The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1896-05-22
FOR GOOD BUTTER
Champeny'S Creamery Finished and They
are Taking in Milk Every Day.
The Plant Described.
One Of MitChelPS School Teachers Called
to the PrincipalShip OF a Minnesota
School for the Next Term.
FOR DECORATION DAY
4 Program Arranged for Exercises to bt
Held on Memorial Sunday and
Decoration Day in Mitchell.
THE NEW CREAMERY.

A Grand Investmunt for Mitchell and
Farmers Tributary to It.
The creamery project which has been
under discussion since early in the
winter is now an absolute reality, is
finished, taking in milk and turning
out butter every day. Last Thursday
morning the machinery was started and
the first milk was passed through the
separator and everything worked to
nicely, since which time business has
increased very perceptibly every day.
The building is model one in con-
struction, 40x50 feet, two stories high
and was erected by Champeny Bros in
the rear of their department store.
The first story of the creamery is built
of granite rock laid with cement, while
Gladstone was used in constructing the
upper story. The building presents a
solid exterior appearance and upon
going inside one is impressed with the
same solidity. The floors and walls are
all covered with cement and plaster
which obviates any odor arising from
the milk, which, too, is further pre-
vented by the sewerage connection with
the creamery, so that it can be cleaned
quickly and with very little trouble.
Milk is received from the patrons at
the west door, near which is the large
weighing can. The milk is dumped
into the can, weighed the amount
placed on monthly sheet in plain
view, and then emptied into a 600 gal
Ion vat, from which the milk is con.
Quoted into the separator. This is a
simple yet an ingenious piece OF ma
chinery, which is capable of separating
1000 pounds OF milk per hour and to dc
this work a very high rate of speed is
maintained, the separator making 5000
revolutions per minute. When the
milk leaves the vat to run into the sep
arator it is heated by steam to TEN
perature of IS to 50 degrees, which
makes it easier of separation. The
cream is run into two 400 gallon vat
while the milk is conducted into a 6O|
gallon vat on the second floor, from
which the farmers receive their pro
portion of skinned milk or buttermill
as they prefer. The cream is allowed
to stand "a hours before churning b.
which time it reaches the proper stag
for producing good quality of butter
A 600 gallon churn receives the cream
and in a half hours time the butte
is produced. A butter worker, run b
steam power, stands by the churn an
receives it's product, from which it
: packed in tubs and placed in the col
$ storage room awaiting shipment O
q the second floor is the Babcook mil
! test which is a necessary piece of ms
: chinery iE creamery. At varioU
s times during the month q sample
:, taken from each patrons milk, place
:. in q sealed bottle and about four time
e in the month the fluid is testedss in th
:. Babcock machine which shows accu
e ately the amount of butter fat in tt
d milk and from thispercentage recorde
J. by the machine monthly settlement
e made with the patrons.
y In the main room there are four d
y pressed floors, the first being where Il
=. milk is received. the second holdir
c. the milk vat, the third contains Il
is separators and two cream watts, viii
u on the fourth is the churn and butt
d. worker. At the south end OF the low
t. floor is the cold storage roc
st with a capacity OF storing 1900
It. pounds of butter. At the nor
o. end is the engine room containing t
n. engine and boiler, both of 20 ho1
se power capicity and also an INNER
?. cistern holding 400 barrels of watt