The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1877-11-17

The creamery system of butter making orig
mated in Orange county, New York, several
wears ago, and has proved SO successful and
profitable that 1t has been adopted
IN many other localities. Sometimes
creamcries are carried on by one
person but generally the milk of large num-
her of cows is delivered to them by patrons
similar to the method employed by cheese fac
tories. The system is succinctly described in
Corbin's Manual for Butter Making. The
creamcrics are provided with pools about two
feet deep, with stream of cold water running
into them, and are SO arranged that the water
will run out when the pool is full. Some are
built of stone or brick, and below the surface
of the ground some are built of plank and
above the ground; if above, it will require
colder water from the fountain than if sunk in
the ground They are also provided with a
large number of tin coolers-two for every
COW from which milk is delivered They are
eight inches in diameter and twenty inches
deep, with balls to them like pals. The new
milk is put into these coolers as it comes into
the factory. They are filled within two inches
of the milk, upon a CRATE six inches above the
under and around the cooler, cooling the milk
very quickly, on the top as well as to the bot
tom, and will keep it at the uniform tempera-
turc of the water, which should not be above
50 degrees Fahrenheit.
Good pure milk treated in this way will
keep sweet a long time, even in the hottest of
weather, and it will throw up its cream pure,
and it may all be obtained There are various
ways practiced of conducting these creamcr-
les. At some they take the cream of the milk
sweet and churn it while sweet, and pat the
sweet buttermilk back with the skim milk and
make cheese of it. At some Others they take
the cream off sweet and then let it stand until
it sours, then churn it, and feed the buttermilk
to calves or swine, and make the skim milk in
to cheese while sweet
At others they let the milk sour before skim
ming it; then take off the cream and churn it
and feed the buttcrmlk and skim milk The
butter of wcll-mrnaged crermeries will be uni
form through the season, like good brand of
flour or sugar and generally sells in the mar
kCt for three to five cents per pound higher
than choice dairy butter. 1t is claimed too,
that they will make at Il well-managcd cream
cry, cqualiy as much butter from the same
quantity of milk as the most successful dairy
men do, besides the cheese that many of them
make which generally sells for about two-thirds
the price OF new cheese and they make about
two pounds of cheese to one of butter. The
advantages then of making butter at factory
are Obvious at Il glance BY the employment
of skillful superintendent in well-arranged
creamery Il more uniform quality of butter
may be obtained than by private diaries, and
ut less cost, and higher prices will be realized
from the product OF the milk, besides dairy
mems families will he relieved of great
amount of drudgcry. Regardless OF the mode
by which the cream may have been obtained
il Should IN each and every case be churned in
| ltS duc TImc, unut - wncnft ~ or pop. 49,
and condition, and the churning should be
pertormcd with care and Western
| BUjH