The Portland daily press., 1893-11-06
THE MODERN CREAMERY.
1t Has Not Destroyed the Poetry OF inc
Life Of the Dairy.

IL HAS NOT Destroyed the Poetry " 'A0
Life of the Dairy.
How many readers have seen creamery
in action and know exactly how butter Is
made by the method which has taken the
place of that once il vogue in every farm
er's dairy? At Stowe, Vt, is good specl-
men of these new tangled" ways OF treat
ing cream, and one who wishes to speno
forenoon in pleasant survey of an interest
ing work would find himself repaid Tor
seeking out this cool, clean building IN
lovely town. First of all, unless the cream
cry is a cooperative one, the milk must pe
bought, and in any case the farmers 1or
miles around must bring or SEND IN Their
milk. Generally all the milk that farm
produces is sent. Sometimes the creamery
uses over 1000 pounds day, pound" OF
milk usually filing :'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 no more
than the owner of animals which are large
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 it's percent
age OF butter making quality.
Early in the morning this new milk is
made to flow very steadily into receiver,
and there it comes in contact with cylin-
drical vessel which is whirling at the rate
of 4, 400 revolutions 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 it is
carried off through pipe, and the cream,
being lighter, seeks the center, exactly as
the foam of whirlpool is always thrown
to the middle of the circle.
metal rim, rising between the two
fluids, serves to keep them permanently
apart, and the cream, like the milk, is car
ried off by a pipe of its own. 1t flows into
large oblong tank in the next room, and
there, protected by thin cloth from dust
and flies, it stands for 48 hours, since but
ter has richer taste if the cream is allow
ed to 'ripen" little.
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 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 off
through the floor into enormous watts.
+ And when the butter has come what
delight to see it worked! Great yellow
masses, usually about 90 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 a woman shakes over
the butter fine salt from sieve, an ounce
Of salt to pound of butter, and when a
few more revolutions of the rollers have
worked it in the butter is made
1t is then rapidly packed into small tubs,
covered with cloth and thick layer of
salt, or is made into beautifully regular pats.
These pats, each weighing 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 little box.
When one views the cleanliness and pre-
cision which go with this work done on SO
large a scale, he cannot help being con-
WINGED that the creamery has not destroyed
the poetry which still clings about the life
of the dairy.--YolGh's Companion.