The clarion. [volume] (Jackson, Miss.) 1883-1888, 1885-06-03
MOme and farm.
Whit a Creamerv i.

Those who follow market quotations have
observed that creamery butter is always
quoted to 10 cents higher on the pound
than common butter. Following this doubt
less many have ~ondered what kind Of but
ter it was
Well. a creamery IS an establishment
where cream is made into butter 1t is
step in that cooperation which is to solve
the problem Of modern civilization in many
directions.
The farm wives do not make their
cream into butter each in her own little sep
arate churn. She lets the cream rise on the
milk, then skins 10 carefully and sells it to
the creamery There, by shrewd manage
ment and the best of machine appliances, a
better quality Of butter is made than can be
produced ia the single farm houses. The Is
tablishmeut has q room in which the cream
is brought % exactly the right temp srature.
1t Is put alb together into machine G. rms and
brought IN just such time, when it Is sailed.
worked and packed IN the most approved
methods and marketed Engines are fra
quenUY used for working the cturns. Allis
cleauliness system, promptness and exact
ness. There are no wretchel sloyenliness.
half cleaned milk cams, mouldy churus III
which the buttermuS is permitted % stand,
Or any u the other uncomfortable evils that
make two-thiris Of the so-callel butter in
the market q terror 10 the eater The smell
q IL is enough 10 make ones hair stand on
end OleCmarq8rino never would have OBJ
tanned the footing it has il farmers had given
the world decent butter Fir.t-class butter
could never be mistaken for oleomargarine
CONSTRUCTION or A CREAMERY.
A factory that win make the cream from
"A thousand cows costs outside Of tho land
about ~ 500 But ons could be started on a
q .rs...
with good management and energy be made
10 pay Grain raising Is becoming more pre-
cnrious in the older portions Of tie country
every year. Ey turning Improbable hill
sides and poor fields into pasture lands
the soil may boz brought up and made to pay
d good Ier cent The manure from one COW
properly saved is worth 81 a year. A
creamery started iu a good locality would be
worth hundreds of dollar every year to the
neighhOrLooI, Decides pay ing fair per cent.
to its manager.
In the creamery, al average prices for
labor, ETC.. tbs cost OF butter making is
about eight cents a pound. The farmers
either bring their cream 10 the factory daily
ur &c is collected 10 tin cans by wagons sent
out from tho creamery BY that method the
skim m.ls j. ai ief al b0InH or the pigs and
other live stock. The family get rid Of the
heavy clurniug
A good model for a creamery is a long
building with a brick and stone basement
and a story above. The floor Of the basement
Is Of solid cement or concrete, and the walls
are plast,reI and 1hiteVashed so shat every
thing shall be -west and clean
Iowa hiss $50 Cr@=ueiies, and 10 is said that
not one of these establishments and 30 dairy
farm in the state ever became bankrupt
MANAGENE-- - rHE CREAM.
The THERMOMETERS plays an important part
in such an establishment. The cream is first
soured, as usual-''riptne l. as it is called
ILen 10 Is churugd at temperature of 80 to
20 degree, i'm summer and o. to G5 degrees in
winter A great fault with ordinary butter
Is that 1t is salteJ too much. Fancy prices
are paid for the freshest tutter. Three
ounces of salt TO ten pounds of butter Is
enough. Work the milk out properly and
there VIII be no trouble. For working the
butter in large quantities many devices have
been tried. Nothing seems TO be better
however, than a roller and board BY this
method the butter is practically handled in
thc same way as by the ordinary wooden
paddle aud butter bowl and larger guam
tity can be manipulated. Ten pounds may
be worked at once. Never put the hand into
butter under any circumstances. DO not
worl. it too long either It breaks the oil
globules.
The board mentioned is about three feet
long and "a wide as can be got An ordinary
large bakers dough rolling pin is used. Lay
the lump of butter upon the board. roll out
the butter in q sheet about thick enough for
biscuit The milk VIII run oil. Wipe it
with a very clean, fat sponge. Wind the
butter around the roller lift it from the
board, wipe the milk and repeat the fatten-
ing out
Roll il thus a few times. then put the salt
In. This is done rs sitting il lightly from a
fine tin sieve uron the rolled out sheet of
butter. Wind il mp like jelly cake and APP
ply the rolling pin again; Gatten it and wind
it up, aud repeat The operation till the salt
IS evenly distributed through the mass Then
youwil have no buttarmi!k streaks.
The raising OF the cream is important. It
is desirable TO know lust how to get the most,
II it from the milk. Cream rises most
thoroughly when the warm milk, just from the
eow IS cooled OF rapidly For tins reasQSI
strain the milk as soon rs possible, and put i
Ia a cold milk room. Bring it down quickly
b. a temperature OF 40 TO 81 degrees Thus
you viii get The largest yield of cream. The
3ld-tashiouet milk house, made in th.track
VI a spring Of water that dubbed, ice cold
from the ground, has never been improved
3n. lncrcameries, quantities of ice are now
used 30 replace this good old spring house
A cool, clean, dark room, where the milk
can stand covered only with screens of mos
quito or wire netting, is The place. Tin cans
or dishes are best. Earthenware pans in
time bscome permcatcd with animal odors
and sour milk Aavors. mayed earthenware
milk crock is not agreeable in connection
with dainty delicate cream and butter.
BY the way last week we gave in this
column the portraits and butter record of
some OF then famous cows in the country
The highest record was that OF a Canada
cow, Mary Anne Of St. Lambert, that had
given over SO pounds of butter in a week
Within n few days this record has been out
done by a United States COW. She is
Princess, the property OF $ NJ Shoe
maker Of Baltimore, and has made 40 pounds
and 1878 ounces in Just seven days. So that
Princess is now the boss
We SHAH have something more to say about
creamcries next week