling\\ndirect it is well to remember the extra cost, trouble and risk\\nincurred, and in order to do as well as selling the whole make\\nfor cash to a dealer or through a commission house, it is cer-\\ntainly necessary to get, at least five cents more a pound.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0079.jp2"}, "80": {"fulltext": "to\\nCHAPTER IX.\\nICE HOUSE AND REFRIGERATORS.\\nEVERYBODY OUGHT TO PUT DP ICE.\\nEven though ice is not as important in these days of\\nseparators, no buttermaker, be it on the farm or in the cream-\\nery, ought to be without a stock of ice or snow, so as to have\\ncomplete control of temperature. Nor can the value of ice\\nto the farmer s wife and family be overestimated, and when-\\never the winter is cold enough it is not a very great job for a\\nfew neighbors to join together and scoop out a pond if no\\nriver or lake is within reasonable distance. Even if such\\npond ice is not fit to use in cream directly, it will cool as well\\nas the best, and if there is plenty of snow, and it is packed\\nsolid by wetting it a little and trampling it, about the same\\ncooling effect can be obtained from a cubic foot as from ice.\\nIt makes a difference only of about 5 per cent whether\\nice is gathered in thawing or freezing weather, but in stack-\\ning it is important to pack as solid as possible and fill the\\nspaces with crushed ice.\\nTHE ICE HOUSE.\\nThe cost of an ice house need not prevent any one from\\nhaving one. I have preserved ice by stacking it on a two-foot\\nlayer of sawdust and covering it in the same manner. I even\\nleft a small chamber in the center of the pile, the entrance\\nbeing protected by two feet of straw packed between boards.\\nThere I could keep meat fresh for a week or more. Such an\\nice vault should not be opened more than two or three times a\\nweek, as otherwise the ice will melt too fast.\\nThis is not the best way and houses may be built to suit\\neach ones purse. In this, as in other matters, co-operation be-\\ntween three or four neighbors is the thing.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0080.jp2"}, "81": {"fulltext": "70\\nIf the floor is absolutely tight and laid on a layer of saw-\\ndust, that is the best, but it will do very well to pile it on a\\nthick layer of sawdust or even straw provided good drainage\\nis secured. (Not necessarily direct drainage, but for instance,\\na layer of gravel.\\nThe walls (both inner and outer) should, to get the best\\nresult, be made of matched boards and be two feet apart and\\nthis space should be filled with closely packed insulating\\nmaterial. The inner wall may be dispensed with and the in-\\nsulating done as the ice is piled up, but this will waste more\\nmaterial.\\nSuch a wall filled with dry sawdust or chaff will stop the\\nair circulation even better than a whole lot of board and paper\\npartitions and will, as a rule, be much cheaper in the country.\\nA series of air spaces allows circulation in each and unless\\nthere are many of them the insulation will not be perfect, but\\nthey are cleaner and not so apt to get damp and musty as the\\nsolid sawdust or chaff which every few years must be taken\\nout and dried.\\nA combination of the two systems might possibly be the\\nbest; say 12 or 18 inches solid in the center and an inch air\\nspace on either side.\\nThe floor should slant toward the center so that the ice\\nwill lean that way and not, in melting, press on the walls. It\\nis enough to cover the ice with a foot or so of the insulating\\nmaterial, but above this free circulation of the air should be\\nallowed. If exposed to the sun it is a good thing to have a\\nsort of tent roof above the regular roof so as to provide shade.\\nThe value of various insulating material may be ranked\\nin the following order. Cotton, husks of barley, wheat or\\noats, leaves, chaff, husks of rice, wheat straw, sawdust and\\npeat. All losing value if not dry.\\nUnder the ice in the bottom chaff, leaves and husks should\\nnot be used, as when damp, they easily ferment and develop\\nheat.\\nAs to the unavoidable loss during the year by melting in\\nthe ice house, it is estimated that in December it amounts to\\nabout 45 lbs for every square foot of the inside surface and\\nhence the percentage of loss is much greater in a small ice\\nhouse than in a larger one.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0081.jp2"}, "82": {"fulltext": "80\\nRefrigerating machines have been hinted at before and\\nwhere a new creamery is built and where ice can not be made\\nvirtually at the door of the creamery, a refrigerator machine\\nseems to me to be advisable, but we must be prepared to spend\\nat least $1,000 on it, as a too small machine is a delusion and\\na snare. We should have a brine tank in the cold storage room\\nto hold the temperature during the night. There are various\\nsystems in the market, but for creamery use it seems the direct\\nexpansion ammonia system is the best, provided the coiling is\\ndone by experts so that there shall be no leakage.\\nLiquid air has not yet been made practicable, but it has\\ngreat possibilities.\\nREFRIGERATION.\\nSmall double boxes may be constructed at home witk\\nfrom 2 to 4 inches thickness of felting or 6 inches sawdust\\nwill do nicely, though refrigerators can now be bought at\\nreasonable prices.\\nEefrigerating rooms, like good ice houses, may be built\\neither way, but, as a rule, the air-space system is the simpler\\nand is effective enough if there are at least five air spaces, and\\nif all circulation of air from wall to ceiling and floor and from\\nwall to wall is effectually stopped. Careless builders often\\nmake the partition a delusion and a snare by knocking holes\\nin the paper when putting it up. The studs are placed at a\\ndistance that will allow the paper to lap over an inch or so\\nand a 1 inch thick strip is then nailed firmly over the seam\\non the studs, the next paper put on, and so on until from 5 to\\n7 air spaces are built up. The inner and outer walls are made\\nof matched boarding. The paper should be close and air-\\ntight and should not swell. Prof. King recommends the 3-\\nply giant paper made by the Standard Paper Company, this is\\nacid proof. The wood used should not have a strong smell,\\nlike pine.\\nThe biggest danger is at the joining of walls, ceiling and\\nfloor. It is safest to fill the lower six inches of the air spaces\\nwith mineral wool, as it must be remembered that a leakage\\nof air at the bottom is far more detrimental than at the top.\\nThe floor should be insulated as carefully as the sides and\\nshould be water tight.\\nThe door is a difficult problem and requires a good car-\\npenter to construct it so as to fit tight and yet not swell and", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0082.jp2"}, "83": {"fulltext": "81\\nstick too hard. It is always better to have a sort of entry\\nroom, or at least two doors so far apart that one may be shut\\nbefore the other opens.\\nIt will be seen that even a refrigerator may be constructed\\ncheaply, but in creameries it is well to employ an expert and\\nsecure perfection, as the danger from mould, not to speak of\\nwaste of ice, is considerable.\\nSuffice it here to draw attention to a few more points.\\nThe ice shelve or chamber or the refrigerator coils should be\\nplaced near the ceiling and insulated so that no moisture will\\ncondense underneath and drop on the floor, but be condensed\\non the ice and be removed with the water from the ice tray\\nthrough a pipe with a water lock.\\nCirculation should be insured by a partition or false wall\\nand ceiling, which if there is only one ice shelve should ex-\\ntend nearly to the floor on one side and to the opposite end\\nof the ceiling at the other side. If there is an ice shelve at\\nboth sides it should nearly reach the floor on either side and\\nextend from both to nearly the center of the ceiling. In the\\nlatter case the hot air will pass up in the center over the ice\\nwhich dries and purifies it, letting the cold air drop down\\nat both ends of the room.\\nThe very best insulation, if we can afford it, is secured\\nby filling space with mineral wool. Prof. Kobertson says\\nthat 100 lbs. will pack about 20 square feet of space six inches\\nwide. _j ^jjjj\\n\u00e2\u0080\u00946", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0083.jp2"}, "84": {"fulltext": "82\\nCHAPTER X.\\nPASTEURIZATION FOR BUTTERMAKING.\\nNOT THE SAME AS FOR CITY USE.\\nWhen pasteurizing for butterinaking it is not necessary\\nto keep the milk or cream at the temperature of 160 deg. for\\ntwenty, or even five minutes, unless indeed it be intended to\\nhold the cream for a day or more or ship it a long distance\\nbefore setting the cream for ripening, in which case the keep-\\ning of it hot for a longer period may be desirable.\\nAnd this is easily explained. If the heated and recooled\\ncream is inocculated at once, with a good starter these good\\nflavors bacteria (or ferments) get a start of the few possible\\nbad germs that may have survived the short heating. In any\\ncase it must be remembered that only sterilization or heating\\nto 215 deg. can give us absolute security and that this temper-\\nature is incompatible with fine butter.\\nOn a large scale, in a creamery, the short time heating,\\nwhich allows the use of a continuous heater, is the only prac-\\ntical one.\\nON THE DAIRY FARM.\\nFor butterinaking on the dairy farm I can hardly imagine\\nany conditions that would make pasteurization desirable as a\\nregular practice for butterinaking, and yet there might be\\ncases (where weeds may taint the milk), when it should be\\ntried as a remedy. Or when very small quantities of cream\\nmake, churning once a week desirable, pasteurization may be\\nresorted to. Even so may it be used as a temporary relief until\\nyou discover the cause of slimy milk, which is generally\\ndue to lack of cleanliness somewhere.