The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1891-11-05
TONS OF BUTTER.
The Output of the Largest Cream
cry in the World.
How the MIX Is Treated to Convert IL
Into a Golden Staple-salt by the
Carload Used in 1t
Manufacture.

Ten thousand pounds of butter dalA
This is the wholesale way in which the
largest creamery in the world turns out .
the golden product that melts with de
licious flavor on your hot tea biscuits,
says the Burlington (Vt.) Free Press. /
Within a radius of twenty-six miles
from St. Adams are forty-four separate
stations, where the dairy farmer leaves /
his milk for the Franklin County Cream
cry association. After the cream is
separated from the milk it is shipped by
rail in special cars to the creamery at
St. Adams, and by undergoing various
interesting processes is transformed
into butter
When the cream reaches the cream
erv it goes into receiving tank on the
first floor; from there it is pumped into
storage watts in the second story, where
it is cured" Then it is ready for the
churn. and it is sent thr ough pipe into
the churning-room, where ten square
Blanchard churns are almost constant
" at work. Each churn churns five
hundred pounds of butter at time.
When the butter is taken from the
churn it is sent to the worlfing-room,
where four power-workers are revolv-
ing. This is novel sight-a round TIA
BILE about eight feet in diameter re-
volving under two conieal rollers, also
constantly turning, while between the
rollers and the table is an inch of but
ter. Over each worker is pan of ice
and salt to cool the eighty pounds of
butter on the table. There is Il man in
charge of each worker, who works in
the salt with paddle and sees that the
buttermilk and brine are thoroughly
pressed out
Then it is taken to the pacl<ing-room
and put into different sized packs, from
one-ounce prints to fifty-pound tubs, as
the trade demands. The butter is next
taken to cold storage, and, when ready
for shipment, is marked in the refrig-
erator.room by the shipping clerk and
put into a refrigerator-car, thus reach
ing Boston and other New England cit
les without any change of temperature.
DTherc is a fascination in watching the
work of the chemist, by which he tells
how much the milk of the different
herds is worth. At the various stations
are cases of pint jars, each jar having a
tin tag with two numbers, one to desig-
nate the station and the other the
farmer. Four times during the week
the man in charge of the station puts
in the patrons jar 4 small sample of
each herds milk, and at the end of the
week sends the Jars to the laboratory
for analysis.
The chemist carefully measures a
small quantity of the milk into a
flask, adds acids to take out the curd
and puts it into centrifugal machine
to bring out the butter fat After re-
volving for a few moments at one thou,
sand revolutions minute the butter
fat has risen into the neck of the flask,
where the percentage can be read
easily on graduated scale. The aver
age of butter fat in their milk is a
tritle under four per cent, but the ex'
tremes are 325 and AS. This method
demonstrates almost absolutely the
butter-maliing qualities of herd and
will raise the standard of cows wher
ever it is followed, as no dairymar
will continue to keep cows that yielc
poor milk The chemist and his as
!
fifty tests day, following the method
;, recommended by the Vermont expert
q mcnt station.
The milk of twelve thousand cows il
made into butter at this creamery; tel
, Thousand pounds of butter is the NV
= cragc daily product; it takes four hun
, bred tubs to hold this butter; n CARLOAD
of salt is used every two months; sixt,
hands are employed by the association
"The only trouble we have had thu
\ far" said the manager, sis to maxi
enough butter to fill our orders. Butte
; buyers tell us that the more we cal
ship them the better. We now take TIN
milk from about seven hundred farm
crs and are gaining right along. Las
{ month we gained about one hundred
? and thirty farmer patrons, and hop
A soon to reach our capacity of making
+ twenty thousand pounds of butter
, d ""