Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1886-09-23
agricultural.
Maine Butter Factories.

making system OF carrying, was intro
duced, lit cannot, even yet, be called es-
tablished), in Maine in 1888 In June of
that year the first butter factory in the
State was put in operation by the Sabat-
tus Mountain Creamery Association ia the
little town of Wales near Lewiston. The
New Gloucester butter factory commenced
to make butter in November of that year
the factory at Winthrop in December of
the same year, while in the same autumn
factory was organized and equipped at
Machias. which commenced manufactur-
ing butter in the spring of 1888. The
factory at Turner Centre, which is one of
the most successful in the State. commenced
butter making in January, 1884. In adj
dtion to the above factories there are in
Maine, at present, six others, viz the
Winslow Creamery at St. Adams, Show
hogan Creamery, Piscaiaquis creamery,
Foxcroft; Gorham creamery, West Paris
Paris; Poland creamery. These eleven
we believe comprise the entire list of
Maine butter factories. There are two
systems by which the creameries are oper-
ated-one il that of the associated stock
company, where the stockholders elect a
board of management, and they in turn
elect or appoint an agent to run the facto-
ry and sell the product; the other is that
where one person owns the factory pur-
chases the cream, and makes the butter
himself, which is essentially private en-
terprise. There is, we understand, one
such butter factory as the last named, in
Aroostook county, not included in the
above list, which has met with good sue
cess, and whose product has good repu-
tation in Boston market
The successful operation of butter
factory depends upon the cooperation of
farmers having cows, and furnishing reg
ularly, the cream for the factory. In
order TO do this uniform system of set
ting the milk is necessary on the part of
the patrons of the factory. The general
ly adopted system of setting the milk is
known as the deep can" system, and
was invented several years ago by l.. S.
Hardin OF Kentucky. There are various
notifications of his plan, and various
STYLES of cans, the chief difference being
as to whether they are submerged under
water, or ventilated by having the water
around, but not over them. The most
popular systems now used are the Cooley
Moseey e. Stoddard. Collier & Crockett
Ca Maine inventory, and Champion
These deep-setting cans are uni
formly nine inches in diameter, by twenty
inches in depth. Some draw off the milk
from the bottom first, and then draw of
the cream; others skim from the top by
means of different kinds of swimmers, and
then draw off the skim milk afterwards
On one side of all these cans is placed q
section of glass about an inch wide, and
extending from the top of the can down
half its length. This is Tor the purpose
VI SNt'hS NV w t'th VI NiNhih' vi o' NV
of these cans. (the Moseley we beieve)
this glass was spaced off in sections indi-
eating what depth of cream was required
to make pound OF butter, but as matter
of fact such workings are not now OBJ
served Family cabinets, chests or tanks
are prov ded for holding these cans, made
&c J;Haropt eizoc to hold tbrao civ on on
cans. according to the dairy or number oil
cows kept. These cabinets are lined with
zinc for, holding water and ice. and in
some cases are provided with pipes so that
water flows through them keeping them
constantly full of cold spring water.
The cream is collected from the farmers
by the owners or operators of the factory
The quantity of the cream is measured
with pocket rule applied to the glass
side of the can which shows the depth of
the cream upon the milk. Measurements
are taken to eighths of an inch. Each
time the cream is collected the party fur
nishing it is given credit for the number
of inches of cream obtained on given
date. In general can of milk of the size
described above, will yield about three
inches of cream. and upon an average of
many trials, two inches of cream in each
can are required for one pound of butter.
1t is unnecessary to describe the processes
of churnlng, sailing and working. as they
do not differ from these operations carried
on at private diaries although on large
scale. power being used in driving the
large churns and other machinery.
The creamery at Turner Centre, which
is one of the NEST successful in the state
is managed by Mr.. F. S. Cary, who is the
selling agent of the product. This cream.
erv receives the cream of about tour hun
dred cows, and the teams go five miles
from the factory on their collecting routes
three teams being employed to dc
the collecting. The big collecting
cans hold twenty gallons of cream
each. and weigh, when full, 24C
lbs. The market for this butter i.
wholly at Bar Harbor and Old Orchard,
and ii is all put up in half pound prints.
1t should be stated, however, that oc
casionslly more will be made in week
hat tho bova rla. -.