The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1879-10-17
natural degree of heat that is found in
the body of COW is applied to the
masses
CREAM SWIMMING .


the body of COW is applied to the
masses.
CREAM sKIMMING.
This is done in large boilers, huge
iron hemispheres, the one little SMALL
er being placed within another, some
thing larger, with an Intervening space
of an inch or two, which is filled with
water raised to a temperature suffi
GENTLY high to secure blood heat--98
degrees Fahrenheit-to the fatty mass
within the inner kettle.
The heat being applied, the cream
oil comes to the top, and the tissues
sink to the bottom of the kettle.
These are allowed to remain for sew
sral hours, so that the temperature
may become complete. But in order
to render this as perfect as possible,
the oil that has come to the top is
skinned off by syphous and carried
into kettles on the floor below, whore
the same process is gone through with,
GRANULATING.
The oil is now passed into granula.
6pg tanks, which are wooden wagons
libed with iron. Here it remains un-
til y has erystalized or gfanulated.
1t then, when cooled, becomes of about
the consistency of tallow, but it posses
es a v,ry apparent grain, aud in this
respect differs totally from tallow,
prominent characteristic of which is. the
entire absence Of anything akin to
granuladon.
In thin state it goes to four boys
who stand around four-armed revolv>
ing table, resembling in appearance
somewhatan oldfashioned "yarn reel 4"
but havingat the ends of the arms,
boxes that lold considerable quaint
ty of the co;gulated fat The first of
these four bays adjusts cloth of the
cleanest aud finest duck as lining TO
one of the boxes; No. ? fills the cloth
with fat; No folds the duck careful
ly over, and No. removes the pack
age ready for the press. The pressure
from powerful hydraulic press is APP
plied-being about 100000 pounds to
the square inch
THE BuTTERMILK.
By this gigantic pressure the oil is
completely separated from the stearine,
which is the tallow of fat, which is re,
moved to another apartment aud used
IN the manufacture of candles. The
necessary machinery for candle making
has been procured, but has not yet
oeen put in operation.
CHURNING.
The oil is now carried by pumps to
arge churns capable of containing
about six hundred pounds each. 1t is
lcw 10 the condition of pure cream
'eldy for the dairy churn. Right here
he makers of oleomargarine cater to
he universal desire for flavor
lavOr of decomposing milk cells, which
/ give the peculiar taste to butter made
alter the old fashion. They pour into
each of these ehurns about forty gall
/ 9bs of pure oroam, and thie. x iari-
ImsteIy mixed with the oil by rapidly
evolving churn dashers. The result
that the cream is absorbed, leaving
/ considerable quantity OF water in the
hurns.
THE FINISHING TOUCHES
The butter is nov emptied out into
wagons containing ground ice, and
thoroughly mixed with it, becoming
Thereby chilled and hard. After re-
naming in these awhile it is placed
llpon tables and "unchilled," as they
say. 1t is then packed into presses
having fiuelIy perforated bottoms, and
Immense pressure is directed upon i
Iby the proper machinery from above
aud the whole mass is forced through
into large, clean boxes below, in Ions
golden curly threads about the size o
Iof wheat straws. Whatever water
may have remained is thus completed
lexpelIed from the mass and it is give
a smooth and uniform consistency. L
is then placed in a large vertical cylin
der and churned thoroughly an
completely in pure, sweet, unskimme
milk. At the stage of the proceeding
{ it is lifted by hand from churn, an
this is the only time during the Who'll
of its manipulation that it Is touche
by anything but clean, sweet wood o
galvanized iron.
THE BUTTER ROLLS
1t is then carried down to the fir
! floor, and there thoroughly worked on
working table," aud then packed int
, rolls, which are oruamented with dev
ses in molding, and here it presen
exactly the appearance of the fine
butter. There is nothing about tn
process of making the butter whic
could excite the prejudice of the mo
fastidious taste. Perfect cleanliness
{ maintained, and there is no odor, 1
: hot, greasy smell, such as might be e.
4 pected, but everything is as pure,
clean, and as fresh as the daintiest da
ry in the Blue grass couuties.-Loui
5 Vile Commercial.