The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1895-05-23
THE CREAMERY.
Marietta's New Enterprise
i'm Operation.
DESCRIPTION OF BUTTER MAKING
The Milk is Weighed, Tanked and
Separated. The Separator Makes
5000 Revolutions a Minute.

On entering the creamery one is carried
up to the platform and there weigh
can" holding about fifty gallons stands OF
scales. The milk is brought to the cream.
cry in large cans holding about twenty
gallons each; it is poured in the weigh
can and on the day we visited the creamery
they were testing the milk for butter lat
The milk is stirred thoroughly with larEe
Upper and pipette, holding l7.5 cubic
centimeters, is filled from the milk and is
drained into little bottle with a long neck
and scale on it to measure the batter fat.
The milk is weighed and record of the
weight is taken, then the milk is run into
large receiving tank holding 600 gallons.
This is the storage tank, into which all the
milk Is run. At nine o'clock, the "sep>
arator is started and all the cream is
extracted from the fresh milk and run into
one tank while the skinned milk into
another. The milk before being separated
is heated to blood heat. OF course
from the few moments we had to examine
the separator it would be impossible to
explain its working 1t is truly a wonder
full piece of machinery, being very delicate
IN its mechanism, yet making 6. 900 revo>
lutions to the minute.
The milk is stirred so rapidly that the
cream, being lighter, is forced to the ton
and runs off through a small pipe and the
skinned milk, being heavier, cannot rise
SO high and passes off through larger
pipe belov the cream. The cream is left
In the vat to 'ripen'"
Our attention was then turned to the
chug1nr uee g, en- jjmmepse square box.shaped
ieresnt TO thu, ehurn of our krand>motnfrs'
with the old.fashioned dash As we
stood and gazed at that large Is horse
power engine, throbbing under It's heavy
burden and this large churn turning, it
reminded one that this is truly wonderful
age The cream passed into the churn
+! from buckets and then the lids We're fasten>
ed by thumb screws, and the belt was
thrown on and the churn began to revolve
slowly. After very few revolutions we
could hear heavy slosh in the churn
that seemed to Jar the building. The
churn was stopped, the lids removed and
there, Instead of the cream we had just
left in the churn, we saw millions of small
yellow grains of butter, about the size of a
grain of wheat, floating about in the
milk. The milk was drawn off by means
of a faucet and only the butter remained.
| Then the hose was turned or and the
butter in the churn was covered with
water The lids were replaced and the
churn revolved a few more times. We
were told by the operator that the butter
must be washed until the water flowed
from the churn as clear as when it was put
in. When the butter was thoroughly
washed it was taken from the churn and
placed in the butter worker" a large
round fat surface, with two rollers on it to
press the water out of the butter and work
the salt in. After the butter had been
smoothed down and the exact proportion
of salt put in it, the rollers were replaced
in motion and the butter was worked for
about ten minutes then it was taken from
the "worker" and placed in tubs. During
the whole operation it had not touched the
operator hands, everything being done by
: means of paddle. The operator inform,
ed US that it was very bad to place the
O hands on the butter as it ruins the flavor
: and leaves an oily, greasy glaze on the
: surface. Alter the butter had been store
J, ed away, the bottles containing the mill
J. to be tested were taken out and equa
amounts Of sulphuric acid, namely H.
cubic centimeters, was poured into eacl
bottle and this was thoroughly shaken anc
IS the bottles were placed in the testinG
/ machine This machine is large rounC
piece Of tinplate and has "a cups tina
E. swing from one way to another, tie whole
e being incased in. large tin or zinc boz
having room for the cups to swing GU
-, freely. The bottles containing the mill
'. and acid are placed in these tin cups ant
r. this made to revolve about 600 revolution
Dr. to the minute for about five minutes; thel
!. the bottles are taken out, the remaining
. space in the bottles filled with hot water
After few more revolutions the lid is re
is moved and on the neck of each bottle, b
II means of the figures, the amount of butte
" Iat contained in each bottle is recorde
y and the patrons are paid for their mil
according to the amount of butter it cor
N tRlns.
~ After the testing was finished, "
III heard q terrific noise in the adjoinin
s. room to The creamery and on going in "
in found that the grist mill was running
a full speed, grinding out 25 bushels OF me;
y for awhile we departed, thinking the M
is iietta Creamery certainly contained mo-
than the name implies.
Eprn DUywony.