The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1902-01-08
A NEW INDUSTRY.

The Montpelier Creamery Company,
which has its creamery in the rear of
the opera house block, is meeting
with marked success and deservedly
so, even though it has been in opera
ton but short time.
1t is dry season at this time of the
year for such an enterprise, but this
creamery already has over forty pa
irons and purchases the products of two
large diaries besides l.. NJ. Cam
ron, an experienced and practical but
ter maker, is the manager. He is
ably assisted by Fred b. Miles of Mid
dleseN. Churning is done four times
a week at present, and the average
weekly output of butter is 1000 pounds
The creamery is located in commo-
dious and clearly. quarters and is
equipped with up-tO-date modern APP
planes. While the creamery is pro
prietary, taking in the milk and
cream, converting it into butter and
marketing it, yet it is cooperative
and a helpful industry to the commun-
ity in many ways.
The farmer gets eighty pounds of
SKINNED milk back for every 100
pounds of whole milk he contributes.
and when the butter is sold receives
all there is i'll it, less the cost of max
ing and marketing. 1t is said on good
authority that the farmers expense
in making his own butter is on an a
verage six cents or even more per
pound. 1t is not much more work to
make 1000 pounds of butter at this
creamery than for the farmer to make
| 100 pounds, so at the cost of producing
the finished product is lessened and
the farmer is thus benefited.
The community is benefited in that
milk, cream and butter of uniform
grade can be procured at the lowest
market prices, milkmen can obtain
| a supply when their stock of milk
runs short and it brings people-the
patrons of the creamery-to Montpe-
lier to trade, instead of their going to
! other places where creameries are es-
tablished.
The creamery proper occupies the
entire ground floor of the building
and consists of two spacious, well
lighted rooms. The floors are of &C.
ment on which the watts, separators,
large box churn and butter worker
rest all located with view to aug
ment the greatest convenience in do
ing the work.
In the basement is boiler which
furnishes steam for heating the build
ing, ripening the cream and other nee
essary purposes. A tive-horse cleo
trio motor is located III the upper
story of the building and supplies am
pie power. The upper floor is also
used as a store room.
The king of machines among the
equipment is the Babcock tester
Composite samples of the milk and
cream received are taken and tested
in this machine bi-monthly. The i'm
portance of this machine lies in the
fact that by these tests the patrons are
protected, as it enables the operator
to determine how much butter fat is
contained in the milk or cream con-
tributed by each patron, and he is
credited accordingly.
The tests of different milk average
$50 to 6. 30 per cent and of cream
from sixteen to thirty-siX per cent
| Thus will be seen the value of the
tester, for were it not for this ma
chine the patron contributing the least
butter fat would receive as much as
the one supplying the highest per
cent. The tester is an equalizer
Mr. Cameron is to have a display of
| his product at the meeting of the
| Vermont Dairymen's Association to
be held in this city next week. He
is also glad to welcome visitors at the
creamery at all times