Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-09-26
A RENOIITION DAIRYISG.


unprctcntious building in which Hr,sbc-
ing developed problems of the deepest in
tcrcst to the dairy industry of the world
1t is the Powell manufacturing company ;
entirely new process of manufacturing
butter and cheese. Vermont farmers
and progressive dairymcn far and
wide have heard much of this new discov-
cry during the past year. The inventors
cNtrHvagant claims for the nrW systcn
while still in an experimental stage, added
to The interest in this new departure in
dairying. The following is the present
status OF the new process. as revealed by
Il critrul examination;
The Powell nHnufact uring company
is composed of Il few of tine solid" men
of burlington, -ptc.'l,ut. Hon.
George II. Morse, mayor Of the city vice
president. William \. CrOmbic sccr"ta-
ny and treasurer, Samuel y. Drew man
agcr. Gen. r. :. Peek consulting chemist .
Prof. A. II. Sabin q the University of
Vermont inventor, Edwin l.. Powell
The purpose Of he company is to develop
MIR. Powell idyaS about bUttcrand cheese
making, So that the process may be profit
ably employed in practical dairying The
experience of the past two years has cs-
scntially modified the original methods
The first trial on large scale was made at
Colchester last summer II was not per
fCCtlN satisfactory, on account of inability
to control the temperatures This dinicui
" seems to be ObNialcd at he new lUcH-
ton. where pure spring water is ahund-
ant and improved APPARATUS is used.
The milk is received on the second i0ur
1t is poured lntOa vat and directly con
viewed into large stationary iron cllnd, rs
ON the floor below. These cylinders are
mounted horizontally. Turning through
the centre of the cylinders are two steam
pipes which are rcVnlNrd after the cvin-
der is tWothird~ full of milk. The milk
is thus quickly heated to Il uniform tenn
peI;ttlrn of 100 to $50 Now when hot
Il hose connected with vacuum pump is
attached to Ia" buu4 in the top of th" cN-
Under. thr pump i, sci in motion and the
air in thp G., finder il drawn of. All barn
odors, GH~r~ anG other impurities in the
milk the liberation Of which has been IA
ciiiatcd bN tue h"utin@ Of the milk are
ot course drawn or with the air. AZ ii is
sacked out hy the vacuum r;mp TunS
lhr mill. - lcl1 la rise in a perfectly sweet
condition. and in a vacuum where no u-
puritic, can reach IL. $50 soon ~ the milk
has been heated To- tine required temporal
turr hy the revolving =tcaIn pipes. ana al
tia" same tuc hat tine Vacuum IHjWp h".
rims work. il Is caulpd.,'- suddenly ~ pos
=
tsrn false bottom or ilrkrt to- the t.l lin
der TO further ha~trn The COOLING. the
cold water Also runs through Il pipe ON each
side of the interior OF The cylinder.
This rnuid hrntiru and sudden ruu'iI,,,
and lroyin.e fine milk to rai-. its cream m
n \i,r,InuI. r,lIstitII,,, one OF t,,rnn~, i'm.
portant principles, Of the new mrthod.
'rLr crrnln seems to go thrnu,rh u rippniu,r
process hirhly beneficial to The uuiIity ~
the butter The ,.lIl,lrn cooling also effects
n more prrfpct separation of thc flat pln-
huIes or cream ihp wntrry unrtirIr, of
the milk heinz - better coudurtor of hrnt
thn,, tLr rrrnIn cunl. 1hr more uuicklv
and so rb,n,,i,u lis snnciti, ,,rnHitv No.
Games hrnvirr tIon me crnnm Witch he
mo Iirl,trr ri,ns ,,,,l tlu,,ts ON thr s,Irfnrr
XII ne rrn,m ,,n thrs hn nhtniurI mr.
.nniv su,h nr''nnrti,u If i'm. nav IL. Ln.
sirtd NV cim,I",in,r ,%n nrnnn. tnmnnr.,-
tmrn M. i. :, m7,int If t,r,ilch ,rrritirnI
imnnrt,nrn I',. fimlt,nno ,'h", hnttnr j.
hi,h ,nI c,,',u ',,,,,,,.,.,,ti,'nl, I,,y I'll
thr rr,.n,n r,,,, ha t,i,nn With If hnttnr
t.. In,y and rhn..., hj,ph .nmhnf thn rrn,,,,,
- ~ - ~ y '''-''' wa. Nv 49,