, 1888-11-22
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THE COLFAx CREAMERY.

A meeting OF the stockholders OF tb'
Colfax Creamery Association was held
last Wednesday, at which officers wer,
elected and the capital stock $4,000
all subscribed. The cost of a creamery
factory varies from $4,000 to $500
and this includes the whole plant
buildings, equipments for making but.
ter and cheese, steam works, cold stor'
age apparatus, and all the appliances
for dairying on large scale and with
the greatest perfection known to
modern times, and with scientific ac-
ouracy. The Palouse Gazette antici-
pates great success for this Colfax en-
terprise aud says:
The System pursued IL to collect cream
once day, putting together the cream
from yesterday morning and evening.
The milk is set in deep cans furnished by
the company, and there is a simple man
ner OF measuring the cream space indicat-
ed. Each space represents pound of but
ter, and accounts are duplicated by the
farmer and the company. The usual COM
pensation paid to the farmer is that he
receives stbe ordinary price for common
butter tor the cream as measured in spaces
and the coupany's profit consists in the
greater value of creamery butter at popu-
lar markets. With the improved value of
butter and the money made selling butter
milk, or FEEDING butternilk and cheese
whey. and by use of the cold storage to
keep eggs, these factories usually pay l5
to 30 per cent.
The dairy business has grown to
immense proportions in this country,
and its annual production now ex-
ceeds in value the cotton crop of the
sou'h or the wheat crop of the north
west; while in many counties in Eng
land, the dairy produce pays the bulk
of the rent OF the farm.
The selection of cattle, of sort
profitable for he dairy, is IL point of
much importance, and to produce
large quantities OF good milk, it is alb
solutely necessary that the COW be
supplied with the materials which con-
duce to a great flow. Alderneys are
fine for dairy purposes frequently Civ
ing sixteen quarts Of milk daily, and
from nine to twelve pounds of butter
IA week.
A quart Of ordinary milk yields
lbost an ounce of butter; and more in
summer than in winter; but under
good feeding, the amount reaches and
even exceeds an ounce and a half
La the successful management OF
milk, cream and butter, much de-
pends on the dairy itself, and its man
agement. 1t should have, if possible
northern exposure, and proximity to
stables, pig-pens or any offensive
smells must be carefully avoided
while the floors and shelves must be
kept as clean as a pin, and not droI
of spilled milk allowed to remain fol
many minutes unremoved. The cream
of the first skimming is always richest
and best; and where il is desired
that the butter should be frst-rate
any subsequent skimmings must bt
kept separate, and churned by them
selves.
But these old and familiar rules, fol
dairy work, have been largely super
seded by modern machinery. The es
tablishment OF large dairy factories
first in the United States and after
wards in England, has promoted thu
invEntion of machinery for dairy fas
tories and saves much manual labor
The use Of cream "separators." /" worked
by steam or gas engines, has quick
cned the process OF butter making i'm