News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1882-06-15
A CREAMERY,
THE CHANGE MADE IN BUTTER MAKING.


THE CHANGE MADE IN BUTTER MAKING.
Several years ago it was the custom
of most farmers near New York to con-
vert their milk into butter, and either
send it direct to the city, or go to the
nearest town and place it in the hands
of commission merchant, who would
send it to New York for them or buy it
at the prevailing market price. They
would dispose of their milk in the same
way, or would take the milk in cans of
a uniform size to the nearest railroad
station, and consign it to milk mer-
chants in the city. Morning and even
ing milk trains were run for the &C
commodation of this traffic. This has
been almost entirely changed within
the last few years by the introduction
of the creamery" which Institution
has taken the making of butter almost
entirely out of the farmers hand. Most
of The farmers have sold their churns,
and find it pays better TO sell their
milk.
The average creamery is supplied with
the product of farms within radius of
four or five miles. Thirty or forty
farmers will bring in the summer season
an average Of sixty quarts morning and
evening. They receive the prevailing
New York wholesale price, which varies
from one and quarter to three cents
per quart. Good chance for editors to
moralize on high price of milk in the
city compared TO what the poor farmer
receives.)
Nearly all the farmers, rich and poor,
dispose of their milk in this way F; yet it
does not pay very well. In fact, Sthe
gain at the end of the year, otter de-
ducting the expense of keeping the COW,
is trifing. a COW that will brig in
forty to fifty dollars per year is deing
well. The farmer finds it very much
less trouble for little less moIey to
sell his milk than to make butter in the
old way. Consequently lutter-making
is fast becoming lost art Had they
made better article, it might have
been otherwise A Philadelphia would
turn up his nose at the average Orange
County bntter. Our Quaker City
neighbors are much better supplied in
this particular.
The country roads resound with the
jingle of the milk cans during the early
morning and evening hours. All sorts
of conveyauces, from the light chuck
board" to the heavy lum boring platform
or farm wagon, may be seen vending
their way to the creamery, where, upon
arrival, the milk is measured leans hold
forty qualts), and the quantity credited
to each driver on the tally sheet hang
i ing by the door. The milk is then
poured into fourteen quart coolers, and
placed in the spring to allow the cream
to rise. The cream is Skinned off, and
made into batter. The skinned milk is
made into cheese, which is done in the
following manner
The skinned milk is poured into a
receptacle or metal basin about four
teen feet long, four feet wide, by two
and a half deep, which is set in another
containing water. A fire is built under
the latter, and the material heated to
about 50 degrees Fahrenheit 1t is kept
at an even temperature for.four or fSe
hours, according,to the condition of the
milk used, the sourer milk requr-
ing hotter temperature and longer heat-
ing. 1t must be stirred continually
while cooking. When finished it is
poured into cheese moulds, and sub.
mitted to screw pressure, after which
operation the .cheeses are placed in rows
on shelves to cure, which re- uires about
four months to make frst-slass article.
They require.to be turned every morn
ing, to allow the confined gas to MAKE
| its way event through tho Ohccse.
When there is great scarcity of mill, las
during drought or winter seasons, no
cheese is made, but the pure milk is
sent direct to the city. 1T is sad fact,
but strict honesty among all concerned
in handling milk is hard TO find. Even
the unsophistieated farnaef is not be-
hindhand in awaiting hfrseA of natuse's
assistance, i. g., the pump; When bur
artist was making the sketches for this
article, it was whispered around among
the farmers that he was the milk inspec-
tor. The next day iheref was very
significant falling off in the quantity of
milk brought in by number of; the
farmers. Some who had br ought sixty
quarts only brought thiftys while fhere
was decrease of from ten to fifteen
quarts in others. In talking privately
with some of these swIndlers, they
thoughtfully say that their milk is too
rich to send to the city folk pure; ''it
might make them sick" Make note of
the way the milk arrives in the city,
and crosses the ferry in theearly hours.
-Hdrper'S Weekly.