The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1889-11-09
A MARYLAND CREAMERY.
A Practical Way of Making Good Butter
Secret of It's Success,

was permitted to make personal in
spection of one of the best managed but
ter factories in Maryland. 1t is located
in Frederick County, near rocky foun-
tain. The spring covers the space of a
good sized honse, and the water rolls up
from out of the big rocks in such volume
as to run the machinery of large, five
story -four mill, short distance below
! The water is sweet and cold, and so clear
| that the thousand and more of brook
trout may be seen floating about its rocky
depths at all hours of the day. Several
immense elm trees stand guard over the
fountain treasure. The creamery is a
two story frame building, 40x20. The
The power is furnished by two horse
| engine. The milk is bought of the neigh
| boring farmers, and the average price
| paid is six cents in summer and eight
| cents in winter, the producers receiving
| back their skim milk at the time of the
delivery of the new, each morning. The
new milk is emptied into a large receiv-
ing vat. From there it run, by rubber
tubing, to the separator, which instantly
separates the cream from the milk. The
The milk flows out into WOO don hogs
head, and the cream into large, five-gal
lon cans. By the time the farmer has
emptied his new milk into the receiving
vat he can 60 around to the other end of
the building and get his fresh skim milk.
The Danish cream separator costs about
$3.50, and is about the size of half
bushel measure. 1t is entirely iron,
enameled on the inside. The cylinder has
three f1anges, and it revolves at very
high rate of speed. The cream being
lighter than the milk, is thrown into the
middle of the separator, and the milk
heavier, falls to the bottom. So perfect
is it that not a particle of cream is left in
the milk. The cream is set away III an
adjoin. ing room to ripen, which is usually
done in about twentyfour hours time.
Sour cream is used, as it makes the best
and longest keeping butter. The churn
is square box, holding one hundred
gallons of cream, hung on gudeoDs, and
set to churn at a low rate of speed. When
the butter is nearly come the buttermilk
is drawn off through rubber tubing and
cold spring water takes it's place. The
churn revolves a few times, working out
the buttermilk and tirming the butter at
the same time.
The butter is then removed from the
churn, taken into the butter room, weigh
ed and pure fine salt added, at the rate
of three-quarters of an ounce to each
pound of butter. This salt is worked
into the butter by large oak roller, and
the butter is then placed in large cool
ing boxes surrounded by running spring
water, where it remains until the follow
ing day. The next day it is reworked,
weighed and printed. each half pound
wrapped in rice paper, packed in fifty
pound chests, with ice, and sent to the
Baltimore and Philadelphia markets by
express. They make from one hundred
and fifty to two hundred pounds per day
at the present time, and in summer much
more. The butter is sold at wholesale,
and the quality is the same always, and
the demand is for all that can be pro-
duced.
The secret is scrupulous neatness,
thorough attention to details, and a fine
location with magnificent water. Two
men, with the assistance of the manager,
do all the work, and they are then
through and everything cleaned up by d
p. m.