Archive image from page 368 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 158.—The Cooley is inserted in the front of each cooler, in order that the temperature can be ascertained with- out raising the cover. This ajiparatus is very simple, disjjcnsing with costly milk-rooms, as but little room is recpiired, and is the only sys- tem that will produce uniform results; and until some uniform system is adopted there Avill be as many grades of butter in the market as there are makers. ' If the tem
Archive image from page 368 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 158.—The Cooley is inserted in the front of each cooler, in order that the temperature can be ascertained with- out raising the cover. This ajiparatus is very simple, disjjcnsing with costly milk-rooms, as but little room is recpiired, and is the only sys- tem that will produce uniform results; and until some uniform system is adopted there Avill be as many grades of butter in the market as there are makers. ' If the temperature of the water in the coolers is kept at 40° to 50 in spring and summer, and at 40' in winter, the cream will rise in twelve hours, in which case only cans enough to hold a single milking are required, or one-fourth of the ca])aeiti/ needed with ani] of the iatent open-pan sydems of setting. By the submerged system of setting milk we have sweet cream from sweet jiiLK raised in the shortest possible space of time, a uniform (quality and quantity of butter through hot weather, which retains all the rich flavour of new milk, possesses superior keeping qualities, is firm in texture and uniform in colour, free from casein or sour-milk specks, and possessing a pecu- liarly rich flavoui', which imparts much pleasure in eating. Gilt-edged butter can only be made from cream taken from sweet milk.' Fiji'. 159 illustrates a convenient arrangement Fig. 159.—Bexch fok Kinmm, JIilk irjm C \ns. for running off the milk from the cans. It can be made of pine boards, the bench about a foot wide, the sides about 3 inches high. If desired, a pipe can be arranged for conducting away the skim- milk. This is an inexpensive thing, and a great convenience—it saves lots of ' slop.'' INIr. Cooley's experiments were of an interesting and practical kind. He commenced setting milk at 100', maintaining it at that temperature until the milk soured, noting carefully the quantity of cream and t
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