Before I carry on with the milking parlour, which was purpose built in 1937. I would like to touch on the extensive work that was carried out on the various permanent pastures of the farm. For instance, one of the rules to become a tuburculin attested farm, is that an insulation perimeter fence be built. 6 feet away from any boundary fence, where there is a risk of contamination from non-tested neighbouring cattle, such as those on Widbrook Common.
Saturday, November 28, 2009
Tuesday, November 24, 2009
I am not sure if this device was factory made or something that was made by the village blacksmith Tom Emmett. The reason I say this is due to the fact in all my research on dairy farm equipment. I could not find any reference to such a tool. Mind, I hasten to point out that this was a very modern farm, and at all space between dairy buildings were either finished in concrete or tarmacadam surface, even the holding yard and entry into the milking parlour was finished off with concrete, all of which were washed down with a hose every day.
This of course made it very easy for the cowman to trundle the milk churns when full to the dairy for processing, and return with with clean empty ones to the cowshed.
My drawing uses a full-size ten-gallon churn and the sketch is from memory. It was similar to the farms sack truck or barrow, except that the weight was supported on a hook which fitted into the handle on the churn, and two bars kept the churn from rolling sideways. The original had cast-iron wheels, then if my memory serves me correctly, Ernie Holland, who was the farm engineer at the time, came up with two solid rubber wheels which he fitted. It certainly cured a lot of squeaks and rattles when it was trundled across the pavement to the dairy.
Saturday, November 21, 2009
This diagram is to show the plan layout of both buildings 19 and 20, building 21 was much larger with a similar layout. As for the stalls and milking machine. The blue line is the vacuum piping which was installed in about 6 feet and the crossover the doorway was about 8 feet.
This is an example of an early bucket unit in the 1920's. Note the four teat cups affixed to what was known as the claw, and the heart of the system or pulsator mounted on top of the lid of the bucket. After every milking, the units were taken apart and cleaned and reassembled in the dairy.
As the cattle spent quite a time in the cowshed. It was necessary that each cow should have their own drinking fountain or bowl. Figure "A" was the nose operated tap, that when depressed, water would flow into the bowl from the water pipe "B."
Tuesday, November 17, 2009
He went on to invent several things including a nozzle to increase a steam jet to supersonic speed, which today has been incorporated into the modern rocket engine.
He then turned his attention to a centrifugal oil and water separator, which proved to be highly successful. This is then led to the thought of separating cream from milk, a system that he patented in 1894. He was now faced with the problem of developing a machine to mechanically milk cow's and speed up production. He worked on several prototypes, none of which were successful. Others tried and offered their ideas to him, but they too failed the test. It was not until five years after his death in February 1913, that his research and development group came up with a model on which todays milking machines are based. The earlier versions of which were incorporated into the White Place Farm cowsheds before the arrival of the new milking parlour in 1937.
Saturday, November 14, 2009
I am am now going to describe the 1937 purpose built Milking Parlour by Gascoigne's of Reading, who were at that time leaders in the business. My coverage of this building will be in several stages, as it was quite complex.
One thing that was first and foremost with this model farm was the health of the cattle and their mobility and foot health. In the beginning, this unit was used to milk the herd three times a day. Each time after milking the cows had to exit via a back corridor and walk-through of foot bath like the one in the picture above.
Wednesday, November 11, 2009
The steam chest above was just one of the uses of the boiler, as every piece of milking equipment used during milking either in the cowsheds and later the milking parlour was brought into the dairy to be washed in the large wash trough and then placed in the steam chest to be steamed for at least 15 minutes, usually it was more like a half hour. You could liken this piece of equipent to a very large hospital autoclave.
The wash trough was divided into two parts or sections. The hot part was kept hot by injecting live steam into the water and together with a caustic soap called "Lavaloid" to kill any microbes. The cold side was for rinsing before the article was put into the steam chest. The trough itself was about ten feet in length and four feet in width. The steam chest was about six by six by six feet. There was removable racks that could be adjusted to what ever was being loaded in at that time.
This steam system for dairies was not unique to White Place, as my uncle at Sheephouse Farm had a similar set up. Also he also used the live steam to cook pig swill via a flexible hose to an old iron bath tub, which he collected from restraunts and hotel kitchens. It was also collected from the army camp at Battlemead. That is when needs must during wartime.
Friday, November 6, 2009
Buildings numbered #9. indicated on the farm map,were originally built to house young heifer calves after being weaned. A sort of intermediate stage before being turned out to grass in the spring. If the pens got too full, the older ones were taken to the stockyard at Sutton Farm.
Some people would wonder why they were not turned out earlier? The reason is that the majority of White Place Farm is either a natural water meadow, and the remainder is subject to flooding during the winter months. Plus damp and cold are suitable for young livestock.
In the later years these buildings were converted to farrowing pens for the farm stock of breeding sows, as the farm gradually switched from milk to pork production. A skilled pig man was engaged to look after the breeding programme, weighing and shipping to market.