The Newtown bee., 1893-02-03
NUMBER 5.
Bedding.
CLOVER FARM CREAMERY. Model Establishnent.-Hov the Butter is Made. Just Who His Helpers Are.

Conveniently situated on the hillside that slopes westerly from Bedding Gen. ter IS the creamery of J. Bartlett San ford. Redding itself is quiet, pleasant little place situated on the hill. with not much life, but at MT Sanford's creamery there is life and hustle, as the rolls of butter are turned out to supply its GUS toners.
 This creamery was started in June, 1887, by Messrs Sanford and Randle. but after year and one half, MT Sanford bought out the interest of MT RandIe,a and has since been the sole proprietor.
 THE MILK IS BROUGHT DAILY to the creamery by the farmers, where it IS first weighed, sample for test taken out, and then emptied into a large tank. holding several hundred gallons. The price paid now is 29 cents a pound for the butter fat, which means about an equivalent of cents quart to the farm CT. which includes the skim milk return ed.
 It then passes to heater where S5 de- grees is maintained and from there direct to two Delaval separaters, which are pro- pelled by a steam engine at the rate of 5000 revolutions a minute. The cream is thrown out at the top of the machine into cans, while what remains of the milk passes into large tank for the farmers to draw of and take away with them
 A large tank, holding 300 gallons and so arranged that it can be made any tenn perature desired, receives the cream and the butter maker leaves it to ripen in this tank for about 24 hours.
 The churning is next in order and the 23O gallon churn run by power,
 BEATS THE OLD FASHIONED
 dash churn all out.
 It takes about one half hour to convert the cream into butter ready for the but ter worker, which also goes by power.
 The last process is the printing and do- ing of the butter up into pound prints in parchment paper manufactured for the purpose. Each pound bears handsome print with the initials c. F. C.. surround ed with clover leaves. A large cooler is | handy and takes good care of the butter until it is crated and shipped by express to the principal grocery stores in the cit ies and villages round about. Four trips a week during file winter and every day in the summer MT San ford's team goes to Newtown to gather cream, where there is another separator placed in the care of w. C. Johnson. An average of about II 600 pounds of milk daily is used, which is equivalent to ! about 5000 quarts. It takes between 20 and 9 pounds of milk to make a pound of butter, so the daily output averages in the vicinity of 400 pounds per day. Last year S0,0O0 pounds were shipped from this creamery.
 THE QUALITY
 of MT Sanford's butter is 4 No. l as is proved by the fact that, at Hartford, he took the first prize offered by the state dairy commission, his butter standing at 100 points. He also took first prize of | ffered by the Delaval separator company. But perhaps the best proof of all is that he has hard work to supply the demand of his customers and has more orders than he can promptly fill.
 The creamery is thoroughly equipped throughout with all the conveniences nec- 1 essary to the business and Mir Sanford IS ably assisted in the work by L. w. Ran dle, who has charge of the sales, Peter Agnew, the butter maker, and Harry Hes, who assists about the creamery and drives the teams