\\nIt is true pasteurization will not cure milk of a very strong,\\nleeky flavor, but it will reduce that and remove many minor\\ntaints.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0084.jp2"}, "85": {"fulltext": "83\\nIn the gathered cream system where there is no ice or\\nvery cold water at command, or where it is desired to keep the\\ncream for gathering only twice a week. I have a good deal\\nof faith in the future application of this system of preserva-\\ntion.\\nBut once and for all understand it that pasteurization\\nis no panacea for all evils nor any excuse for lack of cleanli-\\nness. Indeed, it requires a high standard of cleanliness if it is\\nnot to turn out a delusion and a snare.\\nAny clean tin can, free from rust, preferably of a similar\\nshape of the shot-gun can, will do. A stirrer made of\\nsmooth, clean hardwood, but\\npreferable a tinned iron rod\\nwith a little dasher, and a\\nboiler of suitable size com-\\npletes the outfit required.\\nFig. 64 shows such a boiler\\nfor three regular shot-gun\\ncans with the stirrer to the\\n(Fig. 64.) left\\nPlace the boiler over the lire and when the water is about\\n120 deg. set the can with the cream in the water and stir con-\\ntinuously until the cream is 160 deg., remove the cream can,\\nreduce the temperature of the water in the boiler to 165 or 170\\n(if warmer) by adding cold water, replace the cream can with\\nthe cover on and keep the boiler where the water will not drop\\nbelow 160 degs. Another way to maintain the temperature\\nis to have an insulated box as mentioned in the chapter about\\nstarters and to place the cream can there. Keep the tempera-\\nture for 20 or 30 minutes and remove the can for cooling, or,\\nif you want to make butter soon, cool it at once to 70 or 75 deg.\\nand add the starter.\\nA quick intensive cooling is desirable if cooked flavor is\\nto be avoided and for this reason we must either have some-\\nthing like the Champion or Starr cooler, or else have a can\\nor tub with ice water in which to plunge the cream can and\\ncool quickly to 40 or below by stirring the cream with one\\nhand and the water with the other.\\nIf this temperature can not be obtained it may be safer\\nto heat to 150 only in order to avoid a cooked flavor, and as\\nlong as we can cool quickly to 60 deg. the keeping quality of", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0085.jp2"}, "86": {"fulltext": "84\\nthe cream will be greatly increased and this is commended to\\npatrons of gathered separator cream creameries who have\\nno ice.\\nIN THE CREAMERIES.\\nThe first pasteurizing heaters used were those illustrated\\nin Fig. 22, and those interested in a description of the various\\napparatus up to 1895 will find it in my pamphlet on Pasteuri-\\nzation and Milk Preservation. (Since then the Potts pas-\\nteurizer for both heating and cooling has appeared on the mar-\\nket, and it is to be recommended as the best up-to-date for milk\\nand cream for city use). I have before mentioned the contin-\\nuous heaters of Barber Mfg. Co. Hill, Fig. 24) and the De-\\nLaval Co. There are several new constructions in Europe,\\nnone of which seem great improvement on those of 1895, of\\nwhich the Eeid is fairly representative. (Fig. 65).\\nThere are two ways of doing the work, either to heat the\\nnew milk and run it hot through the Separator, or to heat the\\ncream and the skim\\nmilk separately as they\\ncome from the separa-\\ntor.\\nThe first course\\nhas the advantage of\\nrequiring a single heat-\\ner for the work, and of\\nincreasing the e flfi\\nciency in skimming of\\nhollow bowl separa-\\ntors, but the latter al-\\nlows us to heat the\\nskim milk (which, as a\\nrule is not cooled, and\\n(Fig.es.) hence requires a high-\\ner temperature) to a higher degree than the cream.\\nPractical experiences have shown that the milk at our\\ncreameries is seldom received in a good enough condition to\\npasteurize and yet the cream may stand it. Thus I have found\\nthat when the new milk showed an acidity of 14 cc by Mann s\\nTest, the cream would only show 9 or 10 cc, partly on account\\nof the greater proportion of fat and partly, I presume, because", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0086.jp2"}, "87": {"fulltext": "85\\nmany acid producing bacteria are sent to the wall of the sep-\\narator in the slime.\\nFor these reasons I consider that it is safer at least, until\\nfar better milk is delivered to pasteurize the cream by itself.\\nProf. Farrington draws the line of 0.2 per cent acidity, or\\nabout 11 cc by Mann s Test for pasteurizing for commercial\\npurposes, and I feel inclined to draw a line not far from that\\neven for buttermaking. It is a fact to be remembered that all\\nheaters hitherto used will coat (and thus lose efficiency) just\\nin proportion to the acidity of the milk and that the cooked\\nflavor also increases with the original acidity.\\nNevertheless the hot skimming might be used as a club\\ncompelling the creameries to force the patrons to deliver\\nsweeter milk, and as this really also means cleaner milk, the ad-\\nvantage is obvious.\\nWhatever system is used, a quick and intense cooling is\\nabsolutely necessary if a cooked flavor is to be avoided. For\\nthis purpose, the Star, (Fig. 2), the DeLaval or the\\nSmith Cooler (Fig. 66), are all\\nefficient and good. And so are the\\ndirect expansion coils or brine coolers,\\nmade by A. H. Barber.\\nBut all these coolers require a con-\\nsiderable drop, and if this is to be\\navoided, I know of no better coolers\\nthan the improved Baer, made by\\nthe Barber Co., shown in Fig. 27, and\\nset up in Fig. 67, in connection with\\na centrifugal heater, suggested and\\n(Fig. 66.) used by me, but now superceded by\\nthe Hill heater (Fig. 24). These coolers may be made any\\nlength and three 10 feet lengths will only require a total drop\\nof 1 foot, and the first heat can be taken out by using the con-\\ndensing water from the refrigerator (say at about 78 or 80\\ndeg.) in the first length, ordinary water (say 50 to 55 deg.) in\\nthe next, and, if desired, to cool very low orine in the last length\\nwhich should then be made of copper.\\nIn the matter of cooling for practical buttermaking, I am\\ndecidedly opposed to the bacteriologists, who from a (justi-\\nfiable) scientific standpoint, insist on cooling in a closed vessel\\nlike the Bussell or Potts pasteurizer.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0087.jp2"}, "88": {"fulltext": "86\\nI have seen too great improvement in the cream after this\\ncombined cooling and aeration to give it up, and must insist\\non recommending either of the above-mentioned or similar\\ncoolers. It goes without saying that the room must be clean\\nand the air pure where they are used.\\n(Fig. 67.)\\nTHE BODY OF PASTEURIZED BUTTER.\\nIt used to be deemed a necessity to chill the pasteurized\\ncream first and then reheat it for ripening, but I have found\\nequally good results by simply cooling to ripening temperature\\n(70 to 75 deg., and then adding the starter) as long as this is\\ndone quickly.\\nBut when ripe, or nearly so, it is absolutely necessary to\\nchill it and keep it for at least a couple of hours at a tempera-\\nture between 44 and 48 deg., the latter being not too cold to\\nstart churning if the cream is rich. If this is done the body of\\npasteurized butter will be fully equal to the unpasteurized from\\nthe same cream. Indeed, in some experiments made in Kansas\\nit scored a little higher, and the trouble of the makers who\\nhave not got good body has been that they did not understand\\nthis or else did not have the needed control of the tempera-\\nture.\\nWHAT TEMPERATURE TO USE IX HEATIXG.\\nPersonally I have never tried to heat to more than 155 or\\n165 deg., and once when I had 170 deg. I got a cooked\\nflavor in the butter, which, however, disappeared a week later.\\nBut that was in experimenting with hauling hot cream,\\nit had been allowed to cool partially (to 138 or 140 deg. in the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0088.jp2"}, "89": {"fulltext": "87\\njacketed cans for 2 to 3 hours, while skimming and hauling it\\nthe 13 miles to the central creamery where it was cooled at\\nonce.\\nRecent reports of Danish experiments convince me that\\nthe higher temperature cannot have been the cause.\\nHitherto the Danish creameries, 90 per cent of which pas-\\nteurize, have kept within the limit of 170 deg., but in order\\nto check tuberculosis a law was enacted in June, 1899, that\\nall skim milk and buttermilk not used for cheese, should be\\npasteurized and the temperature of 185 deg. was deemed neces-\\nsary for the continuous heaters.\\nBefore passing the law experiments were made by the gov-\\nernment expert with heating the cream, (out of the same lot)\\nto 167 and 185 deg. Out of nineteen cases, the judges found\\nthe butter from the cream heated to 185 deg. better in eleven,\\nequal in six, and poorer in three, and though the variation was\\nbut small, the high heat showed the best keeping quality.\\nOther tests were made comparing 167 with 190 deg. Here\\n9 were better, 4 equal and 6 poorer from the high temperature,\\nbut in the second judging 11 were better, 6 equal and 2 poorer.\\nThe cooked flavor was obs^rvabl^ at first, but disappeared in\\na few days, but great stress is laid upon quick cooling.