The state chronicle. [volume] (Raleigh, N.C.) 1883-1893, 1885-10-30
THE MODERN GOSHEN.
Where and How Good Butter is Made--
A Trip to Tennessee.

w mere ana HOW OsOOu Is udues.
A Trip to Tennessee.
To THE CHRONICLE:-For a number oi
years | have been getting the butter con
sumed by my family from Jefferson coun-
ty Tennessee. Having desire to know
more of the particulars and methods by
which such pure, sweet butter was pro
duced butter which had attained such Il
remarkable reputation in Washington, and
other cities, so far from home: | decided
to make visit to that modern Goshen,
during my vacation, and see for myself.
Thus it happened that the afternoon OF
the 18th inst, as charming an autum day
as one could wish, found me at New Mar
ket, a station in jefferson county, on the
East Tennessee, Virginia and Georgia Rail
road, where | was met by that clever,
whole souled, enterprising gentleman, Mr..
\. II. Franklin, senior partner of the JEFF
ferson Creamery Butter Factory, who took
me to his hospitable country home six
miles from New Market.
jefferson county is in East Tennessee
and lies North and West Of the great Apil-
achlan range of mountains. The country
is hilly; the soil is a clay loan, in an excel
lent state of cultivation, very productive,
and affords an abundance Of excellent pas
turage.
rev lOuS 10 1000 al tue I)ulltf III lIt
whole section was made by hand. In May
last three brothers: \. H., /. +. and Ben
jamin Franklin who own large tracts of
valuable land, entered into copartnership
for the purpose of establishing a Creamery
Butter Factory, and having previously
bought the necessary machinery, the plant
was established and the Jefferson Cream
cry Butter Factory, began to send forth
to their customers an article of butter,
which for cleanliness, purity and sweet
ness, is not surpassed in this country.
The Franklin brothers are enterprizing,
go-ahead farmers, not the kid glove kind,
but practical workers; men who take off
their coats and 90 into the work as if they
meant business.
The Barns
for storing provender are large, substan-
tial structures. The stables for the cows
are Two stories high, the upper story is
used for storina feed, we'll arranged, and
we'll ventilated. They are kept clean and
comfortable. The feed trOughs are made
so that there is no waste in the food.
The Pasturage
is fine, large meadows covered with blue,
orchard, clover and other grasses; through
which a large stream of pure spring water
flows, is where the cows are kept during
3
grazing season is over, the COWS are kept
in the stable sand fed from the barn The
senior partner has large water mill on
the premises where all the grain food is
ground and prepared for the COWS; the hay
and other coarse food is run through a
cutter.
The Machinery
for making butter is in a substantially
constructed building, and consists of
two horse power vertical engine; one De
Laval Cream Separator. the capacity of
which, at :, 200 revolutions per minute the
speed at which it is run, is 700 pounds of
milk per hour; one Curtis Improved Fac
tory Chuln, of $50 gallons capacity; one
Lever Worker for butter; butter paddles,
trays and strainers.
Mode of Butter Making.
The creamery is divided into three com
partments: the engine room, the separat
ing and churning room, and the cream
room. In the cream room is a large tank
through which a stream of cold spring wa
ter flows all the time, the temperature of
which is SO F. H. winter and summer.
The night milking is kept over and mix
ed with the morning. 1t is then weighed
and poured into the tank holding it for
the separator. When the separator is at
tank, and runs in continuous stream un-
til all of it has passed through the separa
tor; as the milk passes through, the cream
runs out into large tin can and the skim
milk into another. The cream is then ta-
ken to the cream-room and the cans hold
ing it set in the tank Of spring water where
it remains "a hours to ripen, or as our
mothers would say: ''till it sours," as
sweet cream will not make as much butter
as sour. When the cream is "a hours old
it is ready for churning.
The Churning.
Courts Improved Factory Churn," is
the kind used by the Franklin Bros. 1t is
spare and has Il capacity of 100 gallons.
The churn is cleaned thoroughly before the
cream is put in. The churn is then closed
mp, the belts adjusted and off it goes ma
king 45 revolutions per minute. In 90 to
30 minutes, the average is %, the butter
forms into granules. When the granules
are the size OF a grain of wheat and less,
the churning ceases, the butter milk is
drawn off, and stream of clear spring
water is turned into the churn and kept
running until the water comes out clear.
The butter is then salted with Higgins
Factory Salt, 1t ounces of salt to each
pound of butter. After the salt is worked
in thoroughly the butter is taken out,
packed in large stone jars which are then
set in the tank of sp. ing water where they
remain "a hours. The butter is then ia
ken out, worked in lever worker, then
packed in cans and shipped. The butter
is never touched by a person S hand. Large,
hard wood paddles are used in handling it.
Twenty-Five pounds of milk make one
pound of butter.
The Franklin Brothers take great inter
est in this Enterprise The butter they
make is of the very best quality, pure,
sweet, and clean. They furnish butter
almost exclusively to families and it is
very gratifying to them to see their efforts
to supply our people with pure butter so
literally patronized.
ROBERT W. BEST,
Agricultural Department.
Washington, D. c., Oct "a, 'S5.
What the Democracy, With the LORDS
Assistance, Has Done.