The Montgomery advertiser., 1905-12-24
BUTTER MAKING
UP-To-DATE MACHINERY THAT HAS
 REPLACED THE CHURN.
It Turns Out by the Ton Better Butter Than Was Made on the Farm The Farmer Makes More
 Money With Less Work.

It is a far cry from the old-fashioned l three gallon churn of the up and down l dasher variety that formerly made the arms of many a youth on the farm | weary to the big 300 gallon machines that the great creameries of the coun- I try employ to separate butter fat from the other constituents of cream, says a Lincoln letter to The New York Sun. Creamery is but a polite name for butter factory. One company operat- ing seven creameries in five States has risen from practically nothing to cap- italfzation of $3,00o,oo0 in a dozen years. Twelve years ago its president was a clerk in the ofice of one of the many small creameries which then attempted to provide butter for the masses. He conceived the idea that if an individual or a company could produce a brand of butter that was the same year in and year out a tremendous trade could be
 built up on it.
 He had noticed that butter varied greatly in color and taste and that cus- toners always wanted to get "the same
 kind they had last week" He set out to give 1t to them.
 This year the seven factories will turn out S2,000,000 pounds of butter, and every pound of 1t has already found a market. The factories range in capac- ity from a million pounds year, to seven millions. They have swept the
 farms free of arm breaking churns but
 in their place have established the sep
 arator, an easy running device for sep-
 arating the cream from the milk as
 soon as it has been obtained from the
 cows.
 The product of Nebraska creameries
 is now being laid down in New York
 at a cost of a cent and a tenth per
 pound, and tons of 1t are being shipped
 4 ant FnP lac
 than three-quarters of a cent a pound additional. Butter can be kept year in cold storage with the temperature five degrees below freezing without de- preciating in flavor or smell.
 The creamery company already re- ferred to maintains 2,000 receiving sta tions and ships 10000 ten gallon cans of cream every working day in the year. Sixty thousand farmers are upon It's payroll, each receiving a monthly check for the butter fat supplied. Two thous- and cars are used to ship the products.
 In the old days, before the separator was invented, the farmer had to bring his milk to the skimming station each morning. There the cream was remov- ed by machinery and the skim milk car ried back home.
 The separator revolutionized this part of the business. Now the farmer does the skimming at home, and when he gets enough butter fat to make a ship ment he takes it to town.
 As soon as the cream is received at the station it is put through a pasteur- izing process to insure its keeping un- til 1t can be landed in the creamery churn. This is done simply by running 1t through a machine that heats 1t to 190 degrees.
 The first process which the cream encounters when 1t reaches the factory is designed to ripen 1t and Is intended to undo the result obtained by the pas- teurizing process. This is a necessity before any butter can be made from 1t.
 All the cream is brought to a uniform by running 1t through a tubular cooler, after which 1t goes into the big vats, some forty in number. A small amount of milk in which the needful germ has been well developed is poured into each vat. and an cleo trically driven dasher start mixing it.
 As soon as the chemist decides that the cream is all right it travels by gravity from the vat into the churns. These hold 800 gallons of cream each and are capable of turning out 800 pounds of butter every half hour. When