\\nDo I advise pasteurizing for our creamery butter? For\\nexport, YES, most emphatically; for home trade, No, not if\\nwe look to the immediate return. The extra expense and\\ntrouble and the slightly reduced yield (which may be estimated\\nto increase the cost of making from to 1 cent per pound) does\\nnot pay in a market that does not seem to appreciate the value\\nof uniformity to that extent.\\nBut if we look to the future general good of the American\\nDairy Industry, I have to say yes here also, and hope for its\\nintroduction.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0089.jp2"}, "90": {"fulltext": "88\\nCHAPTER XI.\\nRETURNING THE SKIM MILK.\\nSKIM MILK WEIGHER.\\nVarious devices, all more or less complicated, have been\\npatented by which the patron receives a check at the weigh\\ncan and this allows him to take his share only of the skim milk.\\nSeveral worked quite satisfactorily, but have been given up\\nas too complicated and none have, as yet, stood the test of\\nyears of experience. One of the simplest in construction is the\\nHill (made by the Barber Mfg. Oo.), which does not weigh,\\nbut measures the milk. I should prefer to hire a boy or girl to\\nstand by a weigh can and scale. No doubt the problem will\\nbe, even if it is not already solved in some way, and the just\\ndivision of skim milk provided, as this question causes more\\nfriction than anything else. It must be left to each creamery\\nwhether to keep a patent check weigher in order and clean\\nor hire to boy to weigh the milk. The skim milk tank and\\nweigher should be cleaned every day as carefully as the re-\\nceivivg vat.\\nHEATING SKIM MILK.\\nIn Europe the skim milk is heated in the more expensive\\napparatus described elsewhere, but the comparatively few\\ncreameries in the states, who heat the skim milk, use steam\\ndirect from the boiler or exhaust.\\nA simple device for the latter is to place a can in the skim\\nmilk vat and let the skim milk be pumped into the can and\\noverflow while the exhaust steam heats it in the can. Various\\nother more or less complicated devices are used.\\nHeating this way cannot be recommended. Even with\\ndirect steam there is a dilution of about seven per cent, and\\nwith exhaust there must be more. However, it is as much as", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0090.jp2"}, "91": {"fulltext": "89\\n(Fig. 69.)\\nwe can expect to do as long as the farmers do not seem to\\nrealize the full value of skim milk.\\nIn heating a vat of milk or water with direct steam, the\\nnoise may be reduced and a current created by applying the\\nsteam as shown in Fig. 69. Have the\\nblacksmith close up one end of a short\\nnipple (N), so as to leave only a small open-\\ning (s), insert this in a common T and ap-\\nply steam at (S) this will suck the milk or\\nwater from (m), and force it out at (e),\\ncreating a lively current in the vat.\\nBut whatever heaters are used, those\\ncontinuous heaters general in Europe or\\nthe direct steain, experience has taught us\\nthat the milk is liable to foam over-\\nflowing the tank and preventing the filling\\nof the cans in a satisfactory manner.\\nThe very latest device to overcome\\nthis trouble, recommended by Dairy Ex-\\npert Boeggild. of Denmark, is that patented\\nby C. Mikkelsen, shown in Fig. 68. The\\nskim milk vat is made of heavy tinned steel plates with angle\\niron, round the top edge. This allows the clamping of the cover\\nfirmly and\\ntightly. I n\\nthe cover is an\\nopening into\\nwhich fits the\\nhalf cylinder\\nwhich is pro-\\nvided with\\ntwo dashers\\nrevolving on a\\nshaft driven (Fig. 68..\\nwith a cord pulley. The skim milk enters the vat through\\na closed pipe and the foam rises against the cover, where\\nit is caught by the dashers and thrown against the cylinder,\\nthus releasing the air which escapes through the ventilating\\npipe.\\nTo secure full protection against tuberculosis, the milk\\nshould be heated to at least 185 deg. This is now compulsory", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0091.jp2"}, "92": {"fulltext": "90\\nin the Danish creameries. A test has been invented by Dr.\\nStorch, by which the authorities can quickly and easily de-\\ntermine whether this has been done. The residue in the sep-\\narator must also be burned.\\nCHAPTER XII.\\nRUNNING BOILERS, ENGINES AND SEPARATORS.\\nDairy schools, dairy papers and books are all very weak\\non these points, and we greatly need a manual written in a\\nclear style. There are handbooks on engines and boilers, but\\nnone popular enough written with special reference to cream-\\neries.\\nI do not feel competent to fill this want. It would take\\na 300-page book to treat the subject exhaustively, and I know\\nof only one man who could do it, and that is Mr. Frank Baer,\\nwith the De Laval Separator Co., to whom all buttercmakers,\\nincluding the pen and ink one owe many pointers.\\nI just give a few hints.\\nBOILERS.\\nAlways have the boiler of nearly double the capacity of\\nthe engine and do not grudge at a few dollars extra, but get the\\n(Fig. 70.)\\nbest. For creameries the old standby the built-in tubular.\\nlike Fig. 70 is the best. If the smokestack is built in front the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0092.jp2"}, "93": {"fulltext": "91\\ntop should be insulated, but if it is desired to have\\nthe smokestack at the other end, it costs but little more\\nto lead the smoke back over the top, and this will act as an\\neffective covering. In small skim stations and dairies the\\ntubular upright (Fig. 71) is the one to choose, tnough it is much\\nmore difficult to keep clean.\\nNever buy a second-hand boiler without having it exam-\\nined by an expert.\\nBefore starting a boiler examine the safety valve and steam\\ngauge (which should be at zero when the water is cold), the\\ntry cocks and the glass gauge.\\nNever pump cold water into a hot boiler or blow it off\\nunder pressure. If the\\nwater should be low\\n(which it never ought to\\nbe) find out if it is below\\nthe flues, and then bank\\nor cover the fire with\\nashes or fresh coal if no\\nashes are at hand, or\\ndraw at once. Don t\\ntouch safety or any other\\nvalves, and under no cir-\\ncumstance turn on the\\nfeed until the boiler is\\npartly cooled.\\nThe water having\\nbeen analyzed, consult\\nan expert as to boiler\\ncompound, but potatoes\\nor rice will, as a rule, be\\n(Flg 71 good enough,, and not\\nhurt the boiler as many compounds do.\\nTo keep it clean let out about 2 inches of water every\\nmorning before starting the fire and wash out at least once a\\nmonth. If flues gather scale scrape off. It is said that r 6\\ninch loses 15 per cent and J-inch 60 per cent of the fuel value.\\nLeaks should be stopped at once to prevent corrosion even\\nso leaking valves where the drip hits the boiler. As soon as\\nblisters appear, examine carefully and have them patched or\\ntrimmed. All parts of the boiler exposed to the fire should be", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0093.jp2"}, "94": {"fulltext": "92\\nkept perfectly clean and flues well swept, especially where\\nwood or soft coal is used.\\nMr. Krebs says in the Dairy Messenger: In firing with\\nfine coal a thickness of three or four inches is ample; when\\ngreater the combustion is imperfect, wasting fuel and prevent-\\ning the full power of the boiler from being developed. A thin\\nfire, sparing and frequently renewed, is attended in every way\\nby the best results. The fuel should be heaviest at the sides,\\nthey having a greater supply of air, on account of the spaces\\nunavoidably left between the fuel and the walls. Do not fire\\nwith large lumps. Boilers are often injured by unequal ex-\\npansion and contraction, caused by a strong fire on one side\\nwhile there is a draft of cold air through an open door on the\\nother.\\nIf your boiler steams too fast, close your dampers and\\nshut off the draft. Never throw open your fire doors when it\\ncan be avoided nor keep them open longer than is absolutely\\nnecessary. It is injurious to the boiler and wasteful of fuel.\\n(It is a good plan to arrange the grate door so that when\\nit is open the damper is partly closed).\\nFor boiler feed a small power pump, driven by belt from\\nthe shafting is the best. It consumes less steam than a direct-\\nacting steam pump, is cheaper and more reliable. It should\\nbe fitted so that it can be worked by hand also.\\nInjectors and inspirators are frequently used for feeding\\nboilers. They have the advantage that they are cheap, and\\nthat they impart some heat to cold water where this is used\\nfor feed. They cannot handle warm water, and sometimes get\\nout of order and will not feed, and as this is often caused by\\nslight derangements of parts which it takes an expert to re-ad-\\njust, they often cause trouble. I for my part have had more\\ntrouble with half a dozen inspirators and injectors than with\\ndozens of feed pumps, and have a positive ill-feeling against\\nthem. If you want to hear about their virtues you had better\\ngo to some agent for these goods; they will tell you a different\\nstory. It is nevertheless a handy instrument but a little\\ntricky, and it is always wise to have a pump in reserve should\\nthe injector prove balky.\\nThe water used for the boiler should be clear, pure and\\nsoft, as free from lime, magnesia or other foreign matter as", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0094.jp2"}, "95": {"fulltext": "93\\n(Fig. 72.)\\npossible. If it is taken from a stream that is apt to be muddy,\\nmake a little\\nbasin large\\nenough to give\\nthe water a\\nchance to settle.\\nIt will save its\\ncost over and\\nover again. Be\\nmost careful not\\nto allow any\\nswill or sour\\ndrainage to mix\\nwith the water you use. It will pit the iron and eat out the\\ntubes in a short time. This is also sometimes the case with\\nwater from other sources, such as drainage from mines and\\neven from apparently perfect springs.