The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1885-05-23

Those who follow market quotations have
observed that creamery butter is always
yuoted 5 to 10 cents higher on the pound
than common butter. Following this doubt
less many have wondered what kind Of but
ter it was.
Well, creamery is an establishment
where cream is made into butter. 1t is a
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 it 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 in the single farm houses. The es
tablshment has room in which the cream
is brought to exactly the right temperature,
1t is put all together into machine churns and
brought III just such time, when it is sailed,
worked and packed IN the most approved
methods and marketed. Engines are fire.
quentlv used for working the churns. Allis
cleanliness, system, promptneSs and exact
ness. There are no wretched slovenlineSs,
half cleaned milk cans, mOuldy churns in
which the tuttermilll is permitted to stand,
or any of the other uncomfortable evils that
make two-thirds of the So-callel butter in
the market terror to the eater. The smell
Of it is enough to make ones hair stand on
end OleOmargarine never would have OBJ
tained the footing it has if farmers had given
the world decent butter. FirSt-class butter
could never be mistaken for oleon2argarine.
CONSTRUCTION OF CREAMERY.
r. IL o1-,
a thousand cows costs, outside of the land,
about s., 500. But one could be started on
small scale for few hundred dollars, and
with good management and energy be made
to pay Grain raising is becoming more pre-
carious in the older portions of the country
every year. By turning Improbable hill
sides and poor fields into pasture lands
the soil may be brought up and made to pay
a good per cent. The manure from one COW
properly saved is worth S24 year. A
creamery started in a good locality would be
worth hundreds of dollars every year to the
neighborhood, besides paying fair per cent.
to its managers.
In the creamery, at average prices for
labor, ETC., the cost Of butter making is
about eight cents a pound. The farmers
either bring their cream to the factory daily,
or IL Is COlleCUeu IN TIN cans Dy wagons sent
out from the creamery. By that method the
skim milk is all left at home for the pigs and
other live stock. The family get rid of the
heavy churning.
A good model for a creamery is 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 plastered and whitewashed, 50 that every.
thing shall lie sweet and clean.
Iowa has $50 crearneries, and it is said that
not one of these establishments and no dairy
farm in the state ever became bankrupt
MANAGEMENT OF THE CRKAA
The Thermometer plays an important part
in such an establishment The cream is first
soured, as usual-''ripene 1, as it is called.
Then II Is churned at temperature Of Dn
90 degrees in summer and 62 to Is degrees in
winter A great fault with ordinary butter
is that it is salted too much Fancy prices
are paid for the freshest butter. Three
ounces Of salt 70 ten pounds Of butter h
enough Work the milk out properly sns