The Aberdeen Democrat. (Aberdeen, South Dakota) 1???-1909, 1903-08-28
|[l MAKING
N ABERDEEN
ctpa,,Iaries Building up an. IN
immense Business.

Immense Business.
,,tersstlns Facts Concernlns Them
oro,u, can is coming to cut a
.,rs in the business Of the trans
,ion t companies and the dray
II fine city, but a much more more
.,nt one in the farm economy |
. northwest. The old saying
tna cows hoof is golden proves
trutbful from year to year, and
hoofs bring from the native
70, OF Dakota butter fat that
= make the best butter on the
d a fact nots generally known.
tter maker now engaged here in
ity. who has made butter In ll-
and Minnesota creameries,
the butter made from Dakota
eyceIs that made from the
Of the states above mentioned
geral respects. 1t has as good
better body and stands the
better.
ardeep has become a center to
cream is daily gathered from
te extensive territory. On the
hwestern from the south cream
rs far as from Canistota, Nc
county, and on the same line as
brth as Cakes. North and west
as far as the Milwaukee
Ines run cream comes in,
rom the south as far as Wolsey,
rom as far east as Summit.
Try farming, it must be re-
bered. is only in its beginning,
few farmers comparatively en-
in it and they operating in a
limited manner and to poor adj
bge. 1t takes time tosget a good.
herd together and experience
ndling them to make them do
best. Yet there is now paid
by the two creameries Of Aber-
each month an average Of
DO for cream. How
BUSINESS will grow in the future
De Judged somewhat byits growth
be- tile last year. The receipts
e Cold Storage Of crea IN for the
er day of last year were
pounds, while for the banner
bf this year the receipts were.
ppdnds.
E science Of butter making like
sciences is constantly advancing
rd improved methods, and to
the changing taste Of the con- I.
pr. For example, the Cold Stor--
Company here must suspend but
making for few weeks, shipping
n in the meantime, in order TO
more room for somewhat differ
methods. Mr.. Wright who is
3
ing for the plans for rearranglpg
plant to arrive, expects that a
ment WILDE put under the build
n which the churns willbe placed.
b there will be sufficient room fol
ing the necessary Yats for the new
bod.
hen cream is now received it i
tiled into a receiving vat from
BIZ it flows into whatis called ar
tor, which forces air through !.
trong pressure removing odGrou
IS, Then it is to be Pastlrizel y,
ling to 1870 degrees which process
Eroys all oblectiona5 5le germs in th
M. Ii the cream were the
rned the butter would be insipid
cfless. So the next step In tn
Pess is to give back the flavor. I
ns that what is flavor in butter
duced by the germs always presen
ream until Pasteurized. A proces
IMPLYING different germ OF dif1el
flavor which the consumer IA
be to demand, q taste the butte
ker maker must cater to. has bee
Used. This flavor that meets pr
ling taste is sharper, more decide
IN the milder flavor. Of the old fasl
ed butter. tt is obtained by pu
B into fresh milk 8 liquid Gale
amercial culture or natural starti
certain amount OF this milk ir
(gnated with the desired germ
tintothe cream before churning
en it, giving 1.-THE proper ac
ich produces the desired favor.
The product Of the Aberde'
ameries is about three carloads
tter per week, besides consid derah
Rt issold in the local market TO .
peers who at times are able
ure sufficient farm butter TO su
their trade.
pne of the surprising things g
fered In. lonkfnp SuD this creame