The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-11-03
TONS OF BUTTER.
Tho Output of the Largest Cream
cry in tho World.
How tho Milk Is Treated to Convert It
Into Golden staplo--Salt by tho
Carlond Used In Its
Manufacture.

Leu IhouSluo POUNDS Oh butter daily.
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 Il radius of twcnty-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 i'll special cars to tho creamery ut
st. Adams, and by undergoing various
interesting processes is transformed
into butter.
When the cream reaches the cream
cry 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 through n pipe into
the churning-room, where ten square
Blanchard churns are almost constant
ly ut work. Each churn churns five
hundred pounds of butter ut time.
When the butter is taken from the
churn it is sent to the worlSing-room,
where four powcr-worllers arc rcvoly-
ing. This is n novel sght-a round ta-
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
buttcrmilll and brine arc thoroughly
| pressed out
Then it is tai zen to the packing room
and put into different sized packs, from
onc-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 rcfrig-
crator-room by the shipping clerk and
| put into Il rcfrigcrator-car, thus reach
ing Boston and other New England cit
les without any change of temperature.
! OTherc is Il 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
arc cases of pint jars, each jar having II
tin tag with two numbers, one to desig-
nate the station and the other the
|
the man in charge of the station puts
in the patrons jar Il small sample of
each herds milk, and Mt the end of the
week sends the jars to the laboratory
for analysis.
The chemist carefully measures n
small quantity of the milk into n
flask, adds acids to take out the curd
and puts it into n centrifugal machine
to bring out the butter fat. After re-
volving for 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 n graduated scale. The aver.
age of butter fat in their milk is Il
triflc under four per cent, but the cX-
trcmes arc 3.25 and 4.T5. This method
demonstrates almost absolutely the
bnttcr-malsing qualities of n herd and
will raise the standard of cows whcr.
ever it is followed, rs no dairyman
will continue to keep cows that yield
poor milk. The chemist and his as.
sistant make about one hundred and
fifty tests day, following the method
recommended by the Vermont expert
mcnt station.
1hS ihtiN VI eWc-'e tiOuSdut COWS II
made into butter at this creamery; ten
thousand pounds of butter is the nv.
cragc daily product; it takes four hun
dred tubs to hold this butter; a carload
of salt is used every two months; sixty
hands are employed by the association.
"Thc only trouble we have had thus
far" said the manager, sis to make
enough butter to fill our orders. Buttci
buyers tell us that the more we can
ship them the better We now take the
milk from about seven hundred farm
crs and are gaining right along. Last
month we gained about one hundred
and thirty farmer patrons, and hope
soon to reach our capacity of making
twenty thousand pounds Of butter Z
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