Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-10-05

to The bank is the milk vat or tank,
which is raised high enough from the
floor to allow the milk to run into the
separator, and is so arranged that
the milk can be either cooled or
warmed. Its shape somewhat resem-
bles a trough, and is large enough to
hold great many gallons. The sep
aratoI Is near the milk tank and is
set on about five feet of solid mason
ry. the first three feet being stone
and the other two feet brick, the in
tention in thus arranging it being to
get below the frost, the brick work
coming up into the room where the |
separator is. We have not examined |
the separator sufficiently to describe |
it infinitely, but can say that it has
two cylinders, the outer one being
stationary. and in size, perhaps some.
thing like a large wash tub, and the
inner cylinder revolves at the rate of
twenty-four hundred times a minute
There are, also, other fixtures. A
stream of milk runs in, and two
streams, one of milk and one of
cleam run out; the cream is saved
in cans, and the milk runs out of the
building into reservoir, where the
farmers get it. The cans containing
| the cream are placed in tank of
water, but are taken out by or before
night, and stand until morning
when it is churned. The farmer
comes to the creamery but once a
day and then in the morning, the two
mil kings beng turned together, the
milk is at once separated after reach
ing the creamery. The churn is in
the same room with the separator /;
it is a-Blanchard square factory churn,
capable of churning 200 pounds of
butter and is run by steam power.
Back of the room already mentioned
are the packing and storage cellar
and the room used to work the butter
in, the Eureka worker being used.
There is an ice vault between the
two rooms which serves to keep them
both COOL The separator does it's
work so thoroughly that no cream is
obtained by setting the milk. The
arrangements are such that steam
conducted by hose is used to cleanse
the churn, etc. The amount of milk
received, when the writer inquired a
few weeks since, was $500 pounds
per day, which makes $50 pounds of
butter. The butter made is seeming
ly perfect. When ready for sale the
packages, after deducting the tare,
vary in weight from ten to fifty lbs;
as may be desired.
There is an ice house conveniently
near the main building which needs
no description.
The work of the creamery is done
by Marshall Currier, who has ha6
experience in butter making in 6
creamery in scarborough, Mass. Mr.
1 Currier is paid $50 per month and he
has free use of the tenement in the
second story, but he has TO furnish
his own help. Any farmer can car
ry his milk to the creamery, have hi:
butter made, sailed and packed fo
four cents per pound. For some time
the butter has sold, delivered in Low
, ell, VT, for % cents per pound
4 which is about the same to the farm
ell as 20 cents if he had to furnish
n tubs and salt. Some farmers VIII,
: at first withheld their milk are nov
bringing it, and now that the success
= of the enterprise Is fully tested, it i
probable that another year the mill
of large number of additional COW
$ will be secured.
), The creamery is owned and run b
+ stock company, the shares bein,
IL $50 each; the capital involved
:" about $4,000. Of this company ST
d las Hill is the president, Edwi
) Boynton, vice, Geo. Hoyt, Sec
e There is also a treasurer and boar
n or directors. The creamery machin
cry was furnished by Burrell & Whit
more of Little Falls, N, Y, and pu
IS in by j. o. Slater of Moriah. N. Y
= 1t seems to us that among thos
II who agitated the subject of doin
N something to make the dairy more re
% munerative last winter and in earl
- spring, the name of w. w. Woo
,e deserves mention; it was du
s. largely to his persistency, that an
ID movement was started, but of cours
S there are others who should receiv
great credit for taking hold and Cal
:. rying through the undertaking. No
the creamery stands success
showing to the people the enterpris
e. and good sense of the farmers {
Westfield. M. w. f.