The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1893-11-11
THE MODERN
~ Hss Not Destroyed the Poetry of tho
Life of tire Dairy.

~ Hss Not Destroyed tho Poetry Of tho
Life Of the Dairy.
How many reaaers have:e&AA creamery
In action and know cyactlytlS,w butter v
made by Che method which Kastaken the
place Of hat once In vogue In every farm
er's dairyp Az Stowe, VT, is a good speci-
men Of these NEW tangled ways Of treat.
Ing cream, and ono who wishes to spend .
forenoon In pleasant survey Of an interest
Ing work would find himself repaid for
seeking out this cool, clean building In a
lovely town. First Of all, unless the cream
cry IL u cooperative one, the milk must be
bought, and In any case the farmers for
miles around must bring or send in their
milk. Generally all the milk That a farm
produces Is sent. Sometimes the creamery
uses over 1900 pounds a day, Il pound" Of
milk usually filling a "scanty" pint.
The milk is not paid for by measure, for
that would be most unjust, The man who
had Jersey cows would then receive nomore
han the owner Of animals which are "lnrge
mixers" but whose milk is of poor quail
ity. So the milk is tested by the use of an
acid and paid for according to its percent
age of butter making quality.
EARLY in the morning this new milk is
made to flow very steadily into a receiver,
and there it comes in contact with a cylin-
drical vessel which is whirling at the rate
of 400 revolutions a minute. This mo-
ton has the effect Of separating the cream
from the milk. AS the milk. is heavier it
falls to the outside of the vessel, where 1t Is
carried of through a pipe, and the cream,
being lighter, seeks the center, exactly as
the foam of u whirlpool Is always thrown
to the middle Of the circle.
A metal rim, rising between the two
Qs,sJs rnrxyrc 70 Lnns +fknyN nnurnnyNanfIU
apart, and the cream, like the milk, is car
ried off by a pipe Of its own. 1t flows into
q large oblong tank in the hext ROOM, and
there, protected by a hin cloth from dust
and flies, it stands for 4S hours, since but
ter has a richer taste IL the cream is allow.
ed to "ripen" n little. a0
The enormous churn which receives the
cream when it is ready for the second proc
ess is in shape exactly like those used by
many a farmers wife and turns bodily with
every revolution. 1t is, however, moved
by steam power and not by ''elbow grease"
and the buttermilk is finally drained of
through the floor into watts.
And when the butter has "come." what
delight to see it worked Great yellow
masses, usually about 20 pounds in guam
tity, are spread in a broad circle upon a
round table. Immediately over this table
are two grooved, wooden rollers, and when
the table is set in motion by machinery it
slowly turns about under the rollers. which
are at the same time revolving. Thus the
buttermilk is quickly and effectually
pressed from the mass, and it lies spread
out ready for sailing.
As the table turns q woman q over
the butter fine salt from a sieve, al ounc
Of salt to a pound Of butter, and when a
few more revolutions of the rollers have
worked it in the butter is made.
1t isthen rapidly packed into small tubs
covered with a cloth and a thick layer Of
salt, or is made into beautifully regular pats
These pats, each weighing a pound, marked
with quarter pound divisions, are wrapped
up in white paper and then placed in a very
ingenious receptacle formed of thin wood
made SO as to bend in the proper places and
form a little box.
When one views the cleanliness and pre-
cision which 60 with this work done O n sc
large a scale, he cannot help being con
WINGED that the creamery has not destroyed
the poetry which still clings 0 the lft
Of the da~iry.-Youth's Companion.