Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1894-01-12

N vermont.
How many readers have seen q 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 dairyP At
Stowe, Vt. Is . good specimen of these
''new-fanglcd" ways of treating cream,
and one who wishes to spend fore
noon In pleasant survey Of Al interest
ing work would and himself repaid for
seeking out this cool, clean building In
lovely town First OF all. unless 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 a farm produces is
sent Sometimes r4e creamery uses
over foar thousand pounds day, q
pound" of milk usually filing .
'scanE" pint
The milk La 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
paid for according to its percentage Of
butter-making quality.
Early in the morning this new milk
Is made to dow steadily into O receiver,
and there II comes in contact with q
cylindrical vessel which Is whirling at
the rate of forty-four hundred revoIu-
tions minute. This motion has the
effect OF separating the cream from the
milk: rs the milk is heavier, 1t falls to
the outside of the vessel. where 1t Ia
carried on through . pipe, and the
cream, being lighter, seeks the center.
exactly as the foam Of q 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 of by pipe of Its own II
flows into a large oblong tank in the
next room, aud there. protected by a
thin cloth from dust and flies, 1t stands
for forty-eight hours. since butter has
q richer taste IL 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 a farmers wife
and turns bodily with every revolution;
it la, however. moved by steam-power.
and not by "elbow-grease," and the
buttermilk il finally drained of through
the floor into enormous vats
And when the butter has come, "
what delight to see Il workedi Great
yellow masses, usually about sixty
pounds In quantity, are spread. in a
broad circle. upon q round table. Inn
n.ediately over this table are two
grooved, wooden rollers, and when the
table Is set In motion by machinery 1t
slowly turns about under the rollers.
which are ut the same time revolving
Thus the buttermilk is quickly and ef-
fectually pressed from the mass. and 1t
lies spread out. ready for salting.
As the table turns a woman shakes
over the butter fine salt from a sieve.
an ounce of salt to pound of butter,
and when q 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 n cloth and thick
layer of salt, or In made into beautiful
ly regular patsA These pats, each
weighing pound, marked with quar-.
ter-pound divisions, are wrapped up in
white paper and then placed in very
ingenious receptacle, formed of thin
wood, made SO rs to bend in the proper
places and form little box.
When one views the cleanliness and
precision which go with this work,
done on SO large q scale, he cannot help
being convinced that the creamery has
not destroyed the poetry which still
clings about the life of the dairy.