Mexico weekly ledger., 1882-07-20
A Modern Creamery.

AL Llnuiey, Ofunuy county, MO-,
a creamery has been completed and
put in operation within the past
month, and we take pleasure in an
nouncing to the public that it is the
finest creamery in Missouri, being
substantially built and having all the
latest improvements pertaining to the
business for which it was intended.
A splendid stone foundation is under
the whole building. The walls are
so constructed that there are three
complete channels . of ventilation
which enables them to maintain a
given temperature. The windows are
double. The outside of the building
thoroughly painted with a light buff
color gives it a cheerful appearance.
The location is well selected, it being
away from other buildings. The
building complete is 36x44 divided
as follows: Office okla, ice house
36x44, adjoining orone side of cream
cry building, cream room 14x25,
churn room 9x34, wash and engine
room 1Ox36, butter working room
13x17, refrigerator room No. l 13x
II, refrigerator room No. 2 42x15,
and coal house, which is independent
of the main building, 10x12. The
engine is an eight horse power with
boiler of greater capacity. The whole
building is supplied with pipes so it
can be heated by steam. A good
well of water is in the engine room
which furnishes water for the engine,
cooling purposes and for washing
the cans. A platform is on the east
side where the gathering wagons
unload their cream. From this plat
form a door opens into the cream
room containing the cooling watts,
which are two in number. As this
is a raised floor, standing about two
and a half feet above the floor of the
floor of the churn room, which en-
ables the cream, when cool, to be
drawn off through a conductor with
out additional handling. The cream
is cooled by use of cold water circu-
lating around the watts, and when it is
cooled to about co. it is put into the
churns-there are two with room fol-
one more. These churns are run by
steam and will churn about4OO pounds
each at a %churning. the churn.
ing room the butter is conveyed te
the butter working room, in which is
a steam butter worker. After the
butter is worked and sailed for the
market for which it is intended, it is
passed to the storing rooms, Of which
there are two. The different markets
require different quantities of salt.
New York requires l Y. per pound
while other cities require more or less.
The butter store rooms are fitted ur
with a view of preserving an ever
temperature the smaller of two be.
ing inside the ice house, and will pre-.
serve butter a long time. The rooms
are all separate and certain tempera'
ture a be had in each. The floors
are made sloping which allows the
water to drain off thus keeping The
floors clean. The combined capacity
of these refrigerator rooms is 40, OO(
pounds OF two a loads Of butter
which enables the company to hole
for a good market. The creamery
has a capacity of $500 pounds o,
butter per day. This creamery start
ed with so transportation cans; thes,
cans are arranged with a float inside
which prevents the cream from churn
ing in transit. The cream raising
cans, which are 500 in number, hole
z 1-2 gallons each, are left with th,
farmers and so arranged that an incl
of cream will make a pound of butter
A glass gauge on the outside of tn,
can indicates the number of inches O.
cream. All the machinery l,the bes'
in the market, as it took the premium
at the Iowa state fair, and also at tn,
late dairy fair at Cedar Rapids, Iowa
This creamery has an advantage oyel
many new enterprises of the kind b,
having men of experience in The
creamery business connected with it
Messrs. Holt & Hall, of Osceola
Iowa, have one-sixth interest anG