The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1881-07-30
\ NEW ENTERPRISE.
A Prop 'sed Creamery for The Neighboi
hood OF Elkto3,

nanuftc'ur" of hntter and cheese in III
leighborhood OF Elkton. We believe thati
originated with Mr. II. p Fowler and NJ
~. Lowell, the former of whom was con
nected with 4 creamery at Willow Grove.
Pa. These gentlemen. with Mr.. VIM. L.
| Holt, last week, made Il canvass of the neigh,
! hprhood III New Leeds and Mechanics Val
ley for the purpose of lS.ertaining HE Stnri
uent of their fellow farmers on the Subiec;
rhey called on MesSrr. S. X. Blake. Herr;
Booth, John +. Iol5. Timothy Rose sam
Abel and others, and Iuand there was
| general disposition 10 forward the prnj",
~ subscriptions to stock taken bv them
In the meantime the matter was taken IL
| IN Eikron by Mr.. Samuel A bei-MeS>rs. J
7. Mccullough, Thomas Drennen and 9th
| rrS having either Subscribed or declare,
! their intention TO take stock III the propose
| corporate company. Tn Thursday fur
her canvass was made by Mr.. Abel an
Mr. Fowler in the neighhorhood OF Cherr
| .liil, when the following gentlemen WEI
! favorable To the project Of Il creamery: ]
| +. Roberts, Daniel Harvey, w. H. Maci
III, ID. $ Moore. John T. Moore, VIM. Il
'hapman, John Fowler, and others.
| The cost of construction of the propose,
| creamery is between four and five thousan
dollars, the shares of stock being ten dol
! lars each.
For The information OF our farmer read
rr>, We publish the following very interest
ing article on the subject, written by Mr.
! I. NJ. Coleman, OF the Philadelphia L'dg"r,
and which gives detailed account of these
establishments. The fact is, tina, in this
! immediate ncishhorhoo,t, dairyiug is, a.
now conducted, no longer Il profitable bust
ness; and We believe that, if the proposed
creamery he established, the farmers in its
immediate vicinity would realize not only
better prices for their milk. hut would al
ways have At their doors L ready market
for all their dairy products.
The creameries OF Bucks county have be
come quite impOrtant establishments 10 the
. dairy and other farmers, affurding as they
/ do \ near and ready market for their milk.
! at prices Somewhat in advance of the
! amount received from the dealers in Phili-
! ielphia, when the hauling 10 the stations
! and freight charges are considered.
| One year age there We're sixteen rreamer
! les in the county. Now there are thirty
! eight. all Of which are INCORPORATED except
! four that are run On private account. The
buildings are generally at stone brick,
though there are some Of them builtot wood,
I two and three stories high. Those having
Il capacity OF working 5000 pounds of milk
! daily cost. with machinery and engine, frein
J $1,000 TO 5000 and those with IL, 900 pounds
/ capacity, the great majority being OF his
I kind cost $1,000 10 ~lloD moro. In the county
there are 605 square miles Of land. and there
/ is now Il creamery for every IL square miles,
! which, according to estimate, receive about
800, 600 pounds of milk daily, at least half
4 OF all the milk produced III the county. The
! aggregate production of these crelmeries is
/ about 10, 0On pounds Of butter and $1,000
! pounds of cheese daily.
! The associations are regularly incorjtorat
ed, and. according to the bylaws, each
member or stakeholder is required to own
! shares to the amount Of the average number
! of COWS kept, and each is entitled to one
/ Vote for every share OF stock. Generally
! the owner OF 4 single COW j.. competent to
take one share. In some instances, three
cows entitle the owner 10 subscribe for two
shares. The bylaws require that each pa
I tron of the creamery shall deliver milk
! daily from the lst of March to the lst of
November, between the hours of j and 80
/ \, NJ, and from the LIST of November to the
LIST OF March, between and 9p. NJ. and
between these hours there are generally
from 40 to tn wagons on The ground waiting
their turn. the old rule being observed
first come, first served.
