Daily independent. [volume] (Elko, Nev.) 188?-1915, 1891-10-12
TONS OF BUTTER.
The Output OF the Largest Cream
cry IN the World
How the Milk Is Treated to Convert 1t
Into Golden StnpIe-Salt by the
Carload Used in Its
Manuf .cture.

largest creamery in the world turns out
thc golden product that mclts with de-
liciouS flavor ON your hot tea biscuits,
says the Burlington (Vt.) Free Press.
Within Q radius of twcnty-six miles
from st. Adams are forty-four separate
stations, whore 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 ut
st. Adams, and by undergoing various
interesting processes is transformed
into butter.
When the cream reaches the cream
cry it goes into u receiving tank on the
first floor; from there it is pumped into
storage watts in the second story, whcrc
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 arc almost constant
ly at work. Each churn churns five
hundred pounds of butter ut time.
When the butter is taken from the
churn it is sent to the workinS-room,
where four powcr-worllcrs arc revolv-
ing. This is n novel sight-a round Ia
bic about eight feet in diameter re-
volving under two conical rollers, also
constantly turning, while between the
rollers and the table is an inch of but
ter. Over each worker is Il 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 secs that the
buttermills and brine arc thoroughly
pressed out.
Then it is taken to the packing room
and put into different sized packs, from
onc-ounce prints to fifty-pounI tubs, rs
the trade demands. The butter is next
taken to cold storage, and, when ycady
for shipment, is marked in the Fcfrig
erator.room by the shipping clerk and
put into a rcfrigcrator-car, thus reach
ing Boston and other New England cit
les without any change of temperature.
There is n fascination in watching the
work of the chemist, by which re tells
how much the milk of the different
herds is worth. At the various stations
are cases of pint jars, each jar having q
tin tag with two numbers, one to desig-
nate the station and the other the
farmer. Four times during the week
che man in chnrge of the station puts
in the patrons jar n 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 mile into, a
luslk. adds acids to take out the cnrd
and puts it futo centrifugal machine
TO bring out the butter fat. After re-
volving for n few moments at one thou
m IN h1,ff nr
fat has risen into the neck OF the flask,
where the percentage can Ire read
easily on q graduated scale. The aver.
age of butter fat in their milk is a
trifle under four per cent, but the cx-
tremes are 1926 and 4.75. This method
demonstrates almost absolutely the
butter making qualities of herd and
will raise the standard of cows whcr.
ever it is followed, as no dairymar
will continue to keep COWS that yiclt
poor EuilS. The chemist and his as
sistaut make about one hundred ant
fifty tests day, following the method
recommended by the Vermont expert
acus station.
The mill; Of twelve thousand COWS /!
made into butter at this creamery; ter
thousand pounds of butter is tire av
erugc daily product; it takes four hun
Sfrcd tubs to- hold this butter: a CARLOAD
of salt is used every two months; sixt!
enlnds arc employed by the association
"r1lc only trouble we have had thu
su,r" said tho manager, sis to make
Nnongh butter TO fil& our orders. Butte
Ju;ers tell us that the more we col
ship them the better. We now take tn
inillS from about seven hundred farm
crs and are gairing right along. Las
month we gained about one hundrc
and thirty farmer patrons, and hop
soon to reach our capacity of maxim
twenty thousand pounds of butter
d ""
The marrow in bones should b
acrapcd out and used for cooking. 1t
more delicate. for this purpose than sue