The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1895-09-14
THE MODERN CREAMERY.
q Has Not Destroyed the Poetry of IN
life of the nalrV


How many readers have seen creamerv
J In action and know exactly how butter Is
made by the method which has taken the
place Of that once in vogue In every farm.
IRIS dalryi At Stowe, VI, Is a good specl.
/ men of these new tangled" ways ~ treat
Ing cream, and one who wishes to spend
forenoon In pleasant survey of an interest
Ing work would find himself repaid fot
seeking out this cool. clean building in
Svely town. First of all, unless the cream
NY is cooperative one, the milk must be
bought, and In any case the farmers for
uiles around must bring or seud In their
milk. Generally all the milk that farm
produces is sent. Sometimes the creamery
uses over 1000 pounds day, pound" Of
milk usually filling n "scanty" pint.
The milk is not paid for by measure, for
TINT would he most unjust The man who
had Jersey cows would then receive no more
than the owner Of animals which are large
/ mixers" but whose milk Ia Of poor quail
lty. So the milk is tested by the use Of an
acid and paid for according to its percent
age of butter making quality.
Early IN the morning this new milk is
made 10 flow very steadily into a receiver.
aud there IL comes In contact with cy lin
drical vessel which IL whirlng mt the rate
Of 400 revolutions a minute. This mo
tion has the effect of separating the cream
from the milk. As the milk Is heavier it
falls to the outside Of the vessel. where II Ia
carried of 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 permanently
4 L.. I. n
ried of by pipe of its own. IL flows into
a large oblong tank in the next room. aud
there, protected by thin cloth from dust
and flies, It stands for IS hours, since but.
ter has "A richer taste II the cream is allow
ed to ''ripen" little.
The enormous churn which receives the
cream when it is ready for the second proc
ess is in shape exactly like those used by
many farmers wife and turns bodily with
every revolution. 1t is, however, moved
by steam power and not by 'elbow grease"
and the buttermilk il finally drained of
through the floor into enormous watts.
And when the butter has come" what
delight TO see It workedl Great yellow
masses, usually about 90 pounds in guam
tity, are spread In a broad circle upon a
round table. Immediately over this table
are two grooved, wooden rollers, and when
the table is set ia motion by machinery 1t
slowly turns about under the rollers, which
are at the same time revolving. Thus the
buttermilk Is quickly and elfectually
pressed from the mass, and it lies spread
out ready for sailing.
As the table turns woman shakes over
the butter fine salt from sieve, an ounce
Of salt to a pound of butter, and when
few more revolutions of the rollers have
worked it In the butter is made.
1t is then rapidly packed into small tubs,
covered with cloth and thick layer Of
salt, ,or is made into beautifully regular pats.
These pats, each weighing pound, marked
with quarter pound divisions, are wrapped
up in white paper and then placed In very
ingenious receptacle formed of thin wood,
made 80 as to bend in the proper places and
form little box.
When one views the cleanliness and pre-
cision which go with this work done on SC
large a scale, he cannot help being con.
vinced that the creamery has not destroyed
the poetry which still clings about the life
Of the dairy.-Youth's Companion.