Complete Text (Part 1)

uP yr, - Lae ee ee eee SF ol! ee ee ee oe ee Oe ee oe ONE ORC ROP OP OOS ACR OOM ae A RO ON ORE 2. * Cm * 2 8) G-—- ¢ Gere 0 a iY @- " tee BS De mene 8 8 * CREAM RAISING - - Mi, by | | / ta AND OTHER SYSTEMS COMPA AND EXPLAINE WITH] A FULL DESCRIPTION OF THE PLANT REQUIRED AND HOW TO USE AND A CHAPTER ON THE CONSTRUCTION OF ICK [OUSKS, ROOMS AND CELLARS FOR COLD STORAGE ee eed Tiusirvuled with 3} engravings - Fe By SM. BARRE MONTREAL EUSEBE SENECAL & FILS, PRINTERS 20, ST. VINCENT STREET L885 iT RIFUGAL _ eee te. ee -*, e-eeweeeeeeeer te @ Si Ma, es = 2 2 eS we ke ee - s « © + ee ee eS - + se 6 Ss se we * — +. © © © © S WORKS ON DAIRYING BY Ss. M. BARRE. Report on the manufacture of butter in the principal dairy Surming countries of Europe. Published by the Agricultural Department of the Province of Quebec in 1881. ote CREAM RAISING BY THE CENTRIFUGAL AND OTHER SYSTEMS, compared and explained, with a full description of the plant required and how to use it, and a chapter on the construction of ice houses, rooms and cellars for cold storage. Illustrated with 55 engravings. Prick: 50 cents. Bounp: $1.00. OOO THE CONSTRUCTION OF ICE HOUSES of ali kinds and descriptions, with a chapter on freezers, cold store rooms und eellars for cold storage, Illustrated with 15 engravings. Prick: 25 cents ESSAY ON BUTTER MAKING, containing a full explanation of the effects of “ Low Cooling” on the “ Aroma ” and keeping qualities of butter. Price: 25 cents All these works will be sent, post paid, on receipt of price by addressing S. M. BARRE, Montreal. ON S. M. BARRE, Consulting dairy specialist of the Danish School, will send by niail information on any subject connected with dairying on reception of from 25 cents to $2.00 according to the value of information required. Letters containing a postage stamp only will no more be answered, If the amount sent is considered unsuflicient, it will be remitted with the letter, $M BARKE, Montreal. ¥ 4 e id IE eS Sate toe TS es a eases Bb BEY yy See Sie TE asda Sees cag) A Spey a Oe M Ere ne ee eats I LOE ipa SR a a, FPO ION resi: ten ray MARY ANI, OF ST. LAMBER,. This extraordinary Jersey cow, owned by Mr V. E. Fuller, of Hamilton, Ontario, gave 36 lbs. and 12 ounces of butter in 7 days, and 867 lbs. and 14 ounces in ll months and five days. | CREAM RAISING 4 BY THE | CENTRIFUGAL COMPARED ANO EXPLAINED WITH A FULL DESCRIPTION OF THE PLANT REQUIRED AND HOW TO USE IT, AND A CHAPTER ON THE CONSIRUCTION OF ICE HOUSES, ROOMS AND CELLARS FOR COLD STORAGE ime Tilusivaled with 55 engravings : Br Ss. M. BARRH MONTREAL EUSEBE SKNECAL & FILS, PRINTERS 20, St. VINCENT STREET 1884 fiutered according to Act of Parliament of Oanada in the year 1884, by S. M. Barré, in the office of the Minister of Agriculture. ee ee ae Moreover the right of transiation 18 reserved, ee nisgse FE pe ete SS Ste ieee ORS ie VE ac INTRODUCTION. v) ‘ hi This pamphlet has been written to meet not only the ; requirements of dairy men, but also of the general public. i For this reason we have been at considerable pains to ¢ make it as clear and comprehensive as possible. 4 There is no doubt that with the new and improved methods, coming into general use, the butter industry is y destined to great development. Capitalists and dairy is investors will find it to their advantage to have a book ry by means of which it is possible to form an accurate i idea of the present state of the industry, From the ( numerous tables given in this work, it will be easy to i determine the different yields of different methods, and % ascertain which to use in given circumstances. ba This work is divided into five parts. 