Middletown transcript., 1881-08-05
Crea1neries.

Why not establish a creamery at Mid
dletown? Certainly there is no better
point for one on the Peninsula, and cream
cries, where they have been tried, have
been pronounced a good thing. Our farm
ers keep great many cows and ought to
keep more. Fruit is uncertain; and grain,
all our farmers acknowledge, does not
| pay satisfactory returns to the grower.
Therefore, the farmer considers the out
look little dark, and if we know any
thing about creameries, and we have
read much about their successful and sat
isfactory management in other sections of
our country, we should say that the es-
tablishment Of one in this vicinity would
be great thing for the farmers, and a
paying institution for those who controlled
it, besides. 1t does not cost very much
money to start even large creamery, and
there is now plenty Of money "lying
around loose'' in this community seeking
a desirable investment. Therefore, we
say emphatically, let us have a creamery.
If our capitalists will not take hold Of the
opportunity to make some more money
by small investment, as well as to do
good thing for their community, let the
farmers themselves start creamery and
reap the returns from manufacturing as
we'll as from producing. There ought not
to be any difficulty in starting creamery
here by stock company. Every farmer
in the vicinity and every business man in
the town would certainly take some stock. |
AS the matter has been under considera-
ton for some time by few of our enter
prising citizens, we append, from the col
umns of the Baltimore Sun, the following
description of a creamery at Hanover,
York county, Pa:
The building is a new and substantial
two and a-half story wooden structure in
the suburbs, where springs furnish pure
for mixing Without for cool
ing the milk, cleaning the watts, etc. 1t
has a daily working capacity for 10000
pounds of milk, counted at 81 pounds to
the gallon, and cost, with a six-hOrse-
power engine and the machinery, $1,000.
The price paid for milk at this time is ten
cents gallon, delivered at the creamery
by 8 O'Clock a. M, and the milk from
about 600 cows is taken daily. The deliv-
cry includes the milking of the evening
before and that of the morning following,
and many wagons are required for the
hauling. Creamery wagons are sent after
some of the milk, and it is bought in small
as well as large quantities. The milk in
cans is hoisted into the second story by an
elevator, then poured into a metal recep-
tacle, where it is weighed after being
tested by the lactometer, if the surrepti-
LiOus introduction of water is suspected.
Next it is carried by pipes into three /
wooden watts, tin-lined, each vat holding
about three hundred and fifty gallons
Ice water is continually pumped through
i'm cylinders in these vats for four hours
20 force cream to the top. 1t is then found
hat there are about three inches Of good
cream on the top of the milk in each vat.
Now the milk is drawn off with some OF
he cream, and poured through pipes into
huge tin-lined cheese vats on the lower
1oor. The cream is put into cream vat
n the butter-room until next morning,
when it is placed in large horizontal
churn. A belt is attached
o the end of the revolving dasher, and
he cream is whirled around by steam for
lalf an hour, when the butter is made. {
t is taken out, salted, and put in refrig
rator until next morning. Then it is re- !
worked, printed on hand machine, boxed
n ice chests, and is sent to Baltimore or ]
ther markets, which it reaches in fresh :
nd sweet condition. The milk in the
heese-vats is heated by steam pipes, and
oloring matter and rennet are put in the
after to produce coagulation. After the
mass has been worked for five hours or SO o
he cheese curd is dipped out and put upon J
acks. When salted the curd is put in }
ron moulds, and the twelve or fifteen
noulds turned out daily are pressed for
ixteen hours in powerful screw. The
heeses, weighing thirty-five to forty-two '
ounds each, are now considered made, y
nd are put in the loft for thirty days to
ry or cure, when they are boxed and
ent to market. A lot Of 5000 pounds of A
heese was shipped on Thursday. The n
hanover creamery at present makes from :
hirty to 100 gallons of ice cream daily, all Il
" steam, which product requires cream 3
hat would otherwise go into butter. If
II went into butter, that yield would be !,
bout go pounds day, which is at present
ought after by dealers in the cities at '
cents pound. The cheese a
-ield of 500 pounds daily brings, as stated, :,
light to ten cents a pound. The creamery 4
ellis seventy to one hundred gallons of 3
per day to townspeople and
thers at five cents a gallon. To supply
armers with pig feed, of which they would f
therwise be deprived by the sale of the '
milk of their cows, the creamery supplies /
hem with whey at three cents for ten
allons. I