Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-06-25

stream OF colo water turned into the tank.
III the farmer draws his supply OF water from a
well with q wind MILL the stream Is allowed 20
pass through the tank which keeps the milk at
a temperature Of IS 0eg. 70 so deg. The cream
this season OF the year, the butter making
glo6ules have risen to the top and the cream Is
ready for
Each OF the 'routes," from is to Is miles 10
length, owing to the topography of the
country, Is In charge Of q Skinner, who
travels about with light two horse wagon,
carving SIX Tin tanks each Of thirty gallons
ing pan" shows the farmer aud the represen-
fat1ye OF the creamery the value OF the pro-
duct. The cream Is sold by the inch: for In
stance the gauge on the pan shows one and
half inches-by their system OF graduation
means one and half pounds OF butter. Just
now butter is worth at the stores Is cents per
pound, and so the Creamery pays Is cents per
inch. Or, In other words. It is estimated that
1l9 cubic Inches OF cream will make one pound
OF butter. The Skinner removes the cream
from the farmers can, transfers it to his re-
ceivipg tank and goes his way, arriving at the
Creamery In the evening. The farmer has
sold the product OF his dairy at
THE MARKET PRICE
for butter. and the ladies OF the household es-
cape the labor and annoyance OF manufactur-
ing the cream into butter and then travelling
over the prair1es to "their trading place" By
actual experiment IL has been demonstrated
that while 1l9 Inches OF cream produces a
pound of butter at the Creamery. the average
farmers wife, owing TO the lack of proper IA
cliities. obtains an ounce or two less. Nhe art
OF producing prime butter begins after the
sweet cream has been removed from the milk.
The proprietors OF the Creamery pay cash
twice a month, and the price is regulated very
largely by the Eastern butter markets.
THE SPRING VALLEY CREAMERY
is a fair type OF similar establishments in
many sections OF this country, rendered ne
cessary by the repeated failure OF the crops
The building is plain substantial frame
structure, two stories In height. and arranged
cleanliness. The floors dip" to the center,
where light drains receive and conduct to the
reservoirs outside, all waste material A
small engine furnishes the power for propell-
ing the machinery. The cream after being
received from the 'Skimmers" is emptied into
huge reservoir. tin lined. with a capacity OF
six hundred gallons This reservoir is placed
inside of great tank into which is allowed to
run stream OF water, pumped from the well,
and In winter time II It Is necessary to raise
| the temperature so as to ''sour' the cream q
current OF steam from the boiler Is introduced,
| and thus an even temperature is maintained.
The superintendent, assures me that this Is
mighty Important The cream Is not allowed
| TO 60 below IS deg. In the summer, nor above
| GO deg. to Is deg. In the winter.
TIE CHURNs
| are simply huge rectangular boxes three feet
| square, and from three to ak feet In length,
| suspended between posts and made to revolve
| By simple mechanical contrivance-oelted
pulleye. The thousand and one patented
.,
which the tactical fluid is made to foam ana
| fZz, have been discarded and Creamery butter
makers unanimously agree that q rapidly re-
| globules are more thoroughly broken and the
fatty matter more perfectly formed into
granules BY this method Of churning than by
hour to ''hrfng the butter" and then it is
| gathered much after the fashion OF the days
when patent churns were unknown. Two
hundred pounds at churntng Is not an un-
| usual yield. The butter is Immediately trans
| ferred to the
WORKING TABLE,
which, by the way, is most interesting pro-
cess. A cylindrical disc six or seven feer ia
diameter, working on an incline OF six inches,
Is supplied with two cOne-shaped rollers one
1uted, extending from the outer rim to the
center. and the whole driven by cogged gear.
table, one ounce OF fine table salt to the pound
carefully sifted over the fatty mass and the
machine started up. Ten minutes OF grinding.
butter, deliclously sweet and entirely free from
water or milk. Is packed In nrkins of forty and
sixty pounds, ready for shipment. The butter
be produced by the NEST skfllful housewife on
the farm, and commands from four to ten cents
pound more In the New York market than
farm butter. The Spring Valley Creamery pro-
ucea
ONE THOUSAND POUNDS DAY,
and only one shipment week Is made Later
In the season, however, the production Will be
increased ana more frequent shipments made
The cost OF manufactures, including salaries,
expenses and interest on the investment, is
place d at from one and half to two cents a
pound. Add to this one and half cents a
pound freight and one-half to one cent a
pound commission, aud you have as the price
OF Minnesota butter at the present rate paid
for cream here, eighteen and half to nine
teen and half cents The first shipment
brought about twenty one cents pound, but
Creamery butter is generally quoted at from
Is to 40 cents pound In the East.
GLANCE AT TIE LEDGER
Take pencil and figure on years business.
Suppose the average product to be one thous-
and pounds a day-three hundred days a
year-the average price % cents pound, and
you have an income from the product OF one
Creamery alone OF 5000, on a capital OF
5000. But this Is not ali. The butter milk is
Ied to swine, and the proprietors estimate
that they can snip to market sixty hogs a
month, on which the gain will be one hundred
pounds per head-or 900 pounds monthly.
with 1--we hogs at an average price
OF s4.0O per hundred, a clear pront
Of from s.. 500 to s. 600 per annum Is added to
the credit side OF the ledger. l am told that
some OF the Creamer1es In Northern Iowa do
An ANIMAL business OF SOC, 600 year.