Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1899-07-04
A THRIVING ENTERPRISE
Acme Creamery Of RoyaIton
Now Doing a Prosperous
Business.


was a Royalton visitor recently and
while there accepted an invitation to
visit the plant OF the Acme Crea merry
Co. located in the north end OF the
village. Our visit was not early
enough in the day to meet any OF
the large number of farmers who
supply the institution with milk,
but through the courtesy OF r. 5.
Flint, who Is operating manager of
the plant. we were given a general
idea OF the plant and some figures
in regard to the business manage.
ment of it.
The creamery is now handling
about 5000 pounds of milk daily
about one-half of which is supplied
by about thirty.five 81 the farmers
in that yicenity, who are milking on
an average about six cows each.
The other half is received from Il
branch at Dixville, in Buchanan
town. This branch is called a skim
ming station, it being provided with
a separator. which separates the
butter fat from the milk, and ships
only the cream to the creamery,
where it goes through the process
necessary to convert it into butter.
The machinery of the Acme cream
cry is the latest improved pattern land
the pr oduct is the very best article
of butter that can be made, finding
ready market in the Twin Cities
for the entire output which is about
1900 pounds per week. This cream
cry is proving a'great benefit to the
farmers, as it furnishes them a cash
market for their milk, gives them a
better price than they would receive
ii they would do the butter making
by hand, by reason OF it taking a
larger percentage of butter from the
milk than the hand process.
A short explanation OF the work
ing of the plant is given to us would
no doubt be interesting to many.
The milk is delivered to the cream
cry in the morning by the different
farmers who are supplying the
creamery. Each farmers supply ia
taken in, weighed and tested sepa-
rately. From tie scale tank the
milk is turned into a receiving tank
from which it is pumped by steam
into what is called the storage tank.
From the storage tank the milk
passes by gravity through a heater,
the milk and cream being separated
at - degrees, to the separator. The
separator in the Acme creamery has
just been added and is one of the
latest patterns, and will handle $500
pounds o! milk per hour. The older
process OF separation was by gravity
but the new process is by centrit-
ugal force. From the heater the
milk passes into rapidly revolving
tank, the cream being the lighter, re-
mains in the center and is forced to
the top and out OF the separator.
The skinned milk goes to the out
side and is forced out at the bottom
of the separator.
From the separator the cream
runs into cooling watts, where ice and
cold water are used to bring it to the
proper temperature for churning. A
new Dresbrow combination churn
and worker has also been added. By
a simple change this machine after
churning works the butter. taking
from 1t all the butter milk and bv do
ing so the butter will remain fresh
for a longer time than IL made by
the hand process.
The butter is packed in wooden
tubs, 80 pounds to the tub, and is
shipped each week. The skinned
milk after leaving the separator
goes to tank from which each one
of the farmers takes a percentage
according to the amount of new
milk furnished.
The farmer is paid not according
to the gross weight OF the milk fur
nished. but according to the amount
OF butter fat in his milk, which ia de-
termin"d by the test. The creamery
Is paying about II cents a pound, in
this way for the butter aud consider
ing that by this process the farmer
8 pa i'd for every bit OF butter his
milk contains, he is receiving a much
larger price than If he made the but
ter by the hand process.
j. H. Russell, the Royalton mer-
chant, practically owns the entire
plant and business, and it is he that
looks after the business end of the
concern. The creamery has a much
larger capacity than the present out
put, but it takes time to convince
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