Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1895-08-29
THE HEIZER CREAMERY
An industry of Great Importance
to the Farmer.
What the Institution Is Doing TO Show
the Way Out to the Toll
ing AgFicuIturistt

from the Se1k1rk limited" express at
the village of Heller the other day he
was too late to witness the morning
delivery Of milk by the 1872 patrons of
the creamery. We found Superintend-
ent Will Schwier and his gentlemanly
assistants, Henry Myers and Chess
Nichols, however. as busy as bees look
ing after the mornings accumulation
of lactael fluid, preparatory to making
it into an unctu0us substance as fine
as ever tickled the palate of an epicure.
The creamery building stands bnt a
short distance from the depot; is of
frame, about 6Ox80 feet in size with
stone engine house addition on the
north about 20X20. A 15-horse steam
engine furnishes the power necessary.
The west portion of the building proper
is occupied by an ice house of 200 tons
capacity and the cold storage plant of
the establishment. The upper floors
are occupied by the Office and the box
making rooms. These rooms are packed
to the ceiling with butter tubs and
other necessary supplies. The box
material is so cut that no saving or
fitting is necessary-they have only to
be put together.
The milk is hauled to the creamery
in large tin cans and weighed. Each
customer has a number and after his
milk is weighed few ounces of the
fluid is placed in a Theoretically sealed
glass jar bearing the number. The
fluid sample is kept fresh by adding a
solution of corrosive subIimite. At
stated intervals these samples are run
through an ingeniously constructed
tester, which shows to a nicely the
amount of butter fat contained in 100
pounds of the milk, and the farmer is
paid according to the results of this
test. This plan gives each customer
an accurate knowledge of what results
accrue from certain kinds of feeding
and the superiority of high grade stock
over the common mich cow, resulting
in an Improvement of the grade in
striving for the highest results in but
ter fat to the Quantity Of milk pro-
duced.
We shall not attempt to describe the
manner in which the milk and cream
are separated. Two separators are
used at Heller and the work is so
thoroughly done that not the faintest
trace of cream is left in the milk.
The aararat0r iS ON tho -,riuoiDIa oe o.
top. hollow in the center, and the
centrifugal action of the fluids in at
tempting to recede from the center, or
axis, Of motion divides the denser from
the lighter fluid, each finding separate
outlet. Great care is necessary in this
operation; the temperature of the milk
and the rate of speed being matters of
great moment. When we dropped in
the separator was running 5000 revo-
buttons minHte-a speed of five miles
minute.
The cream is permitted to "ripen"
after separation and is then churned.
The churn is huge square affair,
turning on pivot and is daily produc-
ing about 700 pounds of butter al
though its capacity is much greater.
The butter then goes to a revolving
table, where the salt is added and it
is thoroughly worked, afterward going
into cold storage and then to the
molding and packing room, where it
is nodded into pound bricks, neatly
wrapped in parchment paper and is
ready for market.
The product of the creamery finds a
ready sale, most of it going to Colorado
and to Boston. Mr.. Schwier tells us
they are unable to supply the demand.
Everything about the creamery is
scrupulously neat, clean and whole
some and presents most inviting ap-
pearance. Mr.. Schwier is justly proud
of diploma awarded his product at
the Worlds fair. He certainly ranks
among the foremost buttermakers of
the land and has succeeded in making
the Heller creamery an institution of
which the whole state is proud-known
far and wide for the excellence of its
product.
The company also have at the present
time about $50 head of hogs fattening
in the corrals west of the creamery.