The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1880-07-17
cREAMERIEs IN BUCKS COUNTY.

Nsw O,ToHp. Pa. July. iSso.
CREAMERIES IN BUCKS COUNTY.
Bucks county has now ten crcamcricS
in operation and ten or twelve more in
course ot construction. CreamericS are
simply factories for the making of but
ter and cheese. correspondent of the
Philadelphia Press gives IN account Of
how the business is managed, from which
We make 4 few extracts:
The men who have charge of the
crcamcricS are mostly New Workers, who
have had long experience in the business,
for New York State has had crcamcrics
for many years. These men work every
thing on scientific basis. Most of
them can tell the quality of milk the
moment they see it. When they doubt
its purity they subjcc, it to the test of
the lactometcr and in very few minutes
they will tell YOU how much water it
contains orupon what injurious food the
cows have been fed Punciuality marks
every movement and thorough system
every success. Old butter makers should
not bc 10th to acknowledge the benefits
of this institution, for il is only the
march of science and of the trained
specialist over the old time and laborious
methods still in use on the farm.
The milk is brough, to the creamery
between six and eight O'Clock in the
morning from all parts of the neighbor-
hood. and after being weighed is run
into the creamer, large tin-lined tank
with capacity of holding about ,,5oo
poxnds of milk. Into this vat are then
lowered large tin tubes, through which
ice-water is pumped in constant circu-
lating stream. This cools the milk
thoroughly and quickly, causing the
cream to rise in from two to three hours.
When this process is complete, the milk
is drawn off into the cheese vat and the
cream into its vat, previous to being
placed in the churn. Rennet and col
oring matter are now put into the milk
in the cheese vat and stirred up, and
instead of cooling pipes steam pipe
warns the milk. As soon rs coagula-
ton is complete the steam-pipe is given
an oscillating motion, stirring up the
contents Of the vat and gradually scpa-
rating the curd from the whey. When
this operation has reached the desired
point the whey is run off and the curd
drained, saltcd and finally pressed into
bandages ready for market by the use OF
the improved cheese hoops and gang
press. From the press the cheese is
taken upto the storing and curing room,
where il is stencilcd with the date of its
manufacture, bandagcd more securely
and creased. II should be allowed to
dry or season" thirty days, being turn
eel every twenty -four hours. In most of
the crcamerics the Blanchard churn and
most improved butter workers are in
use.
The blooming Glen and New Britain
creamerics are three story buildings, the
first story built OF stone and the upper
twoof brick. The former has the largest
capacity OF any in the county. and both
are in very fourishing condition. The
Newtown creamery is in an old and I'M
necessarily large frame building, has a
more powerful engine than any of its
rivals, is heated by steam, and its pa
tronagc is next to the largest. Quaker
town is the oldest aud may be said to
be the parent institution and the model
Of all the other crcamcrics of the county,
for as each creamery is contemplated the
projectors send off aCommittec To exam
inc the one at Quakcrtown, or some
place nearer home, where the same gen.
eral process can be seen.
Most Of the crcamcrics are managed
and run by cooperative associations,
each share Of stock representing COW
and each member holding rs many shares
as he has COWS. by this arrangement
all the profit goes to the farmer. Every
thing is worked to his advantage. Early
in each month the directors and officers
meet TO settle up the accounts for the
month previous. Their books show the
net profits on the gross amount of milk
received during that month. II is then
easily determined what the milk has re-
allied per quart, and at this rate the
stockholding farmer is paid for all the
milk he has delivered during the month.
These prices have been ranging from I
to 4 cents per quart, all clear OF expen-
ses. Some Of the creamcries are opera
ted on what is called the stock plan.-
The difference is that the shares of stock
do not represent cows, and are not ne
cessarily owned by the farmers. The
stock companies simply offer price for
the milk, and those farmers who find il
totheir advantage to patronize the cream
cry do SO. In both organizations the
profits 20 to th. stockholders. Cream
cry butter is in far demand, and brings
prices about on a par with that known
in the wholesale market rs "Pennsyl-
vania first" In Doylestown it retails
at 81 cents per pound, and those who
have tried il say that it is frmer and
nicer than the average market butter.
Sales of creamery cheese have been real
lied from II to IS cents per pound, and
the demand is steady.