The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-04-30

Next comes the creamery. and in
Onls tne South has disadvantage, and
owing to the warm temperature, and.
therefore, the system of establishing
large creameries are very important.
In this respect I may be able to give
you information of some value.
The following is description and
expenses of very commodious cream
cry that have just completed:
The main building is 2Ox24 it,, with
an l. IN front, where receive the milk,
and is 5x8, and an engine house with
shed roof 1Ox12. Cost of build, with
slate roof, $500; second hand ten-horse
power boiler and engine, $40; second
hand DeLaval separator, rebaIanced
and as good as new, 800; 300. gallon
milk vat, $50; fire beam scale, $25;
other machinery, obCut 5000. So that
the cost of the entire plant is about
$1,000.
This creamery will have a capacity
of from four to six thousand pounds
of milk day.
The difference in the various makes
of good separators varies very little,
the main feature is to know how to
run it, and have all the machinery in
good running order.
The most important machine in
dairy or creamery is Babcock tester.
With this machine dairyman can tell
the value of the COWS he buys or sells,
as certain the value of the milk of each
COW, and results of the different kinds
of feed. With the aid of the Babcock
machine the creameryman is capable
of paying his patrons for whatever
they bring, which is the only honest
way of buying milk. He will also be
able to ascertain whether his separator
is taking all the fat, and to see if there
is any butter left in the buttermilk.
A separator to do good work should
make about 1900 revolutions in one
minute, and the milk should have a
temperature of from 75o to 800; the
cream should be run over a cooler and
reduced to from 500 to 600. The cream
should be kept in as low temperature
as possible, but in no case freezing.
The cream should be ripened and
churned at about $50. from which we
get the best re suits. The butter should
be churned in granules only, and the
buttermilk washed out of it; then put
on the washer, salt about one ounce to
the pound and slightly worked.
The best way is to pack the butter
in pound prints, wrapped in parch-
ment paper, cLvered with tinfoil, and
stored in a dry, cold air cold storage
at 400 above 0. have kept butter in
such room for over six months, so
that the most critical critic could not
detect it from fresh butter Such but
ter sells at from five to ten cents above
the market price.
A cold storage right at the creamery
seems to be the great secret of success,
es butter stored in the cold storage,
right from the churn and kept in them
to give the best of satisfaction.
During the summer season there is
more money in shipping sweet cream
and making ice cream than in making
butter. The manufacture of ice cream
by creameries is developing rapidly in
the North. 1t is surprising how rapidly
large trade can be established by sup
plying good, honest, straight ice cream,
and driving out of the market the
bogus bakery ice cream.
There are, however, two serious draw
backs the dairyman has to contend
with: First, the manufacture of oleo-
margarine, or bogus butter, which
should not only be restricted, but the
manufacture and sale of the bogus
stuff should be absolutely prohibited.
and I hope that your legislature will
pass aeprohibition olemargarine law in
this State, and next is the tuberculosis
scare or fad. This matter have given
considerable attention. l have read
every work, bulletin, or pamphlet on
the subject could get hold of. In all
nv experience I know of only one
animal that actually died of tubercu
lCsis. I also find, by careful reading,
that not a single case is on record
where tuberculosis was transmitted
from a COW to the human system, and
! that the whole matter is a supposition
I also find that the tuberculine test is
not reliable and has failed in a good
many cases, and the whole system has
a tendency to scare ignorant city people
from using milk and butter, and ere
ates a desire to use the bogus stuff.
firmly believe that there are twice as
many human beings affected by tuber-
culosis as COWS.