The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1892-05-13
SKILL VS., IGNORANCE IN CREAMERY
WORK

WORK.
re. 1. Burridge, associate editor of the
American Creamery offered a gold
medal valued at $40 for the best paper
on Skill VS.. Ignorance in Creamery
Work." at the Madison Convention.
The following paper by B. c. Bliss late
of Bennington, vt, won the medal
Skill is but another name for knowl-
edge. The successful bnttermaker must
have a thorough knowledge, too, not
only for the mechanical part of the
work required in producing a No. l
article; but of the scientific principles
connected with it, he must understand
the chemical properties of milk and
cream and the changes produced in it
by varying temperatures, etc.
Among the first things of the mechan-
ical part of the labor connected with
creamery work which one should have
thorough knowledge of, is in running
the boiler, engine, etc., and repairs OF
same. One must also have a clear un-
derstanding of the various utensils at
his command to have them most con-
veniently arranged, etc., and the cream
cry is tirst-class place to appreciate the
wisdom of the sayings. "Order is
Heavens first law'' and Cleanliness is
next to Godliness." In considering this
question, we must commence with the
milk or cream at the factory. The but
termaker is not responsible for anything
that may have happened to the milk OF
cream before it reaches him. Although
his every effort should be used to induce
farmers and patrons to handle the milk
in clearly and skilful manner. One
has but to make single visit to either
class, the skilled or the ignorant work
man in creamery to determine the
merits of one system and the disadvan-
tages of the other. The skilled man
tempers his cream to that degree which
science and experience has taught him
produces the best results. 1t is during
the ripening process that cream needs
the closest attention in order to produce
that fine aroma and also the largest
yield of butter. Just as the cream
reaches a certain degree of ripeness
(none but an expert can determine this),
it is drawn from the vat through tin
spouts of shining cleanliness into the
churn, which the daintest hOusekeeper
could discover no taint or odOr of pre-
vious churnings. The churn is then set
in motion, an even, steady speed is
maintained throughout the operation.
Stopping the churn at just the right
moment, as the butter has entirely sepa-
rated from the milk and before it has
formed mass, is when skill plays an i'm
p0rtnnt P~-t- n--r~-i~-~- i-.'~ touHht
that the perfect article can be obtained
by the butter being taken from the
churn in perfect firm golden granules.
While the skillful man is doing this, let
us look at the other, he knows that if
cream is pretty well warmed the butter
will come the sooner, so running the
temperature we'll up towards 70 degrees,
Tor as one man writes that ''he turns hot
water into the cream" not much skill in
him, he must have taken lessons from
his grandmother), the cream is drawn off
into not too cleanly churn which is set
revolving at rapid rate. He does not
have to wait so long for his butter to
come as his brother workman, but is the
result the same? No, instead of the fine
solid granules he will have a soft salvy
mass lacking the delicacy in flavor of the
other and which no amount of care in
handling afterwards can better to any
appreciable amount, Then comes the
display of skill or ignorance in washing,
sailing and working the butter. Let
the man use that salt which experience
has taught him, is the best for dairy
purposes. No part of buttermaking is
a surer test of the skill of man than
the working As you value your reputa-
ton as a buttermaker, do not let your
hands come in contact with the butter
for the insensible oil about the hands
Injuries the grain. Many churning of
otherwise fine butter has been injured if
not spoiled in the working. AS ignor-
ance or extreme carelessness does not
exist in creamery work. Let everyone
visit a large commission house and he
will find that while the product of some
creameries will be uniformity good with
every shipment extra fine, might say),
others will be varying never twice alike,
but occasionally good.
Now, Brother buttermakers, let us
arouse ourselves to the situation. If we
have not already the scientific knowledge
required, let us obtain it and then with
careful eye and ready hand, seek to make
our efforts count, by giving to the world
perfect article.
Remember that in this as in other
callings knowledge is power, and what
ever adds to our knowledge in this direc-
ton is not to be dispised. Let us take at
least one good creamery paper Ito my
mind The american Creamery is the
best, more if possible, and in every way
practically and theoretically increase oul
skill so that in future years ignorance
in creamery work among the ranks OF
buttermakers may be thing of the
past.-Americdn Creamery for May.
A GREAT CHURCH,