Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-01-05
CREAMERY Butter.
How II Is Made in Model Establishment
in Vermont.

I .a ~ Ht IN vermont.
How many readers have seen a cream
cry in action, and know exactly how
butter is made by the method which
has taken the place of that once in
vogue in every farmers dairy? At
Stowe, VT, is good specimen of these
"new-fangled" ways of treating cream,
and one who wishes to spend fore
noon in pleasant survey of an interest
ing work would find hialself repaid for
seeking out this cool, clean building in
a lovely town. First of all, unless the
creamery is a cooperative one, the
milk must be bought, and In any case
the farmers for miles around must
bring or send in the milk. Generally
all the milk that farm produces is
sent Sometimes the creamery uses
over for thousand pounds a day, a
pound" of milk usually filing 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 no more than the owner of ami
mails which are Large Mixers" but
whose milk is of poor quality. So the
milk is tested by the use of acid, ard
paid for according to its percentage OF
butter-making quality,
Early in the morning this new milk
is made to flow steadily into receiver.
and there it comes in contact with a
cylindrical vessel which is whirling at
the rate of fortyfour hundred revolu-
tions minute. This motion 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 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.
A metal rim, rising between the two
fluids, serves to keep them permanent
ly apart, and the cream, like the milk,
is carried off by pipe of its own. 1t
flows into large oblong tank in the
next room, and there, protected by a
thin cloth from dust and flies, it stands
for forty-eight hours, since butter has
a richer taste if the cream is allowed
to 'ripen" little.
The enormous churn which receives
the cream when it is ready for the Sec
ond process is in shape exactly like
those used by many farmers wife,
and turns bodily with every revolutions
it 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 sixty
pounds in quantity, are spread, in a
broad circle, upon round table I'm
nediately over this table are two
grooved, wooden rollers, and when the
table is set in motion by machinery il
slowly turns about under the rollers,
which are at the same time revolving
Thus the buttermilk is quickly and eff
fectually pressed from the mass, and l.
lies spread out, ready for sailing.
AS the table turns woman shaker
|
over the butter fine salt from a sieve
an ounce of salt to pound of butter
and when few more revolutions OF
the rollers have worked it in, the but
ter is made.
1t is then rapidly packed into small
tubs covered with cloth and thicl
layer of salt, or is made into beautiful
ly regular pats, These pats, each
weighing a pound marked with, quar-
ter-pound divisions, are wrapped up il
white paper and then placed in very
ingenious receptacle, formed of thin
wood, made so as to bend in the prope,
places and form little box.
When one views the cleanliness an
precision which go with this work
done on SO large scale, he cannot hell
being convinced that the creamery ha
not destroyed the poetry which still
clings about the life of the dairy