The Portland daily press., 1883-05-08
About the Creamery.

They are talking of having a creamery at
Machias, and the editor of the Union. who
has been investigating the subject, submits
the following facts in recent issue of his
paper:
Formerly milk was gathered and set in
large tanks or pans in the creamery. This
system has been nearly altogether abandoned
sCooly system Of collecting the cream IN
stead of the milk is much simpler, much
cheaper and giving satisfaction to both
creamery men and farmers.
Farmers who supply milk supply themsel-
yes with the patent can holding IA or 20
quarts. Milk is poured into these cans. The
cans are set in tank large enough to re-
ceiye ten cans, more or less. Water is sup
piled, cool from the well or spring. If not
cool enough ice is added. The water is
raised to half or two thirds the height of the
cans holding the milk. In this way the
cream is all raised to the surface in six to
eight hours.
The cream gatherers drive one or two
horses each; common beach, spring wagons
used. They start in the morning. driving
from house to house, gathering the cream,
going to the factory late in the afternoon,
thus the milk is skinned or the cream gath
cred daily. The patent cans show by glass
and gauge the quantity of cream in each can.
account if he chooses; the gatherers do in all
cases. There is no chance for doubt or ca
VII as to the quantity of cream each person
furnishes; no chance to deprive any one of
his fair share of net proceeds of sales of but
ter.
Building should be on site affordng good
drainage and an abundance Of good water.
Size of building 30x4O, two stories The
cellar or basement is the important part.
Ina rt1ar ynrly hat
produce 250 to 400 pounds of butter per day,
with very little help from boy or woman.
The bitter maker should have entire charge
of the cream after delivered by the gather
ers, do the churning, the working and salt
ing, also the packing; at the same time act
as engineer, tend the engine, etc. With adj
vice of one of the Directors, or some other
officer, the butter maker can act as selling
agent.
The cost of making is 5 cents to cents
per pound. If six cents and the butter sells
for 30 cents, "a cents per pound is returned
to the persons who furnish the cream. The
Cody system leaves the milk all at home for
the farmer to use in his family or for stock
raising, piggery or poultry purposes. The
buttermilk belongs to the creamery and is
sold daily, the proceeds applied to meet the
expenses, and aids in reducing cost Of max
ing the butter.
The man who now keeps three cows if
within five or eight miles of a creamery can
keep 20 to 40 or even 80 cows if he chooses.
he can by supplying cream have large guam
titles of milk, raise 20 to 30 swine and multi
ply his poultry to any extent he desires: be-
sides, he is meanwhile improving his lands,
making work for himself and others, and ali
resulting in more money and useful life.
Well regulated creameries make monthly
settlements Thus cash is distributed each
month.
As investments creameries prove as safe
and as satisfactory as any other legitimate
and well established business. Stock-hold-
ers are quite sure of to 10 per cent. for the
money planted in building and machinery,
ana the farmers larger return from their
cows.
mere is no advantage nor privilege in
Northern New York, Vermont, Connecticut
or massachusetts,, over Washington County
ior running creameries. The feed and wa
tsr LOT cows are, If any way different, better
tnan IN the above States. Grazing lands are
aDuhdant put susceptible of very great i'm.
proVeInent py Clearing, draining, etc. Men
anu WOMEN are as willing to work and as
capable 10 produce large quantities of mer-
charitable butter in this town and this conn
ty as anywhere else. That there will be a
market for all the creamery butter that can
be made, whether one hundred tons or ono
thousand tons, there is no chance for
doubt.
A creamery building, with engine for
steam power and all needed apparatus, in
Guiding lot of land, costs 81 800 to $500,
according 10 location, facilities OF building,
price of labor, etc.