Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-08-03
CREAM AND SKlMMILK.
uow the sale of Them Mny Re Success.
fully Managed.

uow the Sale of Them Mny he Success
fully Managed.
Mr.. J. BollingeT, who sells cream to
manufacturers, likewise ice cream, Bsim-
milk and buitormilk to private custom
ers. and has made good thing ~ it,
thus explains his method in Tho Rural
New Yorker:
Tho leo crcnin manufacturer always
takes back what cream is not sold in
case great quantity is left over. He
sells it to hotels and boarding house
proprieturs At q somewhat reduced price.
They serve it 10 their boardcrs instead
of pie or other pnstry. But the real nb-
jections and drawbacks arc that during
the leo cream season the weather is va.
riablc. A hot spell, during which it
seoms impossible to get enough cream
to supply the demand, Is followed hy
cool wave, when the cows seom TO make
mp for lost time, and ono is puzzled to
know what to do with all the cream, as
very little ~ used, Whio this was
great worry / practically mastered tho
obstacles in the following way; A rough
iccbox of suitable Dimensions to hold
ten 20 gallon packing cans, with space
for ice around them, was erected. As
soon as | had moro cream than was
used daily tho ten cans were packed in
ice, in the pame way in which ice cream
is packed. The surplus cream was now
evenly divided among the ten cans, and
all the cream sold was taken from these
cans. II ten gallons were sold, ono gal
Ion was taken from each can, aud the
fresh cream, ~ soon ~ skinned, was
evenly divided again umong the ten
cans. In this mUunCr | kept cream
sweet for ten days and over. thus It'd
ing me over cool spell; then, with
lot Of cream On hand and daily sup
ply added to 1t, a hot spell, that usually
followed, had 10 tcrr0rs for me. But
when freezing old cream mixed with
new ono must ho careful aud start III.
freezer slowly and stop every few rovo-
lutions at first until the cream ia at the
freezing point. If these precautions aTe
not observed one is more likely to get
butter than icecroan.
To handle crcum in tho nboyo mon
toned way, perfect cleanliness IN milk
ing and handling milk, and, above all,
in wishing caus and utensils, must ho
observed. We had good sized box in
which cans were washed first in cold
water. Then we could turn u stcnm Pipe
from the boiler into the box and heat
the wntor in few minutes. Washing
soda being added, with the help Of
good root brush utensils wcro washed
perfectly. After washing steam was
turned into the cans until they were
very hot, thus securing the best results.
sometimes, however, cool spell lasts
unusually long, and we were Obliged to
churn some OF the oldest cream, but we
had n ready sale for all the butter we
made. To got rid of buttermilk aud
sSimmilk | started wagon lcttcred as
follows: Sweet skimmills and fresh
buttermilk, Two quarts for b cents. "
This wagon was run at first on the
streets where the employees of factories
and shops lived Instead Of using tea or
coffee with their dinners, ice cool, sweet
skimmilk proved hcalthful substitute.
Often in hot weather bread and skim.
milk were rolishcd by these working
people and their children for supper.
Pudding and custards wero had oftener
than when milk Ind to be bought at o
cents per quart. tho regular milllmans
price. IL was but short timo before |
had a trade worked up TINT took all the
milk j had, and often did not have
enough to 70 around. People ON other
streets soon left word for the wagon to
call there Boarding houses and bake.
shops soon became steady customers,
and one baker gave inc standing order
for ten gallons day. He used it to
mix up some bread dough, which no
sold for cream bread, and had big run
on IT. But this milk was not diluted
with water, and as cream was tukcn
from it by the cold, deep setting process
II little moro cream was left In it than
the separator now leaves. Separator
mill, has very little butter fat rcmuiu-
ing in it md consequently may not be
quito so desirable AZ that from the
Clpllnpr