Alma record. (Alma, Mich.) 1878-1928, 1889-11-08
ALMA.
H. L. LOCKWOOD
The Alma Springs Creamery

have sought TO deriveprohit from the
keeping and care of the domestic
animal familiarly known as hos bowls
and this faithful animal has contri-
buted very largely to their comfort
and support, and it has been
proven that the profits derived
from their keeping is in proportion
to the number of animals properly
cared for together with the requisite
means to create the proper condlt-
ions necessary to such manipulation
of the product as shall lead to the
best results, and as every farmer
with but few cows can not afford
to supply himself with the means
necessary to create the most favor
able conditions and not because the
good wife could not under favorable
conditions make good lnltter, Elk
perience has shown that the best re-
suits can be reached by combinat-
ION of milk producers providing a
suitable building properly supplied
with all the means and conditions
necessary to the successful handling
of the milk products of the farm, un'
der the management of competent,
practical man, one who from long
experience and careful study has be
come familiar with the best methods
and who by his honesty and fan
dealing has proved himself worthy
of the confidence and patronage OF
the public. Such a man is George
Hutchinson now in charge of the
AlmaSpringsC Creamery. This cream
cry is fully supplied with all the con
vcniences and machinery necessary
to the production of A No. ] cream
cry butter.
The milk upon being received il
placed in watts where the temper.
ature can be regulated in cold wealth
er by means of warm water under
and about the watts, while III warn
weather the cooling process is Sc
cured by means of cold water simil
arly employed and after about l2-l(
hours the temperature having reach
ed about SO . it is placed in 4 large
revolving churn where after about
40 minutes may be seen the beautiful
object of all the labor necessary to
its production, butter rich, gold tint
ed butter with natural grain which
must not be destroyed by too mucl
working as is too often the cas-,
giving a waxy appearance which al
good butter makers are careful tC
avoid. After thorough washing il
cold water it is placed in the worker
a large round revolving tray with Z
bottom sloping to the center WHERE
is an opening to allow the escape o
the water and milk during the work
ing process, which is performed by
conical revolving roller which il
worked up and down by means of
crank while il at the same time re
wolves upon the mass of butter.
Here the butter is sailed. "a yer,
fine grade, of salt manufactured a
st. Clair this state, being used wheel
is thought to be just as good, as tn
Liverpool salt heretofore employed
which is much more expensive.
After being sufficiently worked it i
put in wooden tubs, of so lbs eacl
and nicely covered with cheese clotl
after which coating, of salt dilute,
to the consistency of cream, is pu
on the top, to exclude the air,
closely fitting wooden cover, is the
fastened on securely, and the goldel
product is ready for the market. TIL
creamery is now making about loo
lbs per week, which we think woul
be greatly increased if farmers woul
visit the creamery and acquaint then
selves with the methods of manage
ment and the advantages offere
them. 1t is strange the manufacture
of cheese is not supplemented, to tn
works already in operation whic
could be done at comparatively sma
cost and would doubtless be found t
be remunerative to all concerned
Let the farmers investigate, and sc
if they are not losing, by failing, t
avail themselves, of the advantage
this institution affords.