Hopkinsville Kentuckian., 1900-07-24
MILK CHURNED
Daily From Twenty Thousand
Cows by One Man.

There is Dane in Kansas City
who churns the milk from 10000
cows daily. 1t takes HIM only 40
minutes to churn l,250 pounds Of
butter, and he makes 10 Of these
ehurniugs a day In one days
churning he turns out more butter
than all the housewives Of Missouri
and Kansas combinedl
This wonderful Dane is A. M
Larson, butter maker for the Bra
dy-Meridan Creamery Company.
he learned the dairy business in
Denmark, and is said to be the
highest salaried butter maker in
the United States. The walls Of
bis workroom are covered with but
ter diplomas, one having been
awarded him at the Worlds Fair
in Chicago. He knows precisely
when the cream is 'ripe' for churn-
ing, knows Just what the flavor and
color should be, knows to a grain
how much salt to put in it-in fact,
knows it all
1t is an interesting sight 10 watch
the Transformation of cream into
butter in the place where Mr..
Larson works. The cream arrives
in large 10 and 20 gallon milk cans.
1t is poured from these cans into
five immense tanks holding 300
gallons each. In each tank is
metallic coil Of pipe, through which
is forced water from an artesian
we'll 600 feet deep. While the water
is running through the pipes, ma
chinery moves the pipes back and
forth in the vat, keeping the cream
in constant motion. This work is
all done at night, and after four
hours of the cooling process the
cream is reduced to d temperature
of 81 degrees. In the six or eight
hours remaining before daylight
the cream ripens, and in the morn
ing the smoothe satin-like fluid is
ready for the great churn.
The cburn is an immense
barrel 20 feet long and 10
feet through, which is revolved by
machinery, churning and working
the butter at the same time. After
40 minutes of revolving the churn
is opened and there are 1880
pounds of butter ready to be pack
ed in cans, wooden boxes and tubs
and to be nodded into countless one
pound "prints' - or bricks. That's
salt, said the butter maker. "We
use salt here by the carload. 1t
takes IS pounds for one churning.
There are 43 sklmming stations
within a radius of 90 miles Of Kan
sas City, which supply this great
churn with cream.
At each of these stations is sep
arator, which is run by machinery
and separates the cream from the
milk, the farmer or dairyman TAX
ing the skinned milk back with
him. The separator is a wonderful
machine. 1t performs the Office of
skimmlng the milk, only it doesn't
have to wait for the cream to rise. It
will take the milk within 30 minutes
after it comes from the COW, while
it is still warm and fresh and COW
cred with foam, and separate every
particle of cream from it. The milk
is revolved with tremendous rapid
ity, the cream coming from one
spout in the separator and the milk
from another, by centrifugal force.
Amoug some shipments of this
butter recently made to persons at
a distance was a consignment to
President Diaz, of Mexico. The
Mexican tariff on butter is 10 cents
a pound and the express charges
are u cents a pound, making the
butter rather expensive by the
time it reaches the city of Mexico
For shipments to tropical countries
such as this the butter is packed
in tin cans, which are Theoretically
sealed. Dickinson county is the
banner butter producing county of
Kansas. Kansas City Journal