Perth Amboy evening news., 1905-11-17
BIGGEST CREA uERY.
BUTTER PROCESS In WORLDS
LARGEST PLANT.
Averages $4,000 Pounds of Butter q
Day-Twsnty Thousand Farmers
Send Cream - Cream Alone
Nets $25o.O 600 a Month.


Topeka. KAHN what is reputed
the worlds largest creamery. enough
butter Is made daily 10 provide a pat
OF it for 5000, 600 people. Fifty.fve
thousand pounds is the average daily
output of the Continental creamery
here. This quantity. in one-pound
rolls laid end to end. would make q
string five miles long. In one e4.hour
run the concern turned out $4,000
pounds.
Five years & the Continental was
built and put into operation on an en-.
tirely new plan. Instead Of receiving
the Whole milk it gets only the cream.
The farmer patron has a hand sep.
arator. As soon as the milk is drawn
from the COWS ii is run through this
machine.
The skim milk Is fed at once 10
pigs and calves, warm and sweet,
worth almost as much for feed as be-
fore the cream was removed. The
cream is gathered by the representa-
tive OF the creamery. and hauled or
shipped to the factory.
Under the old system, the farmers
WIFE drudged at the entire process Of
butter making. Now the men do the
milking and separating-the factory
does the rest.
The farmer used to market his but.
ter at the country store at low pricce
for groceries and c~alicoes at a high
price. Now the cream is made into
a high-class article worth twice as
much in the market as country but
ter, and brings the farmer nearly twice
as much money as he used to get from
his cows.
The Continental creamery plan is
very popular among farmers. 1t has
pushed out along all railroads, even
to the western border of the state.
Some cream is hauled 400 miles. The
company has its own refrigerator cars
for handling cream and butter.
1t has 500 cream-receiving stations.
It's patrons number 20, Kansas
farmers, who receive an aggregate of
$25O,OO0 per month, although as in
%dividuals few keep more than a half
NONNAA SOWos Il a AlCI6 dlC Dlch6tu WItH
the system and are gradually increas-
ing their milk production. They find
the semimonthly check convenient to
have, especially during dull seasons.
/. In the factory everything is done
accurately. An expert examines each
can of cream as it comes In grades
it into first and second class, or re.
jects 1t entirely. From the receiving
vat the cream goes to the Pasteurizer.
where It Is heated to $50 degrees. then
cooled to 70 degrees for ripening.
Ripening is important. IL controls
the flavor OF the butter. Flavor is
caused by bacteria and a starter con.
tanning bacteria that gives a desirable
flavor is added to the cream at the
beginning of the ripening period.
A record is kept at every step and
feature in the o~peration-the hour the
cream Is received, the amount of but
ter fat It contains, its acidity and grade.
During the ripening process frequent
chemical tests are made for acidity,
and when sour enough 1t is cooled TO
the proper temperature and churned.
These records are all handed TO the
butter maker, and he knows just how
much and what kind of butter he will
get: also how much salt and color to
add.
The buttermilk Is drawn off and the
casein extracted, dried and sold to pa.
per manufacturers to be used as q
sizing material. The butter is cooled
down. printed, wrapped in sealed pack.
ages by neatly dressed girls, and
placed In storage to await shipment.