The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1874-09-05

SATURDAY MORNING.. SEPT. s, 1874
THE FARM AND HOUSEHOLD.
Sulser Factory.

Among the embryo enterprises at the viii
lage of Wilton that will eventually be source
OF revenue to the farmers of that and the sur
rounding towns, and doubtless profitable TO
the overs, is the butter and cheese factory of
Messrs. David Whiting & Sons. 1t is located
on the bank of the Souhegan river, near the
Peterboro' railroad track and ON the oppo-
site side OF the street from the steam mills
owned by the same company. The building
when completed will be 100 feet in length by
40 feet in width, two stories ON the street and
three on tie river-thereby making three sto-
ries for their business and cellar tank of
immense capacity for the storage, in bulk, of
sour milk. At the present time but forty
feet of the proposed building has been con-
structed and butter only is manufactured.
The arrangement---power being supplied by
an underground shaft from the steam mills
such that nearly all the manual labor that at
tended butter making in ye olden times, as is
even now endured at many farm house, is
done away with and its manufacturing re-
duced to science. The milk is delivered in
eight tqaart cans at platform on the railroad
side of the factory and poured into tin con-
ductors on the outside of the building, being
filtered or strained as it passes to the pans in
the receiving room.
The pans, twelve in number, are three by
seven feet and hold one hundred gallons.
Each pan sets in jacket through which are
coils Of pipe so arranged that hot or cold wa
ter can be passed through the milk to obtain,
in any weather, temperature of about 90 de-
grees, this being the required temperature to
force the cream to rise in the best possible
condition and in about thirty-siX hours. At
the proper time the cream, which averages
about three-fourths of pound to an eight
quart can, is taken off and stored in huge
closet within the basement aud the sour milk
passed through tin pipes to the cellar tank,
from which it is pumped by power into bar
reS as the demand may be from those who
feed it to hogs. Its value is so cents per bar
rel or $3.50 per hogshead, and swine not only
eat it freely but thrive and grow fat on it
without any other food.
The Messrs. Whiting have recently pur-
chased from the mandatory In Concord a
''Blanchard Factory Churn" of mammoth
size. 1t is operated by steam or water power
according to convenience and has a capacity
of one hundred gallons. One hundred and
seventy pounds of butter per day is the aver
age at this season, although on one or two
occasions two hundred and fifty pounds, or
thereabouts, have been made and all at one
churn;ng. 1t is put up in pound packages in
a box and Stamped W, when it's ready for
the market. Some of il, however, for hotels
and boarding houses, is put up in bulk in ten
and eighteen pound cans.
The business was partly experimental with
the Messrs. Whiting and was established to
consume any surplus of milk beyond their
sales in Boston, and hence, at the present
time, is not approximate to the quantity
for which they have facilities for man.
ufacturing. When their building is COM
pleted they propose to give their atten-
ton to the manufacture of cheese in con-
nection with butter. 1t is hoped the bust
ness will prove satisfactory to them and that
it will increase until the Souhegan Valley
shall be as famous for this product as some
portions of Vermont and New York. The
Messrs. Whiting have capital and experien ce
to make the business pay if any men can in
this locality. They have certainly made a
good beginning and the outlook is that of
prosperity.--N. III. Telegraph.