\\nENGINES.\\nIt is also economy to have the engine at least 25 per cent\\nlarger than actually needed. In choosing, simplicity, dura-\\nbility and steadiness should be considered, and a good gov-\\nernor is very important. Again I quote Mr. Krebs, who rec-\\nommends one made by the Straight Line Engine Co., Syracuse,\\nN. Y., (Fig. 72):\\nThe piston in an engine should be an easy fit, so as to\\nmove with little friction, and at the same time it should be\\nsteam tight.\\nIf the back cylinder cover is removed, little steam should\\nescape if you place the engine on the front center, at which\\npoint the valve ought to admit steam to that end. Again\\nplace the engine on three-fourth stroke and turn on steam;\\nhere the slide valve ought to close both ports, and if the valve\\nis tight no steam will escape into the cylinder or from the ex-\\nhaust pipe. Should steam escape in quantities your engine\\nneeds repairs, in which case you will have to get a trained\\nmechanic to face and bed your slide-valve or refit the piston,\\nas untrained people generally make bad, worse.\\nThe escape of steam in the positions mentioned might\\nalso be caused by the eccentric working loose or having\\nshifted. The angle of advance if the eccentric for ordinary\\nslide valves should be such as to open the steam-port when the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0095.jp2"}, "96": {"fulltext": "94\\npiston is at the end of the stroke, and the length of the valve-\\nrod should be adjusted to give the valve equal opening at both\\nends.\\nOil sufficiently, but do not slop it on the iioor. Wipe the\\nengine when stopping for the day and keep it bright and clean.\\nTake a pride in it\\nBefore starting see that the governor is in good order, the\\nbelt not too tight nor too slack, that the engine is level and\\nfirmly bolted and that all boxes and shafting as well as pins\\nand screws are snug and tight, that the exhaust is open and\\nthe crank not on the dead center, and turn on steam slowly.\\nWatch bearings closely in the beginning, and if a hot-box\\nshould develop and plenty of oil does not relieve it, stop and\\nloosen it a little and try to finish your work. You may have\\nto stop long enough to cool and polish before starting. If there\\nis a grease cup on the crank and it is kept filled, it will seldom\\nheat. A little plumbago added to the oil is also claimed to be\\na good thing for a hot-box.\\nKnocking or hammering may also be due to the piston\\ntouching the heads, to the fly-wheel being loose, to loose keys\\nor slack nuts. Worn bearings may be filed on the edges so as\\nto fit.\\nAlways look over belts and everything in the afternoon,\\nso as to be ready for the morning work. A leaky valve or\\nunion left to drip day after day is a dead give away of the\\nmaker as a careless one. Here as elsewhere, a stitch in time\\nsaves nine.\\nBelts should be wide enough and long enough and pulleys\\nlarge enough to allow them to pull without being too tight.\\nThey never work as well in a vertical as in a slanting, or better\\nstill, horizontal position. The lower side should be the pull-\\ning one. See Fig. 73. If they slip apply a little belt grease\\n(not too much),\\nand keep them\\nsoft with a coat\\nof if now and\\nthen. Only in\\n(Fig.|73 ^emergency\\nshould powdered rosin be used. Protect leather belts against\\nmoisture; if that is impossible use rubber.\\nA common fault in creameries is too light shafting. It is\\npoor economy.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0096.jp2"}, "97": {"fulltext": "95\\nRUNNING THE SEPARATOR.\\nThe separator, running at the high speed it does, is a deli-\\ncate piece of machinery and requires more care than is usually\\ngiven to it, which often does not exceed that given a chaff-cut-\\nter or threshing machine. For the hand separators, some of\\nthe following pointers for running power separators hold good.\\nSee that your separator is level and follow the directions of\\nthe manufacturer closely. Before starting be sure that they are\\nput together right, that in the Alpha the riglet plates are\\nin the right order in the right bowl and the right bowl in the\\nright frame.\\nWatch all parts liable to wear such as the bearings and\\nthe rubber, which should be renewed whenever it loses its elas-\\nticity. The treads in the bolts in the plate that holds down\\nthe rubber ring, should be watched as the loosening of this\\nplate may cause an accident. In putting a new rubber ring\\nin the upper bearing a little of it may get squeezed under the\\nplate and this may cause the loosening of the screws.\\nSee that all oil cups are filled with the very best oil and in\\ngood working order.\\nDon t forget to fill the bowl with water and to start\\nslowly. Mr. Leighton, in the Chicago Dairy Produce, from\\nwhich some of these pointers are taken, says that not less than\\nfive minutes should be used, and that when several separators\\nare to be started he prefers to, put on all the belts and start the\\nengine slowly.\\nWhile the ear may be a guide to a musical buttermaker in\\nguessing within a thousand or so revolutions per minute, never\\nneglect to use the speed indicator now and then.\\nIf there is a stoppage in the milk supply, drive the last\\ncream off with skim milk or water, and if it is going to last half\\nan hour or so stop. If only for a short time, keep up the\\nspeed and let a small stream of water run through.\\nMr. L. also thinks that about 10 drops of oil per minute\\nshould be enough and that if it takes 30 or 40 drops, it is time\\nto send the separator to the repair shop.\\nSometimes the machine does not skim clean, and milk is\\nfound in the frame. (I have seen the latter, or rather smelt it\\nstinking). Try the bowl with water without the cover on and\\nhold a dry piece of paper in front of it and you will soon know\\nif the bowl leaks, but it is by far more common that the bowl", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0097.jp2"}, "98": {"fulltext": "96\\nis not set right, and hence a slight turn on the set screw below\\nthe lower spindle will raise or lower it.\\nAt other times the supply is too small and consequently\\na richer cream is made, but more fat is left in the skim milk.\\nEach machine should be run up to its capacity, and this should\\nnot be left to guess work.\\nHave two cans and let some one push them under the\\nspouts, when you give the word with watch in hand, and pull\\nthem out after 1 or 2 minutes and weigh the cream and milk r\\nthen you know what you are doing. Mr. Baer tells me that\\nmore operators lose fat by running too little milk than any\\nother cause.\\nTREMBLING MEANS LOSS OF BUTTERFAT.\\nAs soon as the machine trembles, most operators think\\nthe bowl is out of balance, whereas in most cases it is caused\\nby the bearings being worn and there can be no doubt that\\nhundreds of creamery owners or managers incur heavy repair\\nbills by not renewing the worn bearings in time. Duplicates\\nshould be kept even if the outlay appears heavy at first.\\nCarelessness in handling the bowl, especially in washing,\\nwill often bend the spindle a trifle and then the bearings will\\nwear double quick. In hand separators curiosity often leads\\nthe owner to unscrew the spindle covering. In replacing it\\nthey do not get it to fit right and when screwing the cover on\\nbend the spindle against the cog wheel.\\nBut there is no end to the ways in which the operators\\nget into trouble most of them can be avoided by following\\ndirections of the manufacturers strictly, and not touching\\nscrews, one has no business with. When in trouble write\\ndirect to the manufacturer describing carefully all the symp-\\ntoms.\\nDon t be tempted to ouy a cheap oil just as good, buy\\neither the Renowned engine oil, or the De Laval separator\\noil.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0098.jp2"}, "99": {"fulltext": "97\\nCHAPTER XIII.\\nORGANIZING CREAMERIES.\\nCO-OPERATIVE.\\nThe co-operative creameries are the best wherever the\\nmembers have learned to co-operate in the true sense of the\\nword, have found the right man to manage, and trust him. The\\nlack of these essentials is the cause of their downfall in, alas,\\ntoo many cases.\\nBut even at their best, a single co-operative just as a single\\nindividual creamery, will find it hard to compete with the large\\ncreamery companies which run from ten to one hundred cream-\\neries and have systematized the work of producing uniform\\nbutter at one end and seeking a market for it at the other.\\nThese creameries are in reality an extension of co-operation,\\nand have relation to the single creamery similar to the latter\\nrelation to the private dairy.\\nNevertheless I believe in the ultimate success of the co-\\noperative system, though it may require modification of our\\npresent laws to allow it to embrace the combination of several\\nco-operative creameries under one management.\\nAs soon as it is found that the owners of at least 400 cows\\n(within a distance of four to five miles of the intended cream-\\nery site) have agreed to join and deliver the milk, they\\nshould organize, and, while listening to what creamery pro-\\nmoters may have to say, make independent investigations.\\nAs a rule they will be able to get good advice from the\\nAgricultural College of their own state, and it is a good plan\\nto send a committee of investigation to some successful co-\\noperative creamery, but never should they accept the invita-\\ntion to do so at the expense of a smooth-talking agent.