The Dickinson press., 1894-08-18
Tw. v. rn..t Industries.
A CREAMERY.

..'rhe curly bird catches the wOrm,''
and only the morning visitor to II
creamery sees much of the manner of
butter making.
Early in the morning the teams lie.
gin to come in from the surrounding
country bringing the milk in large
covered cans. by nine O'Clock the
milk is all in. most of it long before.
The cans are lifted out of the wagons
and pulled tn the receiver by machi.
merry. When all the milk from one
dairy is emptied into the receiver.
the weight is taken and placed upon
the wall record for the month.
a small sample of milk is taken out
each day and put into Il glass jar bear.
ing the owners number; and once u
month these are tested for cream and
butter producing wo:th. Upon this
test, rs well as upon the amount in
weight, depends each mans monthly
returns.
After the milk is weighe i and the
sample taken, it is allowed to run into
a large vat connecting with one or
more separ.tors. These revulve very
rapidly, the two We saw making one
six aud the other eight thousand revO.
lutions per minute. From these the
cream runs out intn watts where il is
kept for next days churning, and the
milk passes into large pipe and is
pumped into Il receiver in another
part of the building, where the farm.
ers get 1t IT, take back to the farms
to feed to calves, hogs, etc.
The men in charge told US they had
been letting each man take what milk
he thought belonged to him; but it
came about that those who went
home last did not find much left as
their portion; so weighing became
the order for the exit as well as the
entrance Of the milk.
The churns and butter workers are
immense affairs run by steam. A
churning of several hundred pounds
was being worked and packed when
We were there. Some was stamped
in small packages; some put up in
small boxes, but most was packed in
tubs.
Everything about the place was
scrupulously clean and sweet. But.
ter has been exceptionally low this
summer and some patrons of the
creameries have been inclined to find
fault with the management and prl.
ces; but the majority of the farmers
and especially farmers wivcs-be. I.
lieve this is the way to make butter
instead of the old way when each
farmer went through all the process
for himself.
MAPLE SUGAR.
This is not exactly the season of
the year to enjoy the "maple sweet
OF to sec its manufacture; but having
distinct relnembramces of the soft
snow and mud of sugar orchard in
the height of the SO easOn," 1 think
prefer the grove in its summer dress
and delicious GOODNESS and listening
to the tale of modern sugar making
in July, rather than the reality in
March. Times have changed since
the days of the wooden spout and
wooden bucket on the tree, the neck
yoke from which We're suspended
brimning pals of sap in transit from
tree to hogshead; since the days when
the sap was boiled down to Il thick
syrup in "a large iron kettle suspended
from three stakes and the syrup was
''sugared off, IN the house, adding to
the already too numerous duties of
the busy housewife. Now the sugar
orchard is cleared of mnderbrush and
whenever possible the sap is run in
troughs from the tree to the holder.
Bright tin spouts and buckets replace
the old wooden ones,
recently visited a new sugar.
house and WAS instructed in the art
of modern sugar.making. A large
hogshead outside receives the SAP
which is pumped in. From this it
passes by fancet and pipe through !,
strainer into the evaporator. This is
large pan, or series of pans, set over
firmly built arch. The piles of wood
outside ready to make next years SIT.
gar would be revelation to natives
of the treeless PLAINS. As the SAP
b0ils and grows thicker it moves
along in the pan and on and on until
it becomes the far.famed maple syrup
In olden days there was no standard
for the syrup and some made it thick
and some sold it thin. Now all is
changed and it must come to an au.
thorized standard. The Vermont far.
mers take more pains with this
branch of farming than they used t0
do; but sometimes they do not gain
much as some city people think maple
sugar to be genuine must 10 very
dark.
Maple sugar Is now often exchang.
ed for granulated pound for pound
and were it not for the sugar bounty
offered by the state to stimulate pro.
duction. this industry of old Vermont
would scarcely pay. .......
TRAVELLER.
Born, to Mr.. and Mrs. +. A. Heck.
man. Friday. Aug. II, u daughter.
Henry G. Hay. formerly interest ell
| in cattle ut Dickinson, has been made