Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1882-06-15
Additional Local.
How IL Is Done.

HOW IL Is U0nes
A visit to the creamery, which began
! its work for the season one week ago is
not unattended with beneficial results
in many ways. But as many are moi
able to make this visit, and to them the
working of the new industry is sealed
book HERALD representative made a
pilgrimage to the hillslope occupied by
the building in which the mysteries Of
"gilt edged creamery are confined
The first impression, as one enters the
door, is that of neatness, everything,
from the yellow pine floor to the small
est utensial being scrubbed and secured
until it shines with a polish that would
make the soul of housewife turn green
with envy. In fact the interior brings
back visions of old New England kitch-
ems with the rows of tins in bright array
and the sweet faced dame knitting Lac
idly in the chimney corner. 1t brings
the scent of pines and the fragrant breez.
es that used to sweep up from the balmy
meadow as it basked in the summer
sun. 1t matters not whether the visit be
made in the early morning, when the
golden product is undergoing the first
stages of that mysterious manipulation
which makes it a sweet SAVIOR in the nos
trils of the epicure, or latter in the day
when the rich cream lies cooling in the
great watts, sweet with the incense of
hillside pastures. AT either time the
effect is the same and the result predis-
position to a favorable opinions which
feeling is strengthened the more the in
vestigation is pursued.
The lower floor of the building is oc-
cupied by the cream room, the butter
room, ice room and a small room con-
tanning the engine and donkey engine for
pumping purposes. The boiler. which
furnishes the motive power, is outside
the main building, thus doing away
with the extra heat. The upper floor is
not finished off and contains only large
tank which is kept filled with water from
the spring.
The creamery is operated on what is
known as the Fairlamb system, the cans
used being manufactured under that
patent. Each patron is furnished with
cans on trial which can then be brought
or rented at nominal sum per month.
About two hundred and fifty cows at
present furnish the cream used, being
divided into three routes, one being
composed of patrons in and about the
vicinity of the city. The initiatory pro-
cess OF butter making commences at
seven o'clock in the morning, when the
collectors start out on theiI rounds to
gather the cream. A route will cover
from fifteen to twenty-five miles, ac-
cording to the number of patrons, and
the collecting wagon returns anywhere
from the middle of the afternoon till
shutdown, this also depending on the
number of stops to be made, Each wag-
on is furnished with large can of an
improved pattern, which is fitted with
false top that in turn is filed with cold
water, and being bouyed up by the
cream prevents the latter from churning
or stopping, while keeping it cool and
sweet. On the return of the wagon the
cream is emptied into large cooling
pan capable of holding, if necessary.
two hundred gallons. Here it remains
and cold stream of water is turned on
around and under the pan, which grad
ually reduces the temperature to the
point wished-about sixty degrees. The
churning is the first work in the morn
ing. The churn itself is a square box
turned by the engine. where the rich
mass is soon turned into richer golden
globules and buttermilk. At the proper
moment the former is transferred to the
working table and the latter is run off
into casks for such customers as care
for it. After thorough working the
mass, which has assumed that peculiar
and tempting golden hue. is packed in
to a tub and left to itself for another
twenty-four hours. During this time
all the impurities and irregularities
come to the surface, when it is again
taken, and after being thoroughly
worked, is packed into clean tubs. this
time with extreme care, covered with n
layer of salt, the cover put on, branded
with the brand of Gold Spring Cream
cry, and is ready for the market.
This, in brief, is the history of q
pound of creamery from the begin
ming to the ending of its production. The
institution is under the charge of Mr..
Billings. young butter maker who
comes backed by excellent work done
in Illinois creameries. In fact the APP
petizing product he turns out is recon-
mendation enough of itself.
| The creamery can hardly be said to
have gotten under way as yet, but it has
come to stay, and will, before the end of
the summer, have so worked itself into
the good graces of those to whom it
must look for support as to be receiving
the cream from double the number of
cows now on the list. As new indus
try it is entitled to the assistance and
good will of all. Certainly if fair deal
ing and gentlemanly courtesy will
achieve the end sought, the result is a
foregone conclusion.
PATCH GROVE.
We notice in your paper of recent