Each wagon represents 4 dairy, though
some OF the patrons have but one COW while
the largest farmer will have the milk of 20
CONS; so that when the weight Of milk is
registered opposite the respective names it
p1,,., =
credit for say - pounds 81 milk and the
highest about 500 pounds. between these
the figures run from ~ in 20, 100 100 pounds,
aud 81 on according to the number Of cows.
Each person scniim- milk receives credit
upon the books and settlement is made once
a month. The expenses and the portion of
SiH per cent. per aunulu, which is allowed
is first deducted, and any surplus remaining
, is divided. This surplus country butter and
cheese yielded at this season OF the year
about three cents for every quart of milk,
but, taking the average for the YEAR, it Will
not reach quite this figure.
Though all the stockholders furnishing
mix are interested in the profits, and us
:hesc profits depend in great measure upon
+ the good milk furnished, provision is made
for testing the quality of the milk. for the
purpose Of ascertaining ii the pump ur
spring has been factor in increasing the
tors 70 have the quality Of the milk tested
often enough to satisfy themselves that no
/, wa:ere,i or adulterated milk is furnished by
any one. the test being made from Il daily
, standard OF milk aScertained TO be pure. Il
any patron is suspected Of furnishing an
impure article, the Directors are to report
to The President, and his duty is to appoint
, a committee OF three to visit the premises
/ Of the delinquent Oh The ensuing day TO
witness The transit Of the milk from the
cows to the creamery, and then again to be
tested ard if found to he of better quality
than the milk previously tested, the patron
shall he considered guilty Of having adul-
terateti the same, the penalty for which is
a fine Of SO for each and every offence aud
if the fine is not paid. the Board of Dirsr,
tors have power to Stop such parties from
furnishing any more milk.
TESTING THE MILK.
In ascertaining the quality OF the milk
the laGtomGter j, generally employed, in
connection With the crealp gauge and per
cent. glass. Pure milk varies in specific
gravity from Log TO l.032, wafer being
taken at 1000. In preparing lactnrneters
to show dilution or watering Of milk, the
usual plan for graduating scale i to place
the instrument in distilled water .; u tenn
peratNre OF SoS Fahrenheit, and the point
at which the stein sinks az meets the surface
OF the water IS market W, for wafer The
instrument is then placed in pure milk
heated To the same temneFatGlf, and the
point where the SGrf::ca OF the N ;lk touches
the ste,u is marked at 300o fur purr milk
The instrument is then put in SKINNED
milk, and the scale marked with AZ IS. -
The space then between the W and the 1000
is graduated into 100 cquai narts On Il slip
of paper enclosed in the stem, and after
Being sealed is ready for use. The cream
gauge AMI Fer cent. glass is used in cOunrG-
ton with the !actOmeier, in order 10 deter
mine the amount Of cream or butter fat i'll
any given specimen of milk 10 be tested
In gout and pure milk there is, it is said
an average of ten pounds of solid matter to
every 100 pounds Of milk, and from this ~.
20 ) pounds OF butter are obtained, and from
G.. TOT pounds Of cheese at least this is
the average result obtained in the creamer-
les of the county.
NAMING BUTTER AND CHEESE.
The milk brought &c the creameries each
day is that MIXED i'll the evening or one ia :
and the morning OF its delivery. As it is
taken from the wagons 1t is placed upon
scales and weighed, and immediate Y placed
in large wooden, tin lined watts in the second
1 story. In these watts are tin cylinders
through which ice water is continuously
pumped, for the purpose of forcing the
cream to the top. This process continues
abort to4r hours, when it is found that
there is al Average of three inches Of cream
on the top Of The 2adi EnlIus CT 4,iilt IT.
each of the yats This is not ali the cream.
contained in the milk, Il portion of it being
left tor the purpose OF enriching the cheese
to he made from the remaining milk.
At the expiration of four hours the milk
is drawn from the bottom of these watts and