The Aberdeen Democrat. (Aberdeen, South Dakota) 1???-1909, 1903-08-28

Some Interesting Facts Concerning Them

Some interesting Facts Concerning Them
The cream can is coming to cut a
big figure in the business OF the trans
portation companies and the dray
lines of the city, but a much more
important one in the farm economy
of the northwest. The. Old saying
that the cows hoCf is golden proves
more truthful from year to year, and
those hoofs bring from the native
pastures of Dakota butter fat that
goes to make the best butter on the
market. fact not so generally known
A butter maker now engaged here n
the city. who has made butter in IL
linoS and Minnesota creamerles,
SAYS the butter made from Dakota
cream excels that made from the
cream of the states above mentioned
in several respects. 1t has as good
favor, better body and stands tie
heat better.
Aberdeen has become a center to.
which cream is daily gathered from
quite extensive territory. On the
Northwestern from the south cream
comes as far as from Canistota, Nc
Cook county, and on the same line as
far north as OakeS. North and west
from as far AS the Milwaukee
branches run cream comes in,
and from the south as far as Wolsey,
and from as far east as Summit,
Dairy farming, it must be re-
membered, is only in its beginning,
but few farmers comparatively en-
gagged in it'and they operating in
yerv limited manner and to poor adj
vantage. 1t takes time to get good
dairy herd together and experience
in handling them to make them do
their best. Yet there is now paid
out by the two creameries OF Aber-
deem each month an average Of
$4,000 for cream HOW
the business will grow in the future
can be Judged somewhat by its growth
during the last year. The receipts
at the Cold Storage of crea IA for the
banner day of last year were
10000 pounds, while for the banner
dav of this year the receipts were
27,OO0 pounds.
The science OF butter making like
other sciences is constantly advancing
toward improved methods, and to
meet the changing taste of the con-
suner. For example, the Cold Stor-
age Company here must suspend but-
ter making for few weeks, shipping
cream in the meantime, in order TO
make more room for somewhat differ
emit methods. Mr.. Wright who is
waiting for the plans for rearranging
the plant to arrive, expects that d
basement will be put under the build
ing in which thechurns WILDE placed.
Then there will be sufficient room for
placing the necessary yats forthe new
method
When cream is now received 1T is
emptied into a receiving vat from
which it. flows into what is called an
aerator. which forces air through it
by strong pressure removing odorous
gases. Then it is to be Pastufized by
heating to 1870 degrees which process
e II ah ieehienahleg germs IN the
cream If the cream were then
5schurned the butter would De InsipIu,
aayorless. So the next step In the
nrocess is to give back the flavor. 1t
seems that what is flavor in butter is
produced by the germs always present
incream until Pasteurized. a process
of supplying differentgerm or differ,
emf, flavor which the consumer has
come to demand, taste the butter
maker maker must cater to, has been
devised. This flavor that meets pre-;
yailing taste is sharper, more decided
than the milder flavor Of the old fash
ioned butter. It is obtained by put
ting into fresh milk liquid calico
commercial culture Or natural starte.
certain amount Of this milk i'm
i,repnated with the desired germ 4
put into the cream before churning ii
ripen it, giving 1.-THE proper acit
which produces the desired flavor.
The product Of the Aberdeen
creameries is about three carloads q
butter per week, besides onsiderabl'
that is sold la the local market to th'
grocers who at times are unable =
secure suflicient farm butter to sup
ply their trade.
One Of the surprising things dis
5covered in looking up TINS creamer.
business Is the fact that ulIers j
scarcely any demand on the part 9