Daily Republican., 1884-12-27
TatnaII's Cream cry.

II
has a timely appreciation of the wanp
success will crown his enterpr sin
efforts to give the people of WY .ninp
ton good, sweet, pure fresh butr Or cal
not be doubted. The little >prejudic
that exists against any butte not mad
in the old fashioned wa, when ou
mothers padded cream, into butter b
jerking horizontal paddle up an
down until butter cay ne ut the end G
an hours perspirs' ion must vanisl
away when Mr.. y .unall's new process
is properly undey stood.
In the hrst 1,lace, then, it should b
distlnctl y unt erstood that Mr.. Tatnal
does not m1 nufacture oleomargarine
an, ana nose .wno arc under such delu
i,V" ;o" uads aa ~ eal"A .hAt he does are lapp.
wrong impression. The
ruth of the matter is he manufacture
the purest and sweetest kind of butte
that can possibly be made from mill
fresh from the cows. Those who .szv
never seen the process by which this
done, and have no idea of the ma
cbinery used, may be excused for a
preference for the good old way in
have seen Mr. Tatnall's process W Ill be
convinced in spite of Rev. Mr.. Jasper's
opinion, that the world does move, and
in nothing is this more plainly show n
than in the manufacture OF butter.
But how is Mr.. Tatnalls work done ?
Ii is 80 simple that those who see are
impelled to ask: why, is this all ?''
To see how 1t was done, q representa-
% L
stepped down into the basem ent where
Mr.. Tatnall was found seated before
some steam pipes that sent forth a ge-
NAL warmth. contemplating the future
success Of the enterprise. The first
thing that attracted the attention of the
scribe was the cleanliness of the apart
ment, and the sweet scent of newly
wbitewasbed walls. The floors are
covered with q coating of cement, 30
hard that it might be taken for granite.
The little machinery used was q sur
prise, little four-horse power engine
being all the force needed.
The starting point is from an opening
through the grating oD the Shipley
street side, where the milk from the
cans is poured into a Tin receptacle,
from which pipe carries il and EN- pties
IL into 400 gallon tank elevated about
two feet from the cemented floor. From
this tank the milk is carried through a
pipe to the intricate and ingenious little
machine called the separator. This
little thirg is really the only myste-
rious thing in the whole arrangement,
and yet IL did not take long to "see
through it," IL consists of an upright
cylinder not more than two feet high,
in which is placed on pivots a revolving
cylindricai-shaped bowl, with the
greatest circumference around the
centre A turnip not too flat comes
nearer d. scription of this bowl than
else that we could think of.
From the extreme of the bowl extended
inward were several paddles, which
carried the milk around with the revo.
iuiious OF Il = cylindric bowl. Near
the top ni We bowl Is division, over
when the milk .rparated from the
cream is f reed u 20 tube, which
clrTles it II into Nessels prepared to
receive it, Thoae who understand the
nature and qualities OF milk as it comes
from the COW, know that the milk is
much heavier than the cream. AS the
cylinder into which it enters is pro-
PEELED at the rate of $500 revolutions
in a minute, and the milk, by centrif-
lgal force, is carried around with the
cylinder, 1t becomes evident that
the milk flies to the back of the cylin.
der while the cream comes to the front.
A little tube extending under the
division referred to scoops up the cream
aud carries 1t off into can or some
other receptacle provided for that pur-
pose This is the process by which the
milk and cream is separated.
At the same time that the milk and
cream is separated, all impurities or
dirt that may have fallen into the
milk lis completely separated from
both cream and milk, au advantage
that insures purer, cleaner butter than
by any other process. Alter the milk
and cream is separated, the milk is
emptied into tanks, where 1t is kept in
a heated state to 90 degrees Fahrenheit
until it is ready to be manufactured in.
to cottage cheese. Some of it, however,
is sold to any person who desires skim
med milk for any purpose.
From the time the cream Is separated
from the milk the process by which 1t
is manufactured into butter is much
the same as ly the old process.
Tanks filled with water are convent.
ent into which the cans of cream are
set until the cream ripens, when it is
emptied into a huge hundred quart
churn, turned by machinery. In about
30 minutes, sometimes in 20 minutes,
butter is formed and ready to be salted
and made into prints, or packed into
firkins ready for the market. Mr.. Tat
nall has arranged very ingenious ice
chest, divided into sections, labeled
milk, SKINNED milk, butter. milk, cot.
tage cheese and butter, where the in.
CRED tents named are kept cold, ready
for instant sale and use.
The capacity of Mr.. Tatnall's works
~ 1000 pounds Of butter week, but
this capacity can be doubled with but
little trouble whenever his business
a change. He is making ar
for getting the most of his
milk from down the State, rs the most
of the dairies in the vicinity of Will
mington find ready market for their
milk to persons having milk routes, and
to ice cream manufacturers. Mr.. Tat
nall, however, expects to be able to sup
ply milk to both milk dealers and to ice
cream manufacturers both by wholesale
and retail. In fact. his creamery will be
the headquarters for all grades of milk,
and sweetest of butter. His creamery
will be conducted upon the same plan
and In the same manner rs the great
Darlington creamery of Chester County,
the butter from which brings IS cents q
pound in Philadelphia, while other but
ter sells for 35 cents q pound.
Drunk and DisOrdorly.