The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1879-07-18
A Successful Or, 'hmerS'

The creamery butter of 'no ~ TIC
having won the championship seed
United States, the opinion is expr.. N
that if Vermont dairymen would kee.
pace with the rest of the country in the
of frst-cass butter, they
must establish crcamarics in various
parts of the state, where butter making
can be done on large scale and with
better facilities for securing nice ar
ticle than farmer generally can afford.
Be this rs IL may, II will doubtless be
interesting to read the following dcs-
cription of creamery in West Hart
ford, CT, by correspondent of the
Connecticut Farmer:
"This was built in the autumn OF
1876, and its workings have proved to
be entirely satisfactory and an acknowl-
edged success. IL is owned by the
Highland Creamery Association, con-
sistinp of farmers living in the vicinity |
who took the stock in shares of S25 |
each. The main building is 2Sx48 feet,
two stories high, with an ell 16x2O.
The upper story, except small room
where the milk is emptied, is used by
the foreman's family as residence.
From this room the milk passes through
n
all specks or particles of matter which
NAV remain after the first straining, to
the receiving tank below, where each
mans milk is weighed and Immediately
drawn into cans and placed into water
tanks. A two-inch galvanized iron
nine CONVEYS water 1000 from never
| failing spring. The Cooley system of
submerged cans is in use and consid-
cred preferable to all others. The en-
zine is two-horse power combination
ENGINE. costing, with the boiler, $500.
II was necessary to have boiler OF
larger capacity than two-horsc power
would require, so one of fOur-hOrse
power was obtained. A seventy-gal-
Ion revolving churn is used, which
brings the butter in about one hour.
Mr.. Peck, the foreman, tells us that 1t
is not desirable to have it come quick
er. Skill is required in this as in any
thing else. If the machinery is stopped
at lust the right time the butter is left
in perfect globulous particles about the
size of a squirrel shot, and is then rinsed
with water before being taken from the
churn, which leaves but the merest tri-
file of buttermilk TO be worked out in
the usual way, the idea being that the
less friction nsed in extracting the but
tcrmilk the finer the quality of the but
ter.
The temperature at which the cream
is held while churning is from So to 62
degrees. After being churned and
worked the butter is placed in a room
directly beneath the ice house, where,
as a matter of course, a decided cool
ness is obtainable.
L., l,,;l.I;nf, nraop,nrv in hui1u-
ing a barn, il is not absolutely essential,
but quite desirable, to have hillside,
both for convenience and to have a
room partly beneath the ground, so the
temperature can be regulated both sum-
mer and winter. The temperature at
which the milk is kept is from 4S TO 81
} degrees. 1t is well to have it as low as
45. A lower temperature than that is
never required. The total cost of build
ings and fixtures was $500.
Farmers for miles around are patron
J izing it extensively, and deem it the
easiest way to dispose of their milk, al
though great care has TO be taken in
handling. Delivery is required morn
ing and evening from April 18th to No
vembcr 18th; only mornings the bal
ance of the year. Patrons are required
to cool all milk before delivering, and
are not allowed to feed cabbages, tur-
nips or swill to their cows, as 1t would
give an undesirable flavor to the but
ter. One advantage we have is the
fact that when once home from the
creamery our work on milk is done I'M
til next milking. No cans to wash. A
large tank is kept supplied with warm
water, where every patron can wash
his cans in a"jiffy."
Several applicants have been turned
away of late for the reason that no more
: milk can be handled TO advantage, Just
now in the flush season, than that which
the present paarons can supply. Six
thousand pounds is about the daily re-
ceipt. from which is made 225 pounds OF
butter per dav, taking on an average
from 26 to 20 pounds of milk for one
pound of butter. Price paid farmers
for milk last month was S1,12 per 10O
pounds.
All the milk is handled in the most
careful manner, and most of it is finally
sold in Hartford People buying can
rely upon it as good and pure, and HAY.
ing been kept in state of GOODNESS, is
not as liable to become sour as mill;
taxed directly from the COW and ped.
: ultu Ill u slhtc VI w uihtu. W e nav I
many tunes thought that if people in
the city could see the way this milk is
handled they would never "spleen y
, against using it, BY following the
Cooley alright system the milk ano
cream may be separated in from eight
10 nine hours, and the milk, from hav.
ing been excluded from the air, is found
to be sweeter than milk fresh from the
, COW. "SIilk is slightly alkaline when
first drawn. The action of the air is to
, rapidly convert the milk sugar into milk
| acid, and this, of course. neutralizes the
alkal. Then, the formation of acid
still going on. after a while it loses its
, sweet taste, and before long is precep.
tibly sour. Excluded from the air thi:
chemical action cannot go on. When,
therefore, the cream Is removed, the
full taste of the sugar may be better OBJ.
served, and so it seems actually sweetei
than at first" This is our experience
| Such skim milk ought TO be reiaied
at half the price of whole milk in all
our cities, and it would furnish mosi
admirable article of diet for families oil
moderate means.v Try II and see