Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-08-24
sr1RrLNn 4 rREIMERr.

STARTING 4 CREAMERY.
The Lewiston Me-, } journal tells how the
first creamery in Maine had it's origin. The
account will not be without interest to the
farmers of this section;
After all the talk aud planning at various
points last spring to start cooperative but
ter making establishment in Maine, il was
left for the farmers Of the little town Of
Wales to quietly go to work and mature their
plans, put them into execution and turn on
the steam, as IL were, and set the butter ma
chinery at work, and where the raw product
went in in the morning it came out at night
the golden gilt edged, Justly accorded to be
the peer of the nutty favored product Of tho
best private Jersey dairy. And this is how 1t
happened that little Wales has come in ahead
in starting creamery. II so happened that
Mr.. II. Jordan, q son OF Wales, but an IS
years sojourner in the West, four years Of
which were spent in successfully operating
an Iowa creamery, last winter returned to his
native hills, and, while visiting among the
farmers, very naturally told them what he
knew about butter making on the cooperating
plan. The Messrs. Jonathan Davis, Isaac
Witterell and Davis Maxwell as prime NOV
ers, and a score or two of other farmers
whose hill pastures stretching along by the
shores of Sabatis pond, aud varying the land
scape through the pleasant region Of this
small town, furnished just the sweetest feed
for the Jerseys composing the private diaries
of their good farms. They said, Several
other portions of Maine are discussing the
question of starting creamerios let us build
one and 60 to work. The man is here, urging
us to run it, I'll do so much, says one,
and I'll do so much more" says another and
the wheels began to move, and the result is q
F,.,N g,I
in successful operation and satisfactory re-
turns realized That, in short, is how it began.
EQUIPMENT AND COST.
In the first place funds we're needed. How
shall they be raised Form q company and
sell tho shares at S2i each, and each then be
allowed a vote in the management. 1t was
done. The amount of $14OO was raised, a
building put up 20x32 feet, at a central loca
ton, where the right facilities were afforded
for pure cold spring water with drainage am-
pie.
The building is tightly boarded papered
and clapboarded on the outside, and sheathcd
with planed matched boards inside through.
out; partitions double Of the same. Now
for the fixtures
"What do we want -
"a good supply of cold water from the hill
side spring It was furnished, and also with
to all parts of the building where wanted.
''Then we want an engine to do our churn-
ing" A nice little Baxter engine of five.
horse power was luckily procured, nearly as
good AS new, for less than $500. A new one
costs $500. Mr.. Jordan, tho gentemanly
superintendent says, "a tank or vat for cool
ing the cream is ono of the essentials" and
forthwith the thing was fashioned according
as western experience dictatcd-a zinc lined
box, some SKI feet, placed in the churniug
room. Next q churn, and that is a roctangu-
lar affair, y feet square by feet in length,
capacity of 100 pounds of butter at churn-
ing.
OTHER INDIsPENsABLEs.
The next indispensable articles are the Eu.
reka butter worker, the moulder and stamp
err, the tin cans for tempering the cream, each
of six gallons capacity, and then the gather
ing cans for gathering the cream, manufac-
tured by the Ironclad Can Company, each
holding 90 gallons. These cans are provided
with follower, which floats upon and rises
with the cream as turned into the can, and
prevents its agitation while being transported.
A cover is fastened upon the top of these cans,
and through the centre IA tin tube two inches
in diameter communicates with the bottom of
the can, through which the cream is turned
by the one gathering it. A cap fits upon the
tube and thus the can is filled without raising
the cover at ALL aud all dirt or dust is easily
excluded.
First, upon the right as you enter the build
ing at the front is the engine room, SKIP feet.
A belt reaches across the hallway and operates
the churn in the churning and cream room on
the left. This is some l4X20 feet. Opening
from the hall and beyond the engine room is
the butter room, where the process of work.
ing, sailing, stamping aud packing is done.
The temperature of this room is kept at
about co by the use of ice the latter materi.
al being one of the Indispensable in running
a creamery.
Now we have seen the utensils and all the
filings and the rooms where they are several
ly used. let us take look ut the farmers
home and SEQ what the farmers duties are.
CARE OF THE MILK.
Each patron provides himself with cream.
err of some mRke-the Cooley is used here.
The milk as drawn from the COWS is set in the
submerged cans, where it remains "a hours.
After the milk is set the farmers duty
ceases. The man who gathers the cream
does the Swimming, notes the number OF
inches of cream, gives tho proper credit de.
posits it in the can and passes on to the next
farm. At present there are so patrons keep.
ing ljo COWS, extending over range of y
miles. The cream is gathered every day and
churned except Sundays. No Sabbath work
is done, but an extra churning is done on
Tuesday, which brings matters round right.
The cream on its arrival at the factory is
turned into the cooling cans and then placed
in the temporary vat and the water turned
on, which maintains temperature of IS
The cream is allowed to stand until q certain
period of acidity is reached and the tempera-
ture made uniform to 60 when it is turned
into the churn. The churniug occupies about
| one hour, never less than II minutes After
the butter has come and Just the right point
in granulation is reached, which requires
practice to determine, tine buttermilk il
| drawn of through tin tube, thence to a gut
ter, which deposits it in n tank upon the out
side. At this stage the butter is honey.
combed mass, made up of grains about the
size of pearl tapioca.
As soon as the buttermilk ceases to run,
pure water from the spring is turned into the
churn until the butter is covered the churn
| given six or eight revolutions and again
drained, when the process is repeated. This
| constitutes the washing, and removes all the
| buttermilk, leaving the product sweet and
beautiful in its nutty richness.
The churn is now turned alternately back
and forth by hand to lump the mass and solid
! ify it preparatory to removing it to the but
| ter room.
IN THE BUTTER ROOM.
Here it is first weighed so as to get the right
proportion of salt. About so pounds are
placed in the worker, which kneads it, dis
placing what water and buttermilk may have
remained in it. The salt is now added
ven-eights of an ounce to the pound. Hig
| gins Eureka salt is used. The salt is sifted
on and worked in by the worker. When the
salt is thoroughly incorporated with the mass
of butter it is shovelled into nice, clean hand
made spruce tubs and allowed to stand unit
the following day before being moulded into
bricks. This is done with lever press, which
leaves the butter in square bricks each weigh
ing one pound. As it comes from the presi
it is received upon the spatula and placed up
on waxed tissue paper, in which each brick il
wrapped separately and packed in the tubs OF
rectangular tin boxes the former of so pounds
| capacity, the latter about 30.
A settlement was made at the close of July,
after the factory had been in operation
month and six days, the product footing VI
$500 pounds, being little over 100 pounds
day. The cost of making is about a cents
paying the patrons fraction over 10 cents {
pound. The product of the creamery is al