Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1897-09-30
CREAM AND SkIMMiLk.
How the Sale of Them May BE Success
fully Managed.

fully Managed.
Mr.. J. Bolliuger, who sells cream to
manufacturers, likewise ice cream, skim
milk and buttermilk to private custom
ers, and has made good thing Of 1T,
thus explains his method in The Rural
New Yorker:
The ice cream manufacturer always
takes back what cream is not sold In
case a great quantity is left over He
sells it TO hotels and boarding house
proprietors at a somewhat reduced price.
They serve it to their boarders instead
of pie or other pastry. But the real OBJ
jections and drawbacks are that during
the ice cream season the weather Is va
riable \ hot spell, during which 1t
seems impossible TO get enough cream
TO supply the demand, Is followed by a
cool wave, when the cows seem to make
up for lost time, and one Is puzzled to
know what to do with all the cream, as
very little is used. While this was IA
great worry l practically mastered the
obstacles in the following way: a rough
icebox Of suitable dimensions to hold
ten 30 gallon packing cans, with space
for ice around them, was erected. As
soon as | Lad more cream than was
used daily the ten cans We're packed i'll
ice, in the sane way il which ice cream
is packed. The Surplus cream was now
evenly divided among tie ten cans, and
all the cream sold was taken from these
cans. If ten gallons were sold, one gal
Ion was taken from each can, and the
IL Il f-g=
evenly divided again among the ten
cans. In this manner | 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 it, hot spell, that usually
followed, had uo teITOrs for me. But
when freezing old cream mixed with
new one must be careful and start the
freezer slowly and stop every few revo-
lutions ut first until the cream is at the
freezing point. If these precautions are
not observed, one is more likely to get
butter than icecream.
To handle cream i'll the above men-
toned way, perfect cleanliness i'll milk
ing and handling milk, and, above all,
in washing cans and utensils, must be
observed. We had good sized box in
which cans were washed first i'll cold
water. Then we could turn steam pipe
from the boiler into the box and heat
the water IN few minutes. Washing
soda being added, with the help of a
good root brush utensils We're 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 a ready sale for all the butter we
made To get rid of buttermilk and
skimmilk | started wagon lettered as
follows: Sweet skimmilk and fresh
buttermilk. Two quarts for 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 a healthful substitute.
Often in hot weather bread and skim
milk were relished by these working
people and their children for supper.
Pudding and custards were had oftener
than when milk had to be bought at 6
cents per quart the regular milkman' S
price 1t was but short time before
/ had a trade worked up that took all the
| milk l had, and often / did not have
enough to go 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 me standing order
for ten gallons a day. He used it to
mix up some bread dough, which he
sold for cream bread, and had big run
( ON it. But this milk was not diluted
| with water, and as cream was taken
from it by the cold, deep setting process
little more cream was left in it than
the separator now leaves. Separator
milk has very little butter fat remain
| ing in it and consequently may not be
quite so desirable as that from the
creamer.