Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1883-05-15


plete change in one branch Of
farm, and household operations and may
eventually affect the price and quality 81
our market supply, a description OF it's
workings will be of interest to all classes
Enos d. Wss.r and franklin Bowmas.
man, pr0prietors of the Bird Hand
of the labor of butter making and market
they tiOughk 6igbt Acres ~ lahd along
Mill creek, about q mile southwest of
Bird in Hand, walled up fine spring
on the grounds, erected q cOmmodiOus
two story building, stocked it with the
necessary machinery and began to receive
milk, the first days patronage amounting
to 700 lhs3 of milk. At first the cOnssrva-
tive farmers of the community, "ilisinJ'
clined to abandon the good old ways
" old ways are always good Withheld
their favor from the enterprise, but ono
by one they adopted this market for their
milk, quit butter-making, except for their
own table use, and now the daily receipts
and consumption of milk at the creamery
amount to over 900 lbs.,, except on Sun
day. =
The milk is brought in every morning
about seven O'Clock, when the milkings Of
the morning and evening before are re-
ceived. 1t is taken in at the receiver and
weighed, for all milk is bought by weight,
and d pounds to the quart is the standard.
While milk differs somewhat in weight
there is little variation from the stand-
ard in that section and although it varies
somewhat in butter making quality all ID.
received at the same price. From, the
receiver it is poured into the cooling vats,
of which there are four in number with .
total capacity of 10000 pounds or, $50
gallons each. It is here cooled to a tenn.
perature Of 4S degrees and when the
cream has gathered the milk is run off
from below into the vats where it is cur.
died for cheese making. The cream is
then run off by itself into the cream watts
where it is left for one day.
Tho Butter NJ akiny.ej tttsf'f
Next day the cream is churned in the
sugar acid and att low temperature. The
churning is done by steam power and the
butterlis worked in the granulated state.
The buttermilk is washed out of it, and it
Is put through the first working by hand
on table with, rollers. Il is then salted
down for one day rreworked next mora
ing weighed, stamped and put up in
pound Jumps or firkins for the further
distant markets. The creamery po, 1ds
are nearly all stamped with q sheaf Of
wheat aud some private mark like the
y" B w." monogram of the Bird. in Hand
dairy. -
The milk which has been run into
another set of vats is warmed by passing
steam under, it and is kept constantly
stirred with rake; to keep the curd from
settling to tho bottom. According to the
state Of the milk and atmospheric condi-
ton the cheese process varies from three
to ten hours in its requirements. When
taken from the watts it is thrown into
srrainer whence the solid parts are gath.
cred, put into the cheese presses, made
into cheeses Of about so pounds each,
wrapped, stamped with the date Of making
and stored in the cheese loft to dry and in
about six weeks are ready for the market.
j From 100 pounds of milk there are
realized about 3 pounds of butter and
pounds of cheese. The waste is run off to
Q tank sumo distance from the creamery,
whencerit IL pumped ont ~ regularly as
the farmers bring in their milk, every
patron 6eiDg entitled to take homo with
him, for swill 70 pounds Of the REFUSE for
every 100 pounds of milk bought. This
avoids all waste and the necessity of stock
feeding on the premises. Tho cheese,
which is Of better quality than skim
milk, is sold at from to 10 cents the
butter varies considerably in market price.
Il is the calculation of creamery proprie-
tors that the butter should pay for the
milk, leaving them the cheese as the
profit on their operations. The price, of
milk is fixed monthly and changes with
The butter SnarketJ II Il is now 81. 40 pper
100 pounds, and the arrangement gives
such satisfaction to the farmers, that Of
all who have abapd0ned butter making
and taken to creamery patronage only ono
las changed back, 'while the number Of
heir patrons has increased steadily and il
now between 65 and 20, some OF them
bringing in their milk daily for q distabce'
)f i've miles and more. gfHE cbrEII
Considerable opposition is manifested,
among the Amish farmers especially, to
bringing in their milk on the Sabbath and
he receipts on that day are only about
,alf the usual quantity those who thus
,etain one days milking usually make
heir own family butter from it, but the
of the severe aud profitless
work Of butter making has proved such q
:shsfo and delights especially to the
.armeBi wives that many, Of the patrons
,btsfn' their own supply Of butter from
;he creamery. . OBesidns the loaLl market,
Bowman 8 Weaver supply their agent,
1hss. w. Eckert, Of this city, with about
OOpounds daily, and the balance Of, itheir |
,roduct is shipped to the large ,citie1 and
leashore resorts: Iiill fioi/A
That the creamery system finds favor
With the farmers is shown by the fact |
hat in Bucks, Montgomery and Chester
,QntieE thEe h1ve6 BEEN aeststii1bedEin
y la( thr1 yeafs, nd al now 4pPfa'
i4p, bout event i've, ia few CIV Job
e cVoper i've pin II hnagemtnt bow
,revsilss mstiy being private entstpri:es
n those counties, We arc informed, that
here is scarcely any variation in the
he supply of milk on Sunday.
The Bird in-Hesd creamery i4 in charge J
FORK dairy rekidbs shdl list6r Of tho Qda'
ZertoWn creamery. He IL assisted BY
Illan II. Heil. Mr.. Bowman, Of tho firm
( proprietors, il building house on the
rounds, to reside -there and give it bis
Sn4.nf attsnti1 :, EnlfrgE4snt Iofl
lated, and the establishment Of other
reameries Is projected by the Same pro