4 The first part defines and classifies the different ea methods. It contains a description of the plent necessary 4 for each, with instructions how to use it.—The second P| compares the different systems and contains remarks on their relative value.—The third is devoted to the cen- 4 trifugal and contains a mass of practical information 3 difficult to obtain elsewhere.—The fourth treats of what 4 to do with the skim milk.—The fitth treats of the con- } struction of ice houses, rooms, and cellars for cold Si storage and freezers, and of the storing and keeping of 5 ice Or snow. 4 We cannot conclude without offering our sincere- a thanks to Messrs. H. ©. Petersen & Co. of Copenhagen, 4 J. D. Fredericksen of Littlefalls, N. ¥., Henry W ade, ie Rade 2 Secretary of the Agricultural Bureau of Ontario, the Knicke oaies Ice Co. of Philadelphia and W. G. ih Walton of Hamilton, Ont. who have kindly placed the muterial collected by them at our disposal. = =e a = Le Ss eS ee ey eS Se pe dmypres oe ae ae SS Se RATE eS ER ee Sei TAS SHEER Ry asin ait ; = : xe - = dips 3 ages 6 Sie, + Se tee eee RO ee % . a ae ed bes tae ER ee En Ee ae SS eS Pa ger St: Pes BSED peaks SSE A ES Cream Ralsing by the Centrifugal and other systems, 20 ere MILK. “Milk is a fluid in which float about numbers of globules: these consist of fat. When milk is suffered to remain at rest some hours, a large proportion of the fat globules collect at the surface into a layer of cream.” (1) CREAM, The cream or butter globules come to the surface, because they are lighter than the watery fluid in which they float. HEAVY MILK, Heavy milk is milk in which the cream rises but very slowly and in which a large proportion of the cream does not come to the surface at all. The cream from such milk is very thin, and there is no distinctly marked line between itand the skim milk, It is not to be wond- ered at, that such skim milk, does not look blue, there is often a larger quantity of cream mixed with it than has risen to the surface. In some cases as much as 75 0/0 of the cream of heavy milk remains in the skim milk. Heavy milk is generally obtained from cows that have calved since a long time, or that are running dry through being in calf, or through other causes. Milk always becomes “heavy” though in a lesser degree, when it is allowed to cool before setting. WHOLE MILK. This is milk from which the cream has not been cx- tracted. (1, Fowne’s Eieinentary Chemistry. a) SKIMMING, In every 100 lbs. of milk there is on average 3% lbs. of butter fat. (1) The great art of skimming consists in being able to extract from the milk all the butter fat, or any proportion desired, and this without iniuring its quality in the least.. METHODS. Many different methods are recommended by dairy- men, but all can be classified under two distinct heads : lo. The natural ; 20. ‘The mechanical. THE NATURAL PROCESS. This process consists in employing changes of tempera- ture, to hasten and complete the separation of cream from milk. It is an admitted fact, that the cream rises while the temperature of the milk is falling. The greater the fall of temperature, the greater the quantity of cream which rises. The one point upon which dairymen are unanimous, is that milk should be set as soon as possible after the milking (that is when it is still at blood heat), and then cooled down. There is a difference of opinion as to the temperature to which it should be cooled, but the best practical butter makers agree, that it should be just shor’ of the freezing point, 320 Fahrt. RULE. Set the milk as soon after milking as possible, and cool it down just short of 82% Fahrt. (1!) We say butter fat designedly. If we were to say cream, ic would be necessary to make a —‘stinction between thick and thin cream. al BS ERS A ON Staite ean wy’ gp 2 i et pat ibe 4 REQUISITES OF THE NATURAL METHOD OF SKIMMING, The requisites of this method are; lo. Milk vessels. 