Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-12-06
CREAMERY BUTTER.
The Youths Companion describes the
Operations of n Model Place.

The Youths Companion describes the
Operations of Model Place.
How many readers have seen Q
creamery in action, and know exactly
how butter is made by the method
which mas taken the place of that
once in vogue in every farmsr's dairy?
At towe, Vermont is good speci-
men of these "new-fangled" ways
OF treating cream, andllone who
wishes TO spend forenoon in pleasant
survey of an interesting work would
find himself repaid for seeking out
this cool, clear building in a lovely
town. First OF all, Unless the cream
cry is a cooperative one, the milk
iuu-t be bought, and in any case the
farmers for miles around must bring
or send in their milk. Generally all
the milk that farm produces is
sent. Sometimes the creamery uses
over four thousand pounds a day, a
pound" of milk usually nlling a
'scauty" pint.
The milk is not paid for by measure,
for that would be IN osu unjust The
man who had Jersey cows would then
receive no mo than the owner of
an mails which are 'large mixers. -
but whose milk is Of poor quality
20 the milk is tested by the use of al
acid and paid for according to its per
centage of butter making quality.
Early in the morning this new milk
is made to flow very steadily into :;
receiver and there it comes in cOntaC.
tl
whirling at the rate of forty fou
hundred revolutions minute Thi-
motion has the effect OF separat nE
the cream from the milk; as the mill
IS heavier. it falls to the outside VI
the vessel, where it is carried through
a pipe, and the cream, being lighter
seeks the center, exactly as the foam
of whirlpool is always thrown t.
the middle Of the circle.
A metal rim, rising between thl
two fluids, serves to keep them per
manently apart, and the cream, ke
the milk, is carried off by a pipe OF
its own. 1t flows into 4 oblong tank
in the next room, and there, pro-
tected by thin cloth from dust and
flies, it stands for forty-eight hours,
since butter has richer taste if the
cream is allowed to 'ripen" a little
The enormous churn which receives
the cream when it is ready for the
second process is in shape exactly like
those used by many farmers wife
aud turns bodily with every revolu-
tion; it is however, moved by steam.
power, and not by elbow grease, "
and the buttermilk is finally drained
IOff through the floor into enormous
watts.
But when the butter has come, ~
what de light to see 1t worked. Greal
yellow masses, usually about sixty
pounds in quantity, are spread, in a
broad circle, upon a round table. I'm.
media ely over this table are two
groo Cd. wooden rollers, AMI when
the table is set in motion by machin-
cry it slowly turns about under the
rollers wIich are at the same time
revolving. Thus the buttermilk is
quickly and eaectualiy pressed from
the mas, ami it les spread out, ready
for sailing.
! As the table turns a woman shakes
o z.
an ounce OF alt to a pound of butter,
/ and when a few more revolutions OF
the rollers have worked it in, the but
ter is made.
| 1t is then rapidly packed int
small tubs, covered with u cloth and
a thick layer Of salt, or is made into
beautiful 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 ingeniuS receptacle, formed oil
/ thin wood, made so as TO bend in the
lprO: er places and form little box.
| When one views the cleanliness and
precision which go with this work,
done o ] so large a scale, he cannot
/ help being convinced that the cream
cry has not destroyed the poetry
which still clingS about the life OF
the dairy.