\\nThe preliminary expenses should be subscribed in cash by\\nthe would-be members, but, as a rule the needed capital can be", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0099.jp2"}, "100": {"fulltext": "98\\nobtained from the local banker, securing it by joint notes or\\nby the directors individual notes and payable from a fund\\ncreated by retaining a certain amount, generally five cents per\\n100 lbs. of milk, out of the dividend.\\nSuggestion for constitution and by-laws may be found in\\nProfs. Farrington-Woll s book on Milk Testing, but it may be\\nwise to consult a lawyer so as to be sure of the state laws.\\nI shall only give the hint that unless the directors leave most\\nof the details in management to the secretary or manager, it\\nis by far the best not to have too many directors.\\nIn rendering account to the patrons of any creamery it\\nseems to me that the only right way is to give all possible in-\\nformation, say something like this:\\nSTATEMENT FOR THE MONTH OF 1900.\\nTotal milk received, lbs butterfat, lbs.\\nbutter made, \u00e2\u0080\u0094lbs.; (Name);\\ndelivered, lbs. of rnilk; testing, per cent,\\nor lbs. butterfat at cents per lb.,\\nINDIVIDUAL CREAMERIES.\\nIf co-operation is not desired to the extent of building\\nand running the creamery, it is an easy matter to induce some\\nindividual or company to build one, provided you can agree\\nto deliver the milk from 300 or 400 cows. In that case sub-\\nscribe the cows and a cent or two per cow to pay for advertis-\\ning in the dairy papers, and you will soon have propositions\\nenough for a creamery. The milk should be paid according\\nto test and the price fixed according to some market New\\nYork or Elgin. The cost of making will vary from 2\u00c2\u00a3 to 5\\ncents, according to amount of milk delivered.\\nCOMBINATION SYSTEM.\\nThe trouble with the individual creamery is that no one\\ncan afford to put up a good brick building with cement floor,\\netc., and take the risk of patrons leaving. For this reason I\\nam in favor of the farmers putting up at least the building and\\nthen letting it with or without machinery, if they don t want\\nto run it themselves. The rent should depend on price paid\\nfor the milk and according to the quantity of milk delivered\\nand be free if the average is less than 3,000 lbs.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0100.jp2"}, "101": {"fulltext": "99\\nA similar system obtains in Kansas and Nebraska, where\\nlarge companies build and equip large central creameries, and\\nthen offer to put up skim stations all around for a certain sum.\\nThe farmers agree to sell their cream and pay for the skim\\nstation in that way, and if, after a certain time, they do not\\nwant to sell cream any more they own the building and may\\nchange it to a creamery.\\nGATHERED (SEPARATOR) CREAM CREAMERIES.\\nThis system of co-operative creameries was, with few ex-\\nceptions, the general before the advent of separators, and late-\\nly there has here and there been a tendency to return to it,\\nadopting the hand separator on the farm.\\nOne great factor in this tendency has been the poor con-\\ndition in which the skim milk is returned from most of the\\nseparator creameries, but where the new milk is delivered in\\na good condition so as to allow the heating of the skim milk\\nto 185 deg., the main objection falls to the ground, and take\\nit all in all, I do believe I am safe in advocating the whole\\nmilk creamery wherever from 6,000 to 10,000 lbs of milk per\\nday can be secured within a radius of 4 or 5 miles, and it is\\nhauled every day all the year round.\\nWhere the milk has to be hauled from 10 to 20 miles,\\nwhere the farmers will deliver only every other or even every\\nthird day, the hand separator system is in its place, in spite of\\nthe much greater investment in say 100 hand separators over\\nand above that of one or two power separators, (an invest-\\nment about seven times as great requiring interest and amorti-\\nzation), in spite of the extra labor of running 100 machines in-\\nstead or one or two. And there are other conditions that may\\nmake this system desirable, such as where most of the farm-\\ners lay stress on calf-raising\u00e2\u0080\u0094 be it pure-bred dairy breeds or\\nany kind of beef bred where milk is more or less a side issue.\\nBut, in order to make this system a success, it is abso-\\nlutely necessary that the cream be handled in the proper man-\\nner or the result will be a deteriorated product unless the\\ncream is hauled every day, and in that case the saving in\\nhauling is but small.\\nIce or very cold water and its effective use in cooling the\\ncream immediately as it comes from the separator to ^0 degrees\\nor below is the demand I make, as, while the holding of the", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0101.jp2"}, "102": {"fulltext": "100\\ncream at a temperature of 50 to 55 deg. delays its souring\\nsomewhat; it may also in the 3ong run develop a bitter flavor\\nIf this perfect cooling is obtained it may be hauled only\\ntwice a week, if not, it is better to stop cooling at about 60\\ndeg. and have the cream collected before it is too sour.\\nOr pasteurization (see Chapter X) may be adopted.\\nIt takes but a very small cooler to cool the cream from\\na hand separator. As a rule it will be sufficient to collect\\nthe cream in a can of not more than 4 to 6 inches in diameter\\nand place this can in a larger one filled with ice or with a flow\\nof very cold water. In order to get some aeration of the\\ncream I should prefer to conduct it from the separator to the\\ncooling can in an open gutter some 3 or 4 feet long and if more\\neffective cooling is desired this gutter might be placed in a\\nwater tight trough filled with ice.\\nThe fresh batch of cream should be cooled before adding\\nit to the previous one.\\nIf in .a larger dairy, effective use of water or ice is desired\\nthe more expensive coolers illustrated elsewhere are, of\\ncourse the best.\\nThere is no need of running the separator by hand if a\\ntread power can be afforded and it is an advantage to get the\\nbull exercised in that way.\\nThe objection that by this system the small farmer who\\nhas only 2 or 3 cows can hardly afford to buy a separator, may\\nbe overcome by co-operation either by paying a neighbor for\\nthe use of his or by 3 or 4 farmers joining together and buying\\none. In Belgium there are co-operative dairies where the\\ncreamery is provided with a hand separator and the\\npatrons own from 1 to 3 cows each.\\nProtection of the cream from heat and dust in hauling is\\na necessity that goes without saying.\\nTHE SKIM STATION SYSTEM.\\nThere is another way in which the milk hauling may be\\nreduced in sparsely populated districts and that is Skim Sta-\\ntions.\\nHere a centrally located factory (at best at a railroad\\ncenter) is provided with the very best facilities for handling\\ncream, such as Kefrigerator Machine, etc., etc., and the cream\\nis shipped from the Skim Stations located along the railroad", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0102.jp2"}, "103": {"fulltext": "101\\nlines. This system is good wherever the stations are provided\\nwith facilities for cooling the cream properly, but where this\\nis lacking the suggestions given for hand separator creameries\\nshould be followed. This system seems to grow in favor, and,\\nwhere rightly managed, it is undoubtedly the best.\\nBut whatever system is adopted, the milk producer and\\nthe creamery operator should remember that unless they co-\\noperate and work for mutual interest, the system will sooner\\nor later prove a failure.\\nCHAPTER XIV.\\nCREAMERY BUILDINGS.\\nSITE AND SURROUNDINGS.\\nIn making a choice as to location, having made sure of\\nthe cows, the following points should be considered. (1.) A\\nsupply of good water. (2.) Possibility of proper drainage.\\n(3.) Absence of disagreeable odors. (4.) Central location\\n(central as to milk supply, not geographically) preferably at\\na junction of roads. (5.) Nearness to railroad station and\\nice supply.\\nA good substantial macadamized drive way and yard\\nshould slope from the building. If a dug well is to be used\\nthe greatest care should be taken in preventing surface water\\nand drainage from getting into it; the only safe supply is an\\nartesian well.\\nToo often the location is made a matter of compromise\\nbetween patrons who try to get it near their own farms in-\\nstead of finding the best place for the creamery.\\nTHE BUILDING.\\nThe foundation should be made of stone and started below\\nthe frostline. The floor should either be good smooth flag-\\nstones or hard, glazed bricks, both laid in cement, or a good\\nconcrete foundation for a Portland cement floor. A poor\\ncement floor is a delusion and a snare. Wooden floors should", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0103.jp2"}, "104": {"fulltext": "102\\nbe made of 2-in Georgia pine either beveled and corked like a\\nship s deck, or matched and leaded. Soak with hot linseed\\n(boiled) oil before putting in use. The walls of the best mod-\\nern creameries are made of brick, preferably hollow brick,\\nbut in any case with J-inch air space in the center. The in-\\nside walls should be finished with cement plaster or some of\\nthe patent waterproof plasters. If of wood, I prefer inside\\nlining of oiled Georgia pine up and down without any bead\\nand at least two air spaces lined with good paper.\\nThe windows should, as much as possible, be on the north\\nside and provided with screens, Venetian blinds and in the\\nnorth, with storm sashes.