Butter and butter making, with the best methods for producing and marketing it by Hazard Willis P. (Willis Pope) 1825-1913

Author:Hazard, Willis P. (Willis Pope), 1825-1913
Language: eng
Format: epub, pdf
Tags: Butter
Publisher: Philadelphia, Porter & Coates
Published: 1877-03-25T05:00:00+00:00

introduced. Into this vat the fresh milk is set while warm, and cold water conducted to it from the well. The milk cools rapidly and a low temperature is maintained through the night. At each milking the pans are removed to the shelves or on the cement floor in the centre, to make room for the fresh milk. The water can be pumped into a trough which will carry the water to the dairy-house any distance it may be placed from the house; but the nearer the better, so that the water shall not cool in its passage. If it is introduced in the centre of one side, the gutter should slope both ways to the corners, and following the sides, be allowed to escape at either far corner through a pipe built in the cement. These escapes should be furnished with plugs to hold the water, so as to allow it to be changed once or twice daily.

The following is the exact plan of a model dairy-house of one of the best Chester county butter-makers, and is one of the most complete, considering its cost. The main building, which is built on a hillside, is fifty feet long by thirteen wide. The room for the milk is six feet below the surface and twelve feet from floor to ceiling. This allows ample room for ventilation and light by side-windows. The troughs for holding the water in which the milk is set are formed of brick and cement, with their bottoms one foot above the level of the floor of the building. They are twenty-eight inches wide, so as to take in two rows of ordinary milk-pans. Across one end is a trough formed similar to the others, except that it is so arranged as to receive and hold the water to a greater depth than the side-troughs, so as to contain the cream-cans. In all there is an ingenious arrangement for increasing or decreasing the depth of the water so as to suit the temperature outside. The water is drawn from a well by a "telegraph" pump, and the surplus is passed off" by a

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