The Athena press. [volume] (Athena, Umatilla County, Or.) 18??-1942, 1896-03-13
A MODEL CREAMERY
The Process of Manufacture
of Creamery Butter.
A STATE DAIRY SCHOOL.
The Weighing ofMilk and the
Temerature Maintained.

The PREss for some time has been
advocating the establishment Of a
creamery in Athena, and from a
number of farmers it has received
encouragement in the stand the
paper has taken in the matter j. e.
that a creamery would pay here
and be great benefit to our farm
ers. The following article, taken
from a Pullman, WASH paper,
is descriptive of the Washington
agricultural college school:
"A reporter of the Pullman Tri-
bune has visited the Washington
| agricultural college school now in
session and makes some interesting
observations.
"The dairy building is situated
few rods east and south Of the res
ervoif, and is supplied with artesian
water 1t is only few rods from
the large main that drains the col
lege farm, and has a complete
drainage system connecting it with
this main. The cost Of the build.
ing was about $500, and its equip
ment about the same amount. II
is situated. on gentle slope which
makes the gravity plan upon7which
it is constructed, very convenient.
It is so constructed that the milk
may flow from from each piece of
| apparatus to the next insuccession,
without having to be lifted, except
in the case Of the skim milk, which
is lifted by steam pump. On the
upper side Of the buildingi is plat
form upon which the milk cans are
unloaded. The milk is then poured
from the cans into the large weigh
can. The weigh-room is about six
by eight feet; set of shelves upon
the W Ill hold number Of pint jars,
each of which is set apart for a
patron. When a patrons milk is
weighed, a sample Of it is taken by
means of Scoville milk sampler,
and is placed in jar apart for that
patron. Some poison is put in
these jars to keep the milk from
clabbering. Each day sample of
the milk brought in by this patron,
is added to the former samples,
/ and at the end of the week, this
mixed, or composite sample is
tested for butterfat. The per cent.
OF fat in this sample multiplied by
the number of pounds of milk de.
livered, shows the number OF
l pounds of butterfat the patron has
| furnished during the week. The
amount of milk brought in daily
brought in daily by each patron is
kept on a ruled sheet on the wall
near the weigh.can.
"After weighing. the milk ls con-
Quoted, by means Of a tin pipe
passing through the wall Of the
weigh room, to the large receiving
| vat on a platform four feet lower
| than the floor Of the weighing-room
From this vat it flows by mears Of
an automatic governor into small
tin heater-vat, which has steam
connections. In this vat the milk
is heated to a temperature Of 85
degrees. From here it flows
through an automatic valve into the
separator where the cream is re-
moved from it. The cream then
flows from the separator over the
cream cooler, into the large double
cream vat where it remains until
ready to churn. The skim milk
flows into a large can, from which
it is lifted by means of the steam
pump before mentioned, and carried
to the skim milk tank in the upper
part of the butter-room, and is al
the same time heated to a tempera
ture Of about 165 degrees. 1t is
thus heated in order to kill the
bacteria in it, and thus prevent il
from souring. 1t is removed from
this tank by the patrons as needed
each one being given about u
pounds of skim milk for each 10(
pounds of milk delivered. The
cream after having been refined Il
the proper degree is allowed to flow
.. through the wall between the cream
room and the butter room, By
means of another tin pipe into th
churn which is on a still lowe
level.
@The churn is of cedar and has
capacity OF 300 gallons. The tenn
perature at which the cream i
churned varies from so degrees t,
81 degrees. Butter churned at thi
low temperature comes from tn,
churn very free from buttermilI
which renders very little working
necessary, and adds greatly to it
I keeping qualities. After beinI
salted, an ounce to the pound, tb
butter is worked lightly to incor
J porate the salt into it and is thel
nIaced ia cold storage till the mex