\\nThe roof should have a steep pitch and is best made of\\nslate, but shingles boiled in a copperas solution will do. Tin\\nroofs are alright for the boiler room, but too warm for the\\ncreamery proper, and if used, should be painted white. The\\nceilings should be double with air space. The smoke stack\\nshould be made of brick and rather be 10 feet too high than,\\nas they generally are, 20 feet too low.\\nAs to construction for small creameries where one man\\nhas to attend to boiler and engine, separators or churns, as\\nwell as to receive the milk, the one level system is the best.\\nThe churn floor should be lowered enough to run the\\ncream from the vats into the churn.\\nUnless one has a self-lifting heater a pump must be used,\\nand if so, the best one is the Danish, Fig. 74. Similar ones\\nare sold here, such as the Ideal, by the Creamery Package\\nMfg. Co., Chicago, and they are comparatively easy to clean.\\nOf pitcher pumps I have seen some made to order for a large\\ncreamery company that could be taken completely apart and\\ncleaned.\\n(Fig. 74.)", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0104.jp2"}, "105": {"fulltext": "103\\nThe pump is a dangerous tiling in a creamery, and hence,\\nwhere the location allows it and the creamery is large enough\\nto employ a special milk receiver, I prefer the drop system,\\nwhich allows the milk to run from weigh can to receiving vat,\\nthen to heater and separator and the cream from separator\\nto cream vat and then to the churn.\\nThe latter steps no one can object to, and until some new\\nplan like the one of elevating the cream vats (see Fig. 28) is\\nevolved, it is better to have extra steps than pumps and pipes.\\nIt would be absurd to attempt to prescribe any special\\nplan, if the prospective buttermaker is engaged it is well to\\nconsult him, but certain general rules should be observed,\\nsuch as having the ice house (if any), refrigerator, churn, work\\nroom and cream room away from the boiler and engine room\\nin the order named, the ice house being the farthest north.\\nThe engine should be in separator room, not in the boiler\\nroom. Also to have the coal room next to boiler and easily\\naccessible to unload the wagons. To have the skim milk tank\\nwhere it can be got at cleaning and where milk spilt in draw-\\ning will be drained and not soak into the ground and make a\\nstink. To have all floors slant to the gutter and the drains pro-\\nvided with traps.\\nThe creamery industry is no longer an experiment. Pros-\\nperity has followed in its footsteps, and land values have in-\\ncreased when it has been conducted rightly. Hence, the\\ncreamery should be looked upon as a public institution, like\\na court house, postoffice or school, and be built neatly, solidly\\nand permanently, even at a greater expense. On the front\\ncover is shown the facade of a Danish co-operative creamery.\\nI am glad to note that in the last five years similar substan-\\ntial creameries have been built in the west. May the good\\nwork go on. In many cases bricks will only increase the cost\\nslightly, and though it may sound harsh, I must say that it\\nwould be a blessing if nine out of ten creameries burned down,\\nprovided proper brick buildings were substituted.\\nVarious plans may be found in the catalogues of Dairy\\nSupply houses, and when you order an outfit they will, as a\\nrule, give advice and often modified plans free.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0105.jp2"}, "106": {"fulltext": "104\\nA. H. BARBER S LATEST CREAMERY DESIGN.\\nOne of the best, if not the best I have seen, is the latest\\ndesigned by A. H. Barber Co., which I illustrate. It i- on\\nthe one floor plan, and the milk is pumped to the separators\\nand the cream dipped into the churn, but it may be modified\\nwith elevations, if desired. The sectional cut above shows\\na brine coil (on the Gurler plan) for cooling as it is planned\\nfor using a refrigerator machine. Reduction of the illustra-\\ntion may make the use of a magnifying glass necessary to\\nread the lettering.\\nPRIVATE DAIRY BUILDINGS.\\nConditions and means are so varied on the farms that it\\nis not practical to suggest any plans. If a special building is", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0106.jp2"}, "107": {"fulltext": "105\\ndesired most of the general rules laid down for creameries\\nshould be observed. It should be as near as possible to the\\nstables as compatible with freedom from odors. If the hand\\nseparator is to be run for more than 30 or 40 minutes it will\\npay well to get a tread power and let the bull exercise. If\\na larger power, steam or gasoline, is desirable in or near the\\nstables, the power may be transmitted quite a distance by wire\\nropes to the dairy building. Some stables and their surround-\\nings are left that sweet and clean that a dairy room may be\\nbuilt in connection, but it is safer to have it at a distance and\\nnext to the ice house.\\nCHAPTER XV.\\nDAIRY EDUCATION\\nNo creamery butter-maker should be satisfied even if he\\nhas ten years experience in a creamery until he has taken a\\ncreamery course in a dairy school. The greater his previous\\nexperience is, the more he will learn, and he must have at\\nleast a year s experience to get any good from the course at\\nall. Indeed, most schools demand this.\\nGranting even that he may be a better maker than the\\nteacher, that he is a smarter mechanic, that he knows more\\nabout running engines, separators and machinery generally,\\nthe fact remains that he will leave the school with a new view\\nof his work, with a greater pride in his profession, and with\\na clearer eye to possible self -improvements. As for finishing\\nhis education, the very best makers are those who do not finish\\nuntil their life s churning is done.\\nAs to the dairy course, any farmer s boy or girl can get\\ngreat good out of a short course, and no one who can possibly\\nafford it, should neglect to take one. After all, however, it\\nis but a small minority that can get to these schools, and\\nthough we have in the Farmers Institutes and various con-\\nventions the means of bringing dairy education nearer to the\\nfarmers, I hope yet to see the modified Belgium system,", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0107.jp2"}, "108": {"fulltext": "106\\n(urged by me for years in vain), adopted. By this system, any\\ncounty or township that agrees to provide room, ice and milk,\\nand where at least 10 students enroll, should secure a month s\\ndairy schooling near home with a minimum of science and a\\nmaximum of practical suggestions how to do the best work\\nunder the present condition.\\n1 consider the one week s instruction given by the Eng-\\nlish and Canadian traveling schools too short, and the same\\nmoney spent on the plan I urge will reach more people and\\ndo more good than ten times the amount spent on the large\\ncentral dairy schools.\\nThe latter we must have and it should be the Dairy High\\nSchool, if you please but we have now enough of that kind,\\nsuch as Wisconsin, Iowa, Minnesota, Ohio, New York, etc.,\\n(and more will be provided, thus in Illinois), to educate the\\nneeded creamery buttermakers, whose salaries are too low as\\nit is. What we need is to help the private dairymen and the\\nmilk producers, and these can best be reached by the proposed\\nperambulating Dairy Grammar School.\\nThe Dairy Press is an important link in dairy education,\\nand no dairyman should be without several, first of all\\nHoard s Dairyman and creamerymen should have Chicago\\nDairy Produce and New York Produce Review. A full\\nlist of dairy papers is given elsewhere and any of them will\\ncheerfully send a sample copy.\\nThe Dairy Division, U. S. Department of Agriculture,\\nWashington, D. C, may at any time be applied to for advice\\nand help and will send such bulletins as may assist you in\\nyour work free of charge or at a nominal cost.\\nBut of all the means of education I rank highest school\\nhouse meetings, held once a month or so, where neighbors\\nmay meet and exchange views. The Patron s Bulletin sug-\\ngests several topics for discussion at such meetings. Such\\na club should own a library for reference, and I suggest as\\na starter Prof. Henry s Feeds and Feeding, Prof. Russell s\\nDairy Bacteriology, Profs. Farrington and Wolls Testing\\nof Milk and Its Products, which means an expenditure of\\nonly $4.00.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0108.jp2"}, "109": {"fulltext": "107\\nCHAPTER XVI.\\nVARIOUS KINDS OF BUTTER.\\nMARKET GRADING OF BUTTER.\\nThe Chicago market quotes butter as follows, and though\\ntheir relative value varies a great deal, I add the prices quoted\\nJuly 1, 1899.\\nCreameries extra (18 cents), first? (16^ to 17 cents),\\nseconds (13J to 14 cents).\\nDairies extras (15 to 15^ cents), first (14c), sec-\\nonds, (13c).\\nPacking Stock (12 cents or a little more).\\nLadles and Imitation not quoted that day.\\nLADLE BUTTER.\\nDairy butter of all kinds of quality, color and salting, as\\nit is bought at the country stores is hard to sell, and for years\\nit has been a business to collect this, grade it, recolor and salt\\nit and work it together a perfectly legitimate business until\\nsome of the better grades were branded Creamery, and\\npalmed off as such. The output of this was enormous, but has\\nlately been reduced by the introduction of imitation cream-\\nery.\\nBy this term was originally meant unsalted granular\\nbutter brought by farmers to a creamery where it was graded,\\ncolored, salted and worked. Later on the best grades of\\nladles were sold as such, while at the present time it means\\nmostly\\nPROCESS BUTTER.