Morris tribune., 1895-10-30
THE LARGEST CREAMERY.
Result Of Cooperation Between FARMERS
and Business Mon.

The FRANKLIN county creamery ~
Gated at st. Adams. VT, is conceded t.
be the largest in the world. To the Wis
itor who sees for the first time sucl
vast quantities of cream, the product O
over 30, 900 COWS, poured into batter,
of ID mammoth box ohurns, each witt
q churning capacity of 500 pounds O
butter, and this process repeated severa
times the same day, the thought comes
as to how it is possible to concentrate 81
vast an amount of cream. was tolt
that ten teams were constantly employ
ed bringing in cream from the surround
ing country. while two express cars
were sent out every day over the Contra
Vermont railroad to gather cream alone
the route as far as Richford and ESSEX
junction, each about S5 miles distant
and up the Lamoille valley as far al
Cambridge junction, about 40 miles
distant. The daily output of butter dur
ing the summer months runs from H..
900 to 10000 pounds, decreasing to
perhaps one-half that amount during
the winter months, but the creamery is
kept running all the year round.
The association would like to see
more winter dairying practiced by the
farmers, believing that the increased
price paid for cream during the winter
would fully compensate them for the
extra feed and care required. The proc
ess of handling the cream at the Frank
lin county creamery is similar to that
% Tn ixy
all their milk is stripped of it's cream
ut tho separating stations in various
parts Of the county near to where the
milk is produced, thus enabling the
farmer to deliver his milk near by and
return home with his portion of skim
milk. There are now Sd separating sta
tions in operation connected with the
creamery, and new requests are con-
stantly being made for others.
The plan Of organizing 40 large a cor
poration originated in the minds Of
few of Franklin county g most prosper
Gus farmers and business men and re-
suited in organization in the month of
October, 1890. The newly formed asso-
citation at once commenced to construct
a creamery building 1870 feet long by so
wide, two stories high above the base
ment, and when completed had it fitted
with the best butter making appliances
that were known.
The association is doing prosperous
business, and with almost general salts
faction to its patrons. for it is in one
sense CO. operative, the association charg
ing about 8 % cents per pound for. gath
ering the cream, making and marketing
the butter, and the patrons get the full
benefit of the market price, which is
considerably in advance Of dairy or Or
binary creamery butter prices.
The process Of making butter is about
the same here as in other first class
creameries, but their method of cooling
the atmosphere deserves special men
tion. The process rooms and storage
room are supplied with pipes running
horizontally on the side walls through
which ammoniated brine is forced, and
the effect produced thereby is greatly to-
lower the temperature. The rooms may
thus be kept at any given degree of tenn
perature that is required at all seasons
of the year. thus entirely doing away
with ice as cooling agent. Cor. Rural |
New Yorker
Dairy and Creamery.
A delegation Of 100 members of the
British Dairy Farmers association will |
visit Canada shortly. They want to
learn all they can concerning Canadian |
butter and cheese making. Evidently |
they do not know there is any butter |
and cheese making country south of the |
Canadian line.
1t is fact that on the average the |
United States does not make so good |
cheese as Canada does. The reason is
that we try to reap too large profit with
filed cheese and other denominations. |
BY the time that our cheese trade has
1ioated over to Canada dishonest Ameri-
can makers will find out that honesty ia
the best policy even when we are only
honest from policy.
The example Of Minnesota university,
IN opening summer school Of dairying
for farmers wives and daughters, is to
be commended to the agricultural col
leges of every state in this Union. The
session was joyous holiday to the hard
worked women who attended it. There
was not only instruction in dairying
and the best methods of making at home
many kinds of favorite fancy cheeses
and the best grades of butter, but there
was also set of laboratory lectures ON
cooking. The food of our farm people
is often very bad, simply because their
wives and daughters do not understand
the scientific preparation of food. When
farm women know how to make choice
butter and cheese and bow to cook eco
nomically and scientifically, then our
agricultural population will be richer,
healthier, happier and handsomer.
The cooler milk is run through the
separator the better the flavor Of the
butter will be, an experienced creamery
man says. The warmer the milk the
more cream will be separated, it is true,
but this butter maker says that the
favor Of the product suffers. Still the
milk has to be heated Or the cream
will clog the machine.
1t is only the green second growth of
sorghum that hurts cattle or other ami