The record-union., 1896-09-12
Women Manage Horses
Like Experts
Butter Making Exhibitions at the
Pavilion.
Exciting Racing Events at the Park
Yesterday.
Six Races Billed for To-Day Also Another
Stock Parade Special Concerts
on Sunday.

While the attendance at the Pav1l-
ion was not perhaps quite as great
last evening as on Ihursoay'
still there was big crowd pres
ent, and interest in the different dis
plays seemed to be unflagging. 1t was
noticed that the poultry exhibit drew
larger crowd than had yet VISITED IT,
while the gallery seats were hlleo With
lovers of good music.
One of the principal features of the
evening was the creamery eAhpll'
which was running in full blast. There
was during the entire evening a contln-
uous stream of visitors, each eager 10
see the process by which the principal
product of the dairy was manufactured
and they were gratified by seeing near
IL fifty pounds of beautiful golden but
ter extracted from the cream Whlle
they waited"
By the present modern dairy methodS
the e-honored custom OF allowing
the cream to rise to the top or the MIX
and then skimming it off is done away
with and a mechanical process ID
brought into requisition Dy Whlch LIE
cream Is separated from the mix at
really rapid rate. The method is paseo
on the fact that the cream or oliy SUI
stance, being lighter than the mlIh' Will
rise to the top and separate OF lts own
accord If allowed to stand, and the ma
chine is simply an assistant of nature
The milk is fed into a hollow cylinder
which is SO geared as to make $500 rev.
olutions minute. The milk, pelhs
heavier than the cream, according TO
the laws of centrifugal force, naturally
moves from the center, driving the
lighter substance (the cream) to the
center Of the revolving cylinder. Thence
If is carried by a tube into conductor
Or sno,1t and deposited in a cream vat,
while the milk is taken up by a TUBE
reaching near the bottom and outer cage
Of the cylinder over the upper edge ana
into a vat set apart to receive the milk
Both tubes are Of the siphon order ana
work mechanically. It is no SLOW WORK,
either, this separation business, ana
the machine in use last evening hao q
capacity of 1900 pounds Of milk an
hour.
After being separated from the milk
the cream is allowed to stand twenty
fours to "ripen" before being churned,
and one OF these same churnings was
turned out for the edifcation of the Wis
itors last evening.
To begin with, creamery butter max
ing is a mathematical business. The
butter-maker, like the careful fellow ne
is, wants to know just where he is
at" so before beginning operations he
weighs his milk.
The next step is to get his churn at
just the right temperature, and in do
ing this, if it happens to be warn-as
1t was in the Pavilion last evening-he
dumps bucket of water and several
buckets Of ice into the machine. and
then pulls the belt"
When the proper temperature has
been reached the cream is poured into
the churn and the machinery started,
and then the workman has nothing to
DO except tap the churn to let out the
accumulation Of gas. until the butter
has been pounded together
Then the churn Is tapped and the
buttermilk drawn off, after which a can
of water is put in, together with a
quantity of salt, the machine once more
revolves, and the first process Of wash
Ing the butter is complete in a very
short time.
Next, the butter is removed from the
churn and placed upon a convex cir
cular table which is 80 geared that by
attaching the machinery it revolves
Slowly. resting upon OF near the IdDie
are two conical ridged wooden rollers
which press upon the butter, squeezing
the water from it without-which is the
point aimed at-breaKing the grain.
The butter is worked with paddles un-
der the rollers, and the salt Can ounce
to the pound worked in. Around and
around revolves the table, until finally
the butter lies upon 1t in a firm, COM
over.
This was the attraction witnessed by
visitors last evening, and it will be con-
tinued each evening until the fair
closes.
THE MUSIC.
Much interest is being taken in the