Alma record. (Alma, Mich.) 1878-1928, 1886-08-06

and two water wheel governors, To re-
gulate speed. The other part of this
floor used for merchant milling contains
rs PAIRS OF Gray'S smooth. corrugated
iron and porcelain rolls. two silver
creek llOur packers, scales. etc. On the
second floor are located II bolt reels. one
Gray purifier. two Of Geo. Il. smiths
centrifugal reels and three bran busters.
On this floor is also bins with storage
capacity for 5000 bushels OF wheat. The
third floor contains seven scalping reels,
four boiling reels four Smith middlngs
purifiers, one Morse bolt, and two dust
collectors.
The machinery in the mill is being
put together by master hands. and no
expense will be spared 10 make il one
of the best mills in the state. Mr.
Henry Grow. of Grand Rapids is the
millWright; he has had an experience
of II years in the business and is known
rs one of the best and most scientific
millWrights i'm the county. The capacity
of the mill is 100 barrels per day. Adj
joining the mill building is the wheel
house, and the power for propelling the
machinery is derived from turbine
wheels. which also furnishes power for
TIE GRAIN ELEVATOR,
located a few feet distance. and which
has storage capacity for 10000 bushels
of grain. In May last the firm finished
the
ALMA CREAMERY
which is of wood 30X90 feet. and pro-
badly contains the most perfect cream
cry machinery in the state. is under the
supervision of Mr.. Geo. NJ. Hutchinson.
I "a huttnp mail .lt,l D1nap mary man pt
! rs years experience. and who is thor
oughly conycrSdnt with every detail OF
! the business. About 800 pounds OF but
ter are made per pay. The cream is
| brought to the creamery and put into
two watts capable of holding 100 gallons.
/ These watts are surrounded 10y a con-
slant stream of pure spring water which
/ keeps the cream cool; after remaining in
/ the watts about t. hours it is cooled down
/ to - degrees when it Is taken TO the
revolving Churns both of which hold POO
gallOus each and and chluned about 10
minutes. when the buttermllk is drawn
/ off. and the butter salted. We might
mention here that there Is but one. or
/ two other crcamericS IN the state where
/ the buttermilk is drawn 0iLmd the but
/ ter sailed i'm the churn. After this pro-
/ cess the butter is placed in tubs and left
/ to sweat about hours, which starts the
brine. and then it is placed IN the but
ter worker and worked over. When il Is
packed and placed in the Refrigerator
or cooler ready for market. This firm
now has - 600 pounds of butter on hand
\ method adopted 10y which every
farmer receives pay for every ounce 81
cream furnished asIolloWs: \ box con-
tanning test bottles with the number OF
each particular patron. is partly lilleo
with cream. belonging To them. These
bottles are then placed IN the test chum
and i'm half an hour ii is churnrd then
scaldcd to II degrees. then cooled Co Is.
degrees. then chmncd again and after
ward scalded To 800 degrees when IL If
left To stand till the oil rises 10 the top
then il is measured. BY this metlot
every farmer gets the exact per cent of
butter due to him. from the cream fur
nishcd. This test clearly demonstrate,
the Importance OF feeding and carln-
carefully for the COWS.
The buttcrmilk is drained from til,
churus and 10y system OF pipes passe.
across the mill race To the large pa~tU,
ANA styS some distance where - fin,
hogs are fatted ON il. The machinery
is all run by steam and the creamery is
kept scrOupulouSly neat. In cloS'
proximity is the firms large coal and
wood yard.
They also deal extensively in wheat
corn. oats. and other grain. lime plastic
and hair.