Milch cows and dairy farming. Comprising the breeds, breeding, and management in health and disease, of dairy and other stock; the selection of milch cows, with a full explanation by Flint Charles Louis 1824-1889

Author:Flint, Charles Louis, 1824-1889
Language: eng
Format: epub, pdf
Tags: Dairying, Cows
Publisher: Boston, J. E. Tilton and company
Published: 1867-03-25T05:00:00+00:00

Fig. 73. Milk-stand.

feet from the bottom, as would be obtained directly on the bottom of the same cellar in twenty-four hours.

One of the most convenient forms for shelves in a dairy-room designed for butter-making is represented in Fig. 73, made of light and seasoned wood, in an octagonal form, and capable of holding one hundred and seventv-six pans of the ordinary form and size. It is so simple and easily constructed, and so economizes space, that it may readily be adapted to other and smaller rooms for a similar purpose. If the dairy-house is near a spring of pure and running water, a small stream can be led in by one channel and taken out by another, and thus keep a constant circulation under the milk-stand, which may be so constructed as to turn easily on the central post, so as often to save many footsteps.

The pans designed for milk are generally made of tin. That is found, after long experience, to be, on the whole, the best and most economical, and subject to fewer objections than most other materials. Glazed earthen ware is often used, the chief objection to it being its liability to break, and its weight. It is easily kept clean, however, and is next in value to tin, if not, indeed, equal to it. A tin skimmer is commonly used, somewhat in the form of the bowl of a spoon, and pierced with holes, to remove the cream. In some sections of the country, a large white clam-shell is very commonly used instead of a skimmer made for the purpose, the chief objection to it being that the cream is not quite so carefully separated from the milk.

A mode of avoiding the necessity of skimming has long been used to some extent in England, by which the milk is drawn off through a hole in the bottom of the pan. This plan is recommended by Unwerth, a German agriculturist, who proposes a pan represented in Fig. 74, made of block tin, oblong in shape, and having the inside corners carefully rounded. The pan is only two inches in depth, and is made large enough to

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