\\nThis is any kind of butter melted, the clear oil refined\\nand reincorporated with good milk or cream. This is most\\nunjustly compelled to be branded Renovated Butter in some\\nstates where Ladle Butter may be sold as creamery. It is\\nsold by the manufacturers in the west as Imitation Cream-\\nery and is a great improvement on ladles. But it is also\\nretailed as Creamery the best selling within a few cents", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0109.jp2"}, "110": {"fulltext": "108\\nof extra and thus in a way being a great detriment to the\\nsale of the real creamery. It has raised the value of seconds\\nin Dairy and Packing Stock nearly fifty per cent.\\nThe best grades are made of fine dairy butter.\\nFRAUDULENT BUTTERS.\\nDuring the last 20 years several so-called patent pro-\\ncesses have been palmed onto the farmers. I believe first by\\na Mr. Guiness and later on by various persons selling black\\npepsin, etc., etc., by the use of which nearly 10 pounds of so-\\ncalled butter is obtained from 100 pounds of milk, testing 3.75\\nper cent fat, which under no circumstances can be made to\\nyield more than Jf.S8 lbs. honest butter. This is simply done\\nby incorporating the curd with the butterfat by the aid of\\nrennet and is more entitled to the name of soft cheese.\\nThis is a fraud, but the stuff is not deleterious to health.\\nWorse are those who use compounds into which chromate\\nof lead and deleterious preservatives enter. Do not listen\\nto any of that kind of proposition.\\nWhile we do not have any such laws, it would be per-\\nfectly fair to make it a criminal offense to sell butter with\\nless than 80 per cent of fat.\\nwhey butter!\\nIn making cheddar cheese there ought to be but little\\nfat left in the whey, and it is a doubtful question whether it\\nwould pay to separate it. Otherwise with Gouda, Edam\\nand Swiss there is left enough to make it worth while. The\\nwhey is left to cream by gravitation and churned the usual\\nway and the butter is, as a rule, pretty poor, though I have\\nsampled some very good in England. By running the whey\\nthrough a separator taking one-fifth as cream the first time\\nand then running this through a second time, a churnable\\ncream may be obtained which will give a very fair butter if\\nthe original milk was good. If the whey has been heated to\\n130 or 140 degrees as in Swiss cheesemaking, it may be ad-\\nvisable to use a starter, otherwise the cream is ripe enough\\nas a rule shortly after separating.\\nDEVONSHIRE BUTTER.\\nThe thick Devonshire cream before described is churned\\nin a short time by stirring it by hand in a tub. This system\\nobtains as vet to a certain extent in England.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0110.jp2"}, "111": {"fulltext": "109\\nTHE DAIRYMAN S\\nA stands for Award of more than 120 first class prizes to Chr.\\nHansen s Danish Dairy Preparations.\\nB stands for Butter Color, and none is equal to Chr. Hansen s.\\nC stands for Cleanliness as well as for Cheese Color, liquid or\\nin tablet form, and for Columbian Butter Color, the strong-\\nest and the cheapest.\\nD stands for Danish Butter Color, made by Chr. Hansen, the\\npurest and the best.\\nE stands for Extract of Rennet and for Excellence.\\nF stands for Fine Flavor of butter made with Chr. Hansen s\\nLactic Ferment.\\nG stands for Good and for Genuine.\\nH stands for Hansen, a name familiar to every dairyman from\\nthe cradle.\\nI stands for Imitations to be avoided.\\nJ stands for Junket Tablets, for Dainty, Delicious Deserts.\\nK stands for Know, as does every dairyman, that Chr. Han-\\nsen s are the best.\\nL, stands for lactic Ferment, as well as for Laboratory and for\\nLittle Falls, N. Y.\\nM stands for M arschall Rennet Test and for Medals received.\\nN stands for Natural Color.\\nO stands for Original Inventions.\\nP stands for Purity.\\nQ stands for Quality.\\nR stands for Rennet Extract and Rennet Tablets, of highest\\nquality.\\nS stands for Startoline, made with Chr. Hansen s Lactic\\nFerment.\\nT stands for Tablets, Rennet, Cheese Color or Junket.\\nU stands for Uniformity.\\nV stands for Value and for Victory.\\nW stands for Wealth in store for the wide awake dairyman.\\nX stands for Xtra fine butter and cheese.\\nY stands for Yellow color of the proper shade.\\nZ stands for Zealousness in producing- perfect goods, and that\\nis the characteristic of\\nChr. Hansen s laboratory,\\nLITTLE FALLS, N. Y.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0111.jp2"}, "112": {"fulltext": "110\\nA. H. BARBER MANUFACTURING COMPANY, I\\n229 South Water Street, Chicago, 111. g\\nCREAMERY AND DAIRY\\nMACHINERY AND\\nSUPPLIES\\nALPHA CREAM\\nSEPARATORS\\nW. R. BUTTER\\nand CHEESE COLOR\\nDAIRY SALT\\nBUTTER TUBS\\nand PACKAGES\\n\u00e2\u0080\u0094ALSO\\nREFRIGERATING\\nMACHINES\\nBABCOCK MILK TESTER. SEND FOR CATALOGUE.\\nPROOF POSITIVE\\nOur recent Educational Butter Contest, held at Chicago,\\nshows how perfect Butter can be made by the use of\\nGenesee Salt\\nOut of 172 entries only 30 scored below 95 points, which is\\nproof positive that GENESEE SALT is the salt that not only\\nwins prizes but does much to enable makers to realize the high-\\nest market price for their product.\\nGenesee Salt is a Pure Salt\\nAnd is now used by the leading creamerymen of the United\\nStates. In ordering your supply of salt, ask for GENESEE.\\nThe Genesee Salt Co.\\n6 Harrison Street, New York.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0112.jp2"}, "113": {"fulltext": "Ill\\nJ$i\\nThe One\\nj Successful\\nColor.\\n9\\n1\\ns\\na\\n9\\nv\\nV\\n9\\n6\\na\\n9\\ns\\nt\\nIT gives entire satisfaction and is\\nthe only color that buttermakers\\nshould use. It is the one color\\nfound in over ninety per cent of the\\ncreameries of the country. Butter\\ncontaining Wells, Richardson\\nCo. s Color has the highest standing\\nin the market\\n9\\n9\\n6\\no\\no\\no\\no\\n4\\nV\\n9\\n6\\ns\\no\\n9\\ns\\n6\\nWells,\\nRichardson I\\nCo. s\\nImproved\\nThere is Just One Perfect Color\\nand it is\\nam\\nm\\nu 11\\n9\\n6\\n9\\n9\\ni\\nb\\n9\\n6\\n9\\n6\\ns\\nV\\n9\\n9\\n9\\n6 K WO\u00c2\u00ab X K K X X X\u00c2\u00ab\u00c2\u00a9^^", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0113.jp2"}, "114": {"fulltext": "112\\nD. C. S.\\nMEANS\\nDollars and Cents Saved\\nor\\nDIAMOND CRYSTAL SALT\\nWHICH IS THE SAME THING.\\nWe have arranged the following for ready reference.\\nD 0. S VGS because it is pure. You pay for less than 2 oz.\\nof Lime to the barrel.\\nD S VGS because it is dry. Ordinary salt contains many\\ntimes as much water.\\nD\u00c2\u00ab 0. SSIVGS because it keeps dry. The Chlorides which\\ndraw moisture are not in the salt.\\nD. 0. SSIVGS because it stays in the butter. Fine salts will\\nrun out and waste.\\nD. C. SSIVGS because staying in it takes less weight of salt\\nto flavor the butter.\\nD. 0. SSIVGS because it preserves the best flavors which im-\\npure salt destroy.\\nD. C S VGS bscause it keeps in perfect condition being\\npacked in chemically treated barrels. Woody\\nflavors impossible.\\n~D\u00c2\u00bb C. SciVGS because the difference in weight of butter salted\\nwith D. C. and salted with ordinary salt will\\nmore than pay for all the salt used.\\nQ^ S VGS a won T as to bad results from salt. You can\\nrefer right to the analysis and see that all we\\nclaim as to purity is true, or you can send to us\\nfor free sample sack, and test in any way yo u\\nchoose.\\nDon^t forget trie meaning Of\\nD. O. S.\\nThere is a charm in the letters that will lighten your burdens.\\nCRYSTAL SALT CO.,", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0114.jp2"}, "115": {"fulltext": "113\\nTHE\\nFACILE\\nIron Frame\\nSteam Turbine\\nBabcock Tester.\\nCast Brass Running Parts.\\nOnly one Bearing to Oil.\\nSent on Trial to any Responsible\\nCreameryman.\\nD. H. BURRELL CO.,\\nLITTLE FALLS, N. Y.\\nMANUFACTURERS OF\\nDairy. Creamery and Gneese Factory Macnlnery.\\n4\\n9\\n6\\n6\\n9\\nCAREFUL MAKERS USE\\nBoyd Gream Rlpeners\\nSectional Vi ew\\nCream Rip\u00c2\u00ab.itr\\nBoydCreamRipene^i\\nBECAUSE they insure X\\nuniformly high grade v\\nbutter all the time. They\\ndevelop aroma, flavor and\\ni exture. They augment the\\nskill of the maker, and pro-\\ntect his reputation. Min-\\nnesota s famous buttermak-\\ners endorse them and use A\\nthem in producing export\\n6 butter. Adapted alike to Dairy a:id Creamery. They interest g\\nX the producer, maker and merchant. Does this interest you? Q\\nX Send for information.\\nCORNISH CO. I\\nST. PAUL, MINNESOTA.\\nDFALERS IN DAIRY AND CREAMERY MACHINERY. 6\\noo x x k\u00c2\u00bb \u00c2\u00a9*\u00c2\u00a9*\u00c2\u00a9*q*q*\u00c2\u00a9*q \u00e2\u0099\u00a6o*g \u00c2\u00a9*g*o*o* o*o*o*: b", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0115.jp2"}, "116": {"fulltext": "114\\nI\\n\u00e2\u0080\u009e_,\\nOriginal ^^^^l^p Combined v\\nChurn and Butter UJorker\\nQ That Churns and Works the Butter on the\\nif True Principle.\\n4\u00e2\u0080\u0094\\nA\\n1\\nA\\nBrings the butter to the working rollers no faster than they\\ncan take care of it without rubbing the butter.\\nNo solid mass of butter comes in contact with the rolls, to\\nbe scraped to pieces by the rolls and made salvy.\\nIt is the only machine in which a large, or a small quantity\\nof butter can be worked equally well.\\nIt is the only combined machine in which butter has been\\nmade that scored 100 points.\\nIt has gained more high scores than all other churns put\\ntogether.\\nThe manufacturers have never made any claims for it that\\nwere not fully proven by actual tests of the machine.\\nThe Disbrow tells its own story, and a fair trial is all that\\nis needed to prove its merits.\\nOwatonna Mfg. Company,\\nA\\nOWATONNA, MINNESOTA.\\nC^EflJVIE^Y PACKAGE MFG. CO.,\\nCeneral Sales Agents,\\nBranch Houses: 1, 3 and 5 W. Washington St.,\\nCHICAGO, ILL.\\nMinneapolis, Minn.\\nWaterloo, Iowa.\\nKansas City. Mo.\\nOmaha, Neb.