The Progress., 1892-06-25
a FAMOUS CREAMERY.
Description of tho Largest Creamery in
the Country.

the Country.
A correspondent Of Tho Rural New
Yorker describes visit made -
the largest creamery in the country,
the Standard Dutlcr factory at Owcgo.
In 1891 this creamery made nearly
1905 pounds of butter. 1t uses the
milk from about 90 farms. The pro-
prietors have nine receiving stations At
various points within radius Of thirty
miles. At these stations are separator.
where the cream is taken At once from
the mill, and aai ped 10 the central fac
tory. I'll. ..immiIk and the bUttcrmiis
are made into pot cheese ard scllnier-
case and rold IL .,cw York. 50 that 10th
ing is LOST in this model creamery.
when Il farmer signs contract 10
supply milk 10 this creamery. lie must
bind himself 20 certain stipulations, as
follows:
The milking must be dorc in a clcauly ron-
ncr; the IlilE must bc strained through
straircr OF stipulated .ucauss, iaurOurid.
cooi.d Immediately after IL is drawn from The
COW by a'iAiuC and stirring il; the cans
must be kept in tauks Of cold water, guarded
from freezing hauled II the factory ia siri-,
wagons and covered ia transit 10 Ecgp OH t.ir
sun. Special pains must Ike taken VITA til
cans, and no H. x au,t be delivered from
COW That has calycd within twelve days Or
froma COW tlat viii caigc iaed, OF sixty d1ys.
Among the food, prohibited are turTiic, laric.
sprouts, brewers grains, dis.iicra refuse, lin
seed ;aCal. glucose refuse, starch refuse, clSi-
lagc or any damaged feed. Stables Tor COWS
must be vcutiLucd, and the mi'hLoUse also.
The STANDARD men viii not let Its
farmers use cnsiiage because there is 30
much bad cnsilagc that they VIII moi
risk It's Use. The same is the case with
brewers grains. One of the great
tToublc1 tie Standard men find is that
their patrons VII rot take the trouble 90
have fresh cows il winter. bat will insist
on delaying the factory with milk in
June and July. when prices are down TO
Lothiug. During this dull season they
make few full cream clcCacs 50 rs not
to lose money. They say it would be
money in the pockets Of both themselves
and the farmers If they could persuade
the latter 10 let some Of their cows rest
in summer and come in fresh in winter.
They pay half cent less per quart for,
milk than the wholesale price in Now
York rs a general thing. When mfr
WHOLESALERS at cents i'll New York Ire
Standard people pay : = cents pe: quart
net 20 the producer Milk is closely and
constantly tested. The E~ral New
YORKER says of the creamery and the
milk testing: ~
The building ia n wood, neatly painted. llG
feet In length. - feet in width and two siOrioa
IN height. In the second story are living ROOMS
for one Of the employees, "a large cheese curing
room, cooper shop and CLocscbON factory aud
the laboratory where the chemist Of the e.
Establishments docs her analytical work. Mrs.
Smith. vino pre,Gos in This department, finds
plenty TO do. Thc process oftCsting milk from
the various producers l. constantly going ON.
in order hat the firm may know that il is up
"a the standard Ia the matter Of butter fats
and 10 prevent dishonesty were any 81 the pa
irons 80 inclined. No 0Ge knows when Lss
milk Is TO ice tested, but he will soon know that
Il has been t.r:cd if analysis shows il below
the standard. The buuuymilk is tested from
each churuinS, 80 that no lTcrcntablc waste
can possibly 20 undctccted. ihe liabcock test
is mainly used. though taCy have also the
Short and Cochrane systems at haad. The
latter requires more careful handling than the
othcrs-and more skill in the operator.
Four scrubbors are constantly en-
gagged in cleaning up, and one of the
things that strikes the eye most force
fully is the absolutely spotless purity Of
all the promises. OF the wori;room the
correspondent writes:
Atthe left. as we enter. are three DeIaval
separntors: then come, in a proiOnrttion OF the
row. the three tsoon 10 DO four great churns,
each Of which turns out 3r)pounds % butter at
churning. In the rear Of The cAurns and on
an elevated platform are the cream vats, into
which the cream is pumped as il comes from
the scparat0rs ANA where II is kept until ready
for the churn-until the necessary ripeniLg
process Is accomplished. On the same floor
With the churns are the two large butter work
ers tsoon 10 lie threel which handle about l5G
pounds at once.
At one side of the building is the receiving
platform where tho milk is taken from the
farmer, weighed and emptiod into watts from
which il runs, when reads, 60 the sepaTat0rs.
Tho better maker. Mr.. George Haster, is an
adept In his art, for fine butter making Is
really an art, and he is justly proud of the
fame OF the butter there produced. There are
in all about twenty employees In the factory
and Twenty mere in the outlying crcssncries.
and there arr in all thirty Del.aval sclaraturs
IN daily use. When "a batter worker has En-
ishcd lis load. dcft handed dairymaids attack
the butter, and while another worker j. doing
ssimilar stent urGor The eye OF tlle master. the
butter is promptly packed ia prints or pack