The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-12-06
FARM TOPICS.


r borough, In the township of East Rrad-
! iord, there has been erected durinc tho
) past summer an establishment Which
VIII undoubtedly prove to be not only q
money-making concern to its nro;ecfor
put great convenience to ali farn,or,
a msing IN the surrounding neighborhood
- @iu % T.ner parts easily accessible there
70. Inc building is now about com
picteo' and has been christened by its
owner Mr.. E. H. Holley of Wolcctts-
ctne, Conn.,, The Allerton Farm
N.eamery." In length it is So 1-2 feet.
widih ~ feet, and height, not including
engine house and wood room, 20 feef
Inc outside is painted white, is entirely
Without ornamentation of any kind. and
Ia general appearance seems to indicate
that 1t was erected for business alone
on entering the various rooms into
which the building is divided. one ac,
qualnted with the business can NOT h,,t
be impressed with the improved char.
acter OF the apparatus EMPLOYED. and
with the completeness with which all the
details for carrying on a first-class
petier and cheese mandatory and grist
mlll are managed. In the eneine-room
the dimensions of which are 81 nv 16
Ieet, are a 6-horse power engine and an
o-horse power boiler, and the motive
power thus furnished drives what shaft
ing is required, and provides the neces-
saly neat and steam. Fronting the
engine-nonse Is the wood and store
Ioom' ~ by 10 feet, in which is a circu-
lar saw connected by betting to large
wheel, giving 5000 revolutions to the
saw per minute. Immediately to the
'front.' OF this room, on the outside of the
Dulidlng, viii be placed Fairbanks
scale, which will be convenient for pub
Tic weighing, inasmuch as it will be To-
cated within 10 feet of the road, and can
weigh six tons. The grist mill, which ,
adJolns the engine-house to the rear, has
the same dimensions as the latter. but is |
not yet completed. Mr.. Hollev intends I
pacing under the floor of this room a !
hopper with capacity of $50 bushels. 1
% connect by series of buckets with a |
french buhr stone, which will be located q
n one corner of the mill, so that when {
he hopper is filed no labor will be re- t
Iulred save the tying up of the bao as II a
Ills with meal from the funnel, The v
tone will be placed at a convenient C
height, and the labor attending the ar b
anging OF the empty bags to be filed, n
md the removal of full ones to the d
wagons, will be almost too inconsiderable d
take into account. The room above
ne mill is designed for the storage of
rain, and in this win also be placed u
arge grindstone. B
In the rear of the grist-mill room is y
ne creamery proper, "a 1-2 feet long. !,
. feet wide, and s 1-2 feet high. Here u
here are three large Whitman & Bur- :, :.
III refrlgerators, each one having a ca -
acity OF 25O gallons. These reservoirs q
re divided into four compartments by =. ~
NO hollow divisions of tin running their ~
ntire length. Through these hollow "
artitions runs cold water, which is con- ~
acted through an inch and quarter u! ~
ipe by natural flow from a spring ON IN
le premises-first, however, passing u; "
trough refrigerator in the cellar of ~
e building, where 100 feet of galvan- W. W.
ed iron pipe are arranged, covered NC
It'll water and ice. BY this agency the
alter passes through the milk refrie- So
ators at very low temperature, and an
US effects the result desired. The ch
lantity of water in these large milk XII
ms is regulated by three faucets, ar wi
nged at different heights; while wi
lrth one, at the bottom, is used to wi
aw off the skinned milk, which co
sses down through a funnel under the m,
or, and is carried to the pig-pen, 700 asi
It distant. This same faucet is then thu
ed to draw off the cream, which is rio
ntly thrown to the front of the vessel of
means of two levers, which tin the pa
rigerator slightly forward and boj
e greater force to the flow. the
e lids of these vessels are
sod and lowered by means. of a m,
les OF ropes and pulleys, and are east
managed. Two pans of ice, placed G
'oss the partitions of each of the large aap.'
ervoirs, are also used to lower the n na'
1perature. The room itself is kept Civ,
about Coz by current of cool air, by I
ich passes through a trench 400 feet ers.
& and II feet deep, and is admitted nan
the creamery through an aperture
tut three feet long and one foot wide, =
me side of the room, close to the y
IT. This current is forced by steam b ba.
YER, and its effect is strikingly no. Skin
able in passing from any other apart gem
ut into the creamery, although all tiers
rooms which are required to be kept nms
low temperature are provided with :
'e cold-air fues. Unless needed, c
ever, these are closed, and the en-
current is diverted to the room es- elI
ally requiring it. W
he process of cheese-making is also GGI
ormed in the refrigerators above ~,
toned, and they answer the purpose OIL
lirably. The milh6s put into them, given
rtain quantity. Of. rennet is added, ss"o
the whole is then subjected to the W
Der heat until the required conditions sdds
when with the aid of the p "a
ON faucet the whey is drawn off. ~
ing the curd to be treated as in all
! Of cbaese-makinr In this room ~