\\nI\\nA\\nAlpha De Laval Separators, Ideal Turbine Testers, Disbrow Churns, Elgin Style White\\nAsh Tubs, Ideal Corrosive Sublimate Tables, Parchment Paper, Australian\\nBoxes, Refrigerating Machinery, Boilers and Engines, American and\\nLusted Printers, Genesee Salt, Potts Pasteurizer, Etc., ttc.\\nWe are General Agents for Hansen s and W. R. Butter Color.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0116.jp2"}, "117": {"fulltext": "115\\nWhen all Cleansing Powders have been tried, Savogran\\nvalues are then appreciated.\\nSflVOGRflN\\nHOUSE vrt\\\\ lKt1N WHITE STAR\\nSTANDARD CLEANING POWDERS FOR 25 YEARS.\\nINDIA ALKALI WORKS 2a37 SSBo n\\nAll First Medals: World s Fair, 1893. Silver, 1887. Bronze, 1873.\\nCheesemakers Take Notice.\\n....YOU SHOULD F2BHD....\\nJ\\\\ B C in ChccscnuikitKj and\\nCbeesemaking in Sipitzerland.\\nIt matters not what kind of cheese is to be made, reading\\nabout the others makes it easier to understand.\\nThese two books are sent on receipt of $1.00.\\nJ. H. MONRAD,\\nWinnetka, 111.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0117.jp2"}, "118": {"fulltext": "116\\nLIBRARY OF CONGRESS\\nI\\n000 896 175 fi\\nTABLE OF CONTENTS.\\nCHAPTER L\u00e2\u0080\u0094 THE MILK PRODUCTION.\\nPage.\\nWhich Cow Do You Milk? 4-5\\nTest Associations 6\\nWhat Feed to Use 7-10\\nWhat Care Do You Give Your Cows? 10-11\\nMilking 12-13\\nBetter Care Needed for Milk Sent to Creameries 13\\nCooling and Aerating 13-14\\nStraining 15\\nCHAPTER II.\u00e2\u0080\u0094 RECEIVING MILK AT THE CREAM-\\nERY.\\nThe Greatest Trial 17\\nTesting Milk 17-18\\nGetting a Fair Sample 18-19\\nThe Fermentation Test 19-21\\nCHAPTER III.\u00e2\u0080\u0094 RAISING THE CREAM.\\nComposition of Milk and Conditions Affecting Its\\nCreaming 22\\nShallow Setting 23\\nDeep Setting 23-26\\nSet According to Conditions 26\\nThe Devonshire S3~stem 26\\nPrinciple of Creaming by Centrifugal Force 26-27\\nCondensed History of Cream Separators 27-33\\nChoosing a Separator 33\\nComparing the Various Creaming Systems 33-34\\nCreaming Systems That Are Failures 34-36\\nCHAPTER I V.\u00e2\u0080\u0094 SEPARATING.\\nPreparing the Milk for Separation 37\\nThe Heaters 37-39\\nFiltering 39\\nRunning the Separators 39", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0118.jp2"}, "119": {"fulltext": "117\\n4\\nCHAPTER V.\u00e2\u0080\u0094 CREAM RIPENING.\\nPage.\\nNo Uniform Rule Possible 40\\nButter Flavor and Composition of Butterf at 40-42\\nRipening Cream on the Farm 42-44\\nCream Ripening in Creameries 45-48\\nSigns of Ripeness 48-49\\nThe Acid Test 48-49\\nStarters 49-50\\nCHAPTER VI.\u00e2\u0080\u0094 CHURNS AND CHURNING.\\nThe Theory of Churning 51\\nChurning Temperatures 52-53\\nChurns 53-56\\nCombined Separators and Churns 57\\nCombined Churns and Butterworkers 57-58\\nHandling the Churns 60-61\\nCause of Foaming 61-62\\nDrawing Buttermilk and Washing 62\\nCHAPTER VII.\u00e2\u0080\u0094 SALTING AND WORKING.\\nBrine Salting 63\\nThe Object of Salting 63\\nSalt to Use 64-65\\nThe Workers 65-67\\nUsing Combined Churns and Workers 67-68\\nPreparing Lime Water 69\\nBeware of Frauds 69\\nCHAPTER VIII.\u00e2\u0080\u0094 PACKAGES AND PACKING.\\nFor the Small Dairy 70-71\\nFor Creameries or Large Dairies 71-74\\nPreparing the Package 74\\nPacking 74-75\\nShipping and Marketing 76-77\\nCHAPTER IX.\u00e2\u0080\u0094 ICE HOUSE AND REFRIGERATORS.\\nEverybody Should Put Up Ice 78\\nThe Ice House 78-80\\nThe Refrigerator 80-81", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0119.jp2"}, "120": {"fulltext": "118\\nCHAPITER X.\u00e2\u0080\u0094 PASTEURIZATION FOR BUTTER-\\nMAKING.\\nPage.\\nNot the Same as for City Use 82\\nOn the Dairy Farm 82-84\\nIn the Creameries 84-86\\nThe Body of Pasteurized Butter 86\\nWhat Temperature to Use 86-87\\nCHAPTER XI.\u00e2\u0080\u0094 RETURNING THE SKIM MILK.\\nSkim Milk Weighers 88\\nHeating the Skim Milk 88-90\\nCHAPTER XII.\u00e2\u0080\u0094 RUNNING BOILERS, ENGINES AND\\nSEPARATORS.\\nBoilers 90-93\\nEngines 93-94\\nSeparators 95-96\\nCHAPTER XIII.\u00e2\u0080\u0094 ORGANIZING CREAMERIES.\\nCo-operative Creameries 97-98\\nIndividual Creameries 98\\nCombination System 98-99\\nGathered Separator Cream Creameries 99-100\\nSkim Station System 100-101\\nCHAPTER XIV.\u00e2\u0080\u0094 CREAMERY BUILDINGS.\\nSite and Surroundings 101\\nThe Building 101-105\\nCHAPTER XV.\\nDairy Education 105-106\\nCHAPTER XVI.\u00e2\u0080\u0094 VARIOUS KINDS OF BUTTER,\\nMarket Grading of Butter 107\\nLadle Butter 107\\nImitation Creamery 107\\nProcess Butter 107\\nFraudulent Butter 108\\nWhey Butter 108\\nDevonshire Butter 108", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0120.jp2"}, "121": {"fulltext": "DAIRYMEN SHOULD READ\\nDairy and Creamery\\nPapers and Books\\nHoard s Dairyman (weekly), Fort Atkinson, Wis $1.00\\nCreamery Gazette (monthly), Des Moines, Iowa 1.00\\nChicago Dairy Produce (weekly), Chicago, 111 1.50\\nThe Practical Dairyman (monthly), Indianapolis, Ind 50\\nNew York Produce Review (weekly), New York 1.00\\nCreamery Journal (monthly), Waterloo, Iowa 1.00\\nAmerican Cheesemaker (monthly), Grand Rapids, Mich 50\\nElgin Dairy Report (weekly), Elgin, 111 1.00\\nThe Dairy World (monthly), Chicago, 111 1.00\\nAmerican Dairyman (weekly), New York 1.50\\nThe Milk News (monthly), Chicago 1.00\\nPacific Coast Dairyman (semi-monthly), Tacoma, Wash l.oo\\nThe Western Creamery (monthly), San Francisco, Cal 1.00\\nThe Milk Reporter (monthly), Deckertown, N. Y 1.00\\nThe Dairy and Creamery (semi-monthly), Chicago 1.00\\nA B C IN CHEESE MAKING, by J. H. Monrad. (Cheddar, Gouda,\\nSkim Cheese, Brie, Neufchatel, Cottage and Whey Cheese. Price, 50c\\nPASTEURIZATION, by J. H. Monrad. Price, 50c\\nCHEESE MAKING IN SWITZERLAND, (Swiss, Brick and Lim-\\nburger), by J. H. Monrad. Price, 50c\\nPATRONS BULLETIN, by J. H. Monrad, (for Milk Producers).\\nSingle Copy, 5c; per hundred, $2.50, buyer to pay express. This\\nis especially adapted for distribution among patrons of creameries.\\nFeeds and Feeding, by Prof. W. A. Henry $2.1)0\\nA Hand Book for Farmers and Dairymen, by Prof. Woll 1.50\\nAmerican Dairying, by H. B. Gurler 1.00\\nModern Dairying (Grotenfelt). by Prof. F. W. Woll 2.00\\nDairy Bacteriology, by Prof. H. L. Russell 1.00\\nCheese and Butter Makers Hand Book, by J. B. Harris 1.00\\nCheddar Cheese Making, by Prof, J. W. Decker 1.00\\nA Treatise on Cheese Making, by G. E. Newell 50\\nThe Testing of Milk and Its Products, by Profs. E. H. Farrington and\\nF. W. Woll 1.00\\nIndian Corn Culture, by Prof. C. S. Plumb..... v 1.00\\nBarn Building, by J. H. Saunders 1.50\\nThe Breeds of Live Stock, by J. H. Saunders 2.00\\nButter Fat and Dividend Calculator, by A. Schoenman 2.00\\nMailed direct from publishers on receipt of price, at buyer s risk,\\n(unless 3 cents extra is remitted for registration).\\nJ. H. MONRAD, Winnetka, Cook Co., III.", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0121.jp2"}, "122": {"fulltext": "LIBRARY OF CONGRESS\\nCCA r t I 000 896 17=\\nANOTHER ALPHA TRIUMPH\\nRoyal Agricultural Society\\nFirst Prizes\\nThe ALPHA De Laval machines have just won another great vic-\\ntory over would-be competitive cream separators, in the practical working\\ncontest at the 1899 Annual Show, at Maidstone, Kent, of the Royal Agri-\\ncultural Society of England.\\nThis society is probably the most important agricultural body in the\\nworld, and its annual shows are the largest and most important of agri-\\ncultural exhibitions and contests held anywhere. The society has con-\\nducted no cream separator contest since 1891, at which time the\\nALPHA disc machines first demonstrated their great superiority over\\nthe hollow-bowl type of separator construction, so that the contest to\\nbe held this year has attracted a great deal of attention everywhere with\\nthose interested in dairying matters, and especially among separator\\nmanufacturers. Different manufacturers, from various countries, sent\\nnot only their own special engineers to superintend the running of their\\nrespective machines, but in some instances the inventors or chief con-\\nstructors themselves.\\nThe Royal Agricultural Show test of separators is by all odds the\\nmost thorough and complete attempted by any society or institution any-\\nwhere, the work differing in some respects from that of the Experiment\\nStations, in that it is devised and conducted along the lines of practical\\noperation, without regard to mere experimental possibilities. The test\\ncovered five days continuous running, every feature entering into the\\neconcmical cost and practical efficiency of a separator being carefully\\nanalyzed, the Association s consulting engineer acting in conjunction with\\nthe official judges. The points ..taken into consideration were: Price,\\nefficiency of separation, power taken per gallon, time taken per gallon,\\nmeans of regulating thickness of cream, facility for dismantling and\\ncleaning,, mechanical construction, and freedom from froth, both from\\nskim-milk and cream\\nThe contest was divided into two classes of machines Hand and\\nPower. There were six entries of Power and nine of Hand machines.\\nThe first prize was \u00c2\u00a32 or $10.00 in each class.\\nTHE ALPHA DE LAVAL MACHINES\\nEASILY WON FIRST PRIZE\\nIN EACH CLASS\\nwhich while no more than anyone familiar with separators would natu-\\nrally have expected, is nevertheless the highest endorsement any agricul-\\ntural implement could possibly receive, and an endorsement of such\\ncharacter that its weight must be recognized in every part of the world.\\nTbe De Laval Separator Co-\\nWestern Offices General Offices Branch Offices\\nCanal Randolph Sts. 74 Cortlandt Street 1102 Arch Street\\nCHICAGO NEW YORK PHILAD A", "height": "4333", "width": "2694", "jp2-path": "abcinbuttermakin00monr_0122.jp2"}}