Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-08-07

St Adams ar1 located forty four separator
stations where the dairy farmer leaves his
milk for the Franklin County Creamery
Association. After the cream is separated
from the milk it is shipped 10y rail N special
cars to the creamery at St Adams, nnd Ivy
undergoing various interesting processes, is
transformed into butter.
The luilding is three stories high with
about 5000 square feet OF floor surface.
situated ON to- main line Of the Central
Vermont railroad. In the cellar IS forty
horse power engine, boiler room, and tanks
for buttcrmilt. Tho first floor is devoted to
receiving, separating the cream, churnins,
working, picking aud shipping. In the sec
ond story arc the cream room. with ten
large tanks holding 500 gallons Of cream
apiece; testing room Office, Gnl living
rooms u the help. The ASSOCIATION boards
it, "nclp, and II "A pan OF dou-hnuts your
reporter found in the kitchen Is a far sample
OF the cooking the employees ure t. uo con-
Grntuatcl Oh tne quality Of their food.
These living rooms, although in the same
building, ara completely shut off from the
creamery. Tie third story is given over to
storing tubs, salt, boxes, etc.
The association is a joint stock company
with capital OF 500, 900. The officers
are: Hon. j. Gregory Smith, president:
George W. Crampton vce-preaident r. VI.
Deal, manager; T.. j. Parker, superintcnd
ent. 1t was organized in October, 1890, and
commenced operations in November
vt the different stations the milk, when
delivered by tho daryman, is emptied into
large vat, run into the separator, and the re
suiting cream is shipped by rail to ST. Albans
whilo the skim milk is used for feeding pur-
poses. When the cream reaches the cream
/ n n 81 no m la G..+
floor; from there it Is pumped into storage
watts in the second story, where is is
''cured. Now it is ready for tho churn,
and is sent through pipe into the churniug
room, where 10 square box Blanchard
churns are almost constantly ut work.
! Each churn is nearly large enough for a
dance hall, and churns 900 pounds of butter
at time.
When the cream is taken from the churn,
it is full ledged butter, and is sent to tho
working room, where four Mason power
workers are revolving. This is novel
sight-a round table about eight feet in
Misunderstanding under two conical roll
lers also constantly turning, while between
the rollers and the table, is an inch OF but
| ter Over each worker is pan of ice aud
salt to cool the 50 pounds Of butter on the
table, There Is a man n charge Of each
worker, who works in the salt with pad
de and sees that the buttermilk and brine
are thoroughly pressed out.
Now it is butter indeed. and is taken 10
the packing room where it is mt I'm dltrar-
ent sized packages. from ounce prints To 10
| pound tubs. as the trnde demands Tba
! butter is next taken to cold storsye and
when ready for shipment. j, marked in the
refrigerator room by the shipping clerk and
put into refrigerator car. thus reacbinp
| Boston. Providence, Worcester and other
! New England cities. without anv cban,,a in
| temperaturc.
| There is a fascination in watching the
| work of the chemist tiror,e II Claim a
| graduate Of the University OF Vermont in
| 1890, by which he tells how much the mill,
! OF the different herds is worth. At the vn-
| rous stations are cases of mint iars eacb
Jar having tin tag with two numbers one
| TO designate the station. and tho oth.r tbs
| farmer. Four times during fine ,vaol, tbo
man in charge of the station nuts in the
patrons lar a small sample of each bar,'s
milk, and at the end of the week sends the
lars TO the laboratory for ANALYSIS
Mr. Clanin cnrpfiIllv ,u.oS..ras IL email
quantity of the milk INTO q tl,>,, alIs ori,.
to take out the curd and nuts in.o - coptr,-
fugal machineto bring ont tn. lu,tor. fot
! After revolving for n few momants a. n
! Thousand revolutions 81 MINT. tba lu,tor
fat Lasr risen INTO the nccs Of the flask WHARF
| the percentages can be real easjlv on 81 oral
uatrl scale Tho ovoror, Of iutter-fn, il,
their milk isn tr,n. under / par cont Lut
the extremes mr.. 31j and :, TLis
mathod determines almost ob.oI,ts,,. a.,
Lu,ter-makin., ouaIit,., of a herd mi viii
raise the stoPdnr1 of cows vtsreyo, IL is
followed. AS no dniryman will coutipno ia