20. Refrigerating tanks. 80. Ice, or ordinary spring or well water, DESCRIPTION OF THESE REQUISITES. 1ST MILK VESSELS. They are divided into two classes: shallow pans, and deep cans. SHALLOW PANS. The shallow pans. as the name indicates, are shallow vessels from 4 to 6 inches deep. They are made oi any length and breadth to suit the requirements of the dairy- man. The newest of these are, in reality, double pans be- tween which water is constantly allowed to flow. DEEP CANS. There are many good utensils of this form in the market, but we recommend a round or oval shaped deep can, such as can be had at a low price, at any tin shop, and upon which there is no royalty whatever to be paid. They are of different sizes. DIMENSIONS OF DEEP CANS GENERALLY USED. OVAL SHAPED, Table No. 1. l Contents. | Height, | Length, | Width. eater eli ie EE 40 lbs | 417 inches. | 16 inches. | 6 inches. 50 « | ry ec ieee ie * 60 te 18 “ 184 4c 64 46 65 “ Rete ts Bea Ghee ab go 204 sé | 20° ‘“ | “ I recommend for small dairies, 1st. the oval 40 lbs. can; 2nd the 50 lbs. 20 inches high by 8 inches diameter, round shaped. Both ihese cans are easily handled. They should be made of strong material, have only one smoothly soldered seam in order to facilitate wash- ing. The botiom of these cans rests on a perforated iron hoop, to allow the water or ice to penetrate under- neath. The oval can is the most effective. It offers a larger cooling surface. It is estimated that an oval can will cool 70 lbs. of milk, in the same time that a round can would take to cool only 50 lbs. i % i h Bs | a Fy yo pie = eS t x ‘SI "t SRP PRE ahha aris wa RM Soe dt Sig jen ih 9 Fig. 2,-—-The deep oval can, The deep can used in Denmark has neither covers nor taps. (1) Skimming from the bottom with a tap is not practised in Denmark. A can having no faucet or tap is easier to clean. A tap, placed in a position so as not to hinder the easy cleaning of the milk vessel, is not strictly objectionable, (!) A cover in not objectionable when the manner of using it is properly understood, ed d 10 THE STRAINERS. The strainers are of wire cloth, and made to fit the cans, (See figs. 3, 4 and 5.) on ii il co Fig. 4, Fig. 5. REFRIGERATING TANKS. We give below a description with wood cuts, of such tanks or refrigerators, Fig. 6 represents a smal size cooling tank containing milk cans set in ice. DIRECTIONS FOR MAKING COOLING TANKS, These tanks may be made of wood with double sides, and 2 or 8 inches of space left between the sides, filled with charcoal, cat straw, saw dust or chaff. Charcoal is the best. If straw be used, it is necessary that the tank be water tight, or damp proof, because if the water were to jeak through, it would soon cause a disagreable smell. Re ae ee ei *& 2, ie $ <1] e Rye Be pe ie 2 i BY Sg a ol nt q ; ort aS 11 Otherwise make a water tight box. Bind and steady the angles with iron plates. Line with zine or tin if convenient. If you do not line, a coat of varnish or paint, should be given inside, as is done with brewer's vats. This precaution makes them easier to clean. Tanks No. 7 and 8, could also be adapted to the usa of running water, and are provided with inflow and outflow pipes, to allow a constant stream of water around the milk cans. In the case of a tank for cooling milk to 33° Fahrt. with water and ice, an outflow tap at the top and ano- ther at the bottom, to be used for cleaning purposes, are all that is necessary. SIZE OF TANKS. The size of tanks should be adapted to the number and form of cans to be used. The tank should be 4 inches (inside measure) higher than the cans used. It should be 44 inches (inside mea- sure) wider than the cans used; there should be a space of 5 inches between each can, and between the last two cans and the extremities of the tank, RULE. To find the height of a tank, add 4inches to the he’ ¢ht of the cans to be used. To find the width ofa tan ‘d 44 inches to the width of the can. To find the length of the tank multiply the longest diameter of the can, by the number of cans which the tank is to contain, and to the product add 5 as many times, and one more, as the tank is to contain cans, Supposing that six 40 lb. oval cans, are to be used. 12 An oval can 17 inches high, 16 inches long and 6 inches wide, will hold 40 lbs. of milk. 17 +4 =21 inches= Height of the tank. 16+4}=204 “ ‘Width * : \ aoe 9 ed . £ ’ 6<6 =56 36+(7 5) = 71 inches length of tank. j ty ont { QE nT i AX ] Miss S$ " % \ ES ee i Ny i NST : ii ; ; i a Zi - Y LOSE. PES ste ¥ Som ae BPE ME; | \ 4 \F \!) i N NE A NN: i! an NY | sy Ee 0 WN 0 a N\ \ . cm SS H fe, Ps WY ; Hy Yj \ ii \ : Ze Ye CZ, Zw ttt Sf RS > oe SS ; NS cg eee HY RRR GG gQq—j MT ASQ GGG N Lee . ~ SY SS SS CSV SETS SS Fig 7 represents a horizontal view of a tank containing milk cans, Mig. 8 represents a sectional view of same tank. CRS eos Y ES eas = & Ree Sg Se eee rats a 13 The tanks may be covered or not. It depends on the room in which they are placed, [na cool room where the air is pure and temperature uniform a cover is not strictly necessary Otherwise it would be advisable to . 2a cover over the tanks. In any case the use of a cover saves ice SKIMMERS. Skimming from the top, necessitates a specially made skimmer. The skimmers, are round or oval (see fig. 9). They are generally made of enameled iron, ‘ CREAMERS OF DIFFERENT DESCRIPTION, CABINET “OR BOX” CREAMERS There is a great variety of cabinet or box creamers, all being modifications of the deep and shallow setting methods. They consist in general of cooling pails set in a box surrounded by water, some submerged, as in the Cooly plan, an. others arranged so as to be surronnded with ice and water, or to have ice at the top, Amongst these we find the following; THE HARDIN. Mr. LS. Hardin is probably the first man who used deep setting in the United States. In his method the ererery Se 14 cans are setin a box with doors in front like a cupboard. ‘A It has a shelf on which the ice is placed over the milk, \ . i Fig. 10.—The Hardin Creamer. & . ; ; : y and a sink on which the cans are set, and which holds nm the water dripping from the melted ice. The cooling ‘ Hh ial sien medium is cold air. (See fig. 10.) a THE COOLY CAN. The Cooly is a round shaped can with a cover projecting Fig. 11.—The Cooly Milk Can. outwards, and soarranged that the whole may be placed under water. It has also a specially constructed tap. —> i per RS > — i ri t 15 This can is extensively used in the United States and Canada. ee yr = BN HM it I i i (tet Fiz, 12..-The Cooly Creamer, THE FERGUSON. Ferguson's Bureau Creamer raises the cream on the shallow pan system. Ice is used on a rack in the upper part for the purpose of maintaining a uniform tempe- rature. The arrangement for drawing out the pans to skim is handy. THE LITTLE GEM. In this, the cover of each milk vessel is provided with an opening or yentilator. Openings corresponding to those in the covers of the 16 milk vessels, are made in the cover of the box, in order to allow the “ animal odor” to escape. (See fig. 13.) Fig. 13.—The Little Gem Creamer. THE KELLOG, + t consists of a pan or tank, which is divided into two compartments an upper and alower one. The lower Fig. 14.--The Kellog Pan. one is filled about one quarter of its depth with pure So ~ = Stor 2S Se a SS 2 < SSeS SS Ce, es ae ee Se ae aes = fc BIS BR EO SS PRS " 1 a ets Ca od)