The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1886-07-22
a MODERN CREAMERY.
Perfection of tho Creamery Process OF
Making Prime Butter.

Making Prime Butter. |
There are busy scenes at the cream
cry every morning. Dozens of farm
wagons are waiting to deliver their
loads of milk. One after another drives
up to the receiving platform, the farmer
sets out his cans and a man counts
them and marks the number down
upon a tab. If there is can only par
TALLY full the man measures its con-
tents with stick and in two seconds
has iotted down the number of gallons.
The farmer then empties can after can
into the adjacent vat, passes the empty
cans to the receiver, who scalds them
in hot water and dry steam and slides
them out on another platform. whence
the farmer takes them few moments
later. Thus the wagons come and go,
and into the big vats pour the previous
DAYS product of thousand cows.
Butter-making in a modern cream
cry is simple process. 1t beats the
old dairy method as a railway train
| skips by stage coach. Nowadays the
milk is not allowed to stand for the
|
around with her skimming spoon to re-
move the cream. There is no residue
of rancid milk or buttermilk. The
cool, white fluid from the farmers cans
flows directly into cylinder whose in
terror is cone revolving thousand
times minute. This machine is called
centrifugal and its office. is the separ-
alton Of the cream from the milk. 1t
does its work simply, quickly and per-
fectly. The motion of the cone causes
the milk to rise in perpendicular col
umn against the wall of the cylinder,
but the cream, being lighter than the
milk, remains nearer the cone; while
the heavier and creamless milk seeks
the outside. For illustrations: Place
one bucket within another; the outer
one is the milk, the inner one the
cream. Into the chamber dip two
, pipes, with their open ends striking the
tops of the walls of the cream and
milk. Through one pipe the motion
of the machine sends the milk flying IN
b steady stream to the cheese-room to
: be made into unlovely and dyspepsia
breeding skim-cheese, while through
i, the other flows creamy current, sweet
and fragrant, to q nearby vat. The
milk the farmer brought has not been
J five minutes out of his wagon be-
fore that has been accomplished
,, which the dairy-maid spends day ol
> more in doing. The cream has beer
: instantly separated from the milk with
/. out standing, souring or skimming ant
: without incurring the usual dairy dan
= gers of change in temperature, thunder
: storms, cats, dogs, small boys, flies
. bugs. proximity to onions, Goldfish
vegetables or musty wood. There is
!. in fact, a steady stream of cream flow
! ing from the cans through the wonder
full separator to the vats where th'
;, cream, dripping over coil of pipes
! through which cold spring water
passing, is still further cooled. In tn
. vats are more pipes with spring water
= and after half hours standing tn
!. fragrant mass is ready for the churr
= The remainder of the operation i
= quite as simple as the foregoing. Larg
- steam-turned churns soon make tn
- butter .scome," and by contrast remin
- the visitor of the three-hour struggl
!, he had in his boyhood with the dashe
- of his mothers stone churn in his tire
:, and blistered hands.
% When the golden product leaves tn
- big churn there is small residue in th
!; shape of buttermilk. No fishing aroun
h in the sour mass for stray pieces {
= butter, no straining of the remaindt
- for fragments too small to be caugl
=" with 1adle. Nor is there any dair,
maid, with more or less clean hand
to s'work'' the butter and laborious
press out the buttermilk. Revolvin
on Tor few moments upon the table
the machine butter-worker the six
r, pounds of creamery gives forth fe
ch spoonfuls of milk. 1t is then packt
tv away in the spring house until the Il
~ lowing morning. when it is ''worked
~ again, Ashton salt being added in tl
W. proportion of an ounce to the poun
a. and it is then ready for the markt
re Prime butter it is, too-fit for the tab
he of king.
ov 1t is not surprising that the creame
~ can make the best butter. Its prop
W etors take pains to see that the COY
W are properly fed and ca ed for; tn
Z, require that the animal heat shall
m mns taken away from the milk as quick
:: eo as possible, and that the milk be ke
u- cool and sweet until it arrives at t
ny ny factory; the centrifugal separator
oo ,Uo viates the necessity of having mi
~ stand about for many hours, and a
%. %. makes perfect separation posslb
., oi Throughout the entire process there
r. the utmost cleanliness and uniformil
on on The centrifugals, watts, churns and j
ny plements are frequently washed W
= hot water and scalded with dry stea
aa' The cream is always churned at
wo same temperature, and the butter 9
, ons salt are alike carefully weighed BET
tne mixing. All over the cemented IL
ere s;O of the factory flows fresh spring wat
,ie' keeping the place always cool
o' sweet.
90, Everybody's mother used to ma
lon the best butter in the neighborhood
'mo always got two cents pound m
90. than any one else, butnobody's mot
ever made butter equal to cream
we first. Butter-making is like photos
phy, in that there are hundred col
tor tions necessary to insure perfect
20, ,1 suit, and failure in any one partic'
III