The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1905-11-09
BIGGEST CREAMERY.
BUTTER PROCESS IN WORLDS
LARGEST PLANT.
Averages $4,000 Pounds of Butter a
Day--Twenty Thousand Farmers
Send Cream - Cream Alone
Nets $25O,OOO a Month.

Topeka, Kan.-In what is reputed
ire worlds largest creamery. euourh
butter is made daily to provide a pat
Of II for 100000 people. Fifty.five
thousand pounds is the average daily
output of the Continental creamery
here. This quantity, In one-pound
rolls laid end to end, would make a
string fve miles long. In one 24.hour
run the concern turned out $4,000
pounds.
Five years ago the Continental was
quilt and put into operation on an en-.
tlrely new plan. Instead of receiving
the whole milk 1t gets only the cream.
The farmer patron has a hand sep.
arator. AS soon as the milk is drawn
from the cows 1t is run through this
machine.
The skim milk is fed at once to
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
~'''PBNN W NiiV idtlOTN.
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 calicoes at a high
price. Now the cream is made into
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. Il has
pushed out along all railroads, even
10 the western border OF the state.
Some cream Is hauled 400 miles. The
company has its own refrigerator cars
for handling cream and butter.
IL has 500 cream-receiving stations.
Its patrons number 10000 Kansas
farmers. who receive an aggregate OF
s25O,O0O per month, although as in.
dividuals few keep more than a half
dozen cows. Farmers are pleased 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 1t comes In grades
1t into first and second class, or re.
jects 1t entirely. From the receiving
vat the cream goes to the Pasteurizer,
where 1t is heated to 1S0 degrees. then
cooled to 20 degrees for ripening.
Ripening is important. II 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 operation-the hour the
cream Is received, the amount of but.
ter fat II contains its acidity and grade.
During the ripening process frequent
chemical tests are made for acidity,
and when sour enough II 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
sizing material. The butter is cooled
down. printed. wrapped in sealed pack.
ages by neatly dressed girls, and
placed In storage to await shipment.