The Lehi banner. [volume] (Lehi, Utah) 1891-1917, 1906-05-03
BIGGEST CREAMERY.
BUTTER PROCESS IN WORLDS
LARGEST PLANT.
Averages 5000 Pounds Of Butter q
Day-Twenty Thousand Farmers
Send Cream Cream Alone
Nets S25o.ooO q Month.

Topeka, Kan--ln what IL reputed
the worlds largest creamery. enough
butter IL made daily to provide a pat
OF II for 100000 people. F1ftyhve
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 FIVE miles long. In one 2l.hour
run the concern turned out $4,000
pounds.
Five years ago the Continental was
built and put into operation on an en-.
tirely new plan. Instead OF receiving
the whole milk II gets only the cream.
The farmer patron has a hand sep
arator. AS soon as the milk Is drawn
from the cows It is run through this
machine
The skim milk IL 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
shipped to the factory.
Under the old system. the farmer
wife drudged at the entire process OF
butter making Now the men do the
milking and separating-th factory
does the rest.
The farmer used 10 market his but
ter at the country store at low price,
for groceries and calicoes at a high
price. Now the cream Ia 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 4.
very popular among farmers. II 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.
II has 500 cream-receiving stations
Its patrons number 10000 Kansas
farmers. who receive an aggregate Of
$250.000 per month, although as In
dividuals few keep more than a hall
dozen cows. Farmers are pleased with
the system and are gradually increas
ing their milk production. They And
the semimonthly check convenient e
have. especially during DUH seasons.
In the factory everything Is done
accurately An expert examines each
can OF cream as II comes In grades
II into first and second class, or re
iects' II entirely. From the receivins
vat the cream goes to the Pasteurizer
where 1t Is heated to 1870 degrees. then
cooled to 20 degrees for ripening.
Ripening is important. II controls
the flavor OF the butter. Flavor II
caused bv bacteria and a starter con
tanning bacteria that gives a desirable
flavor 10 aided TO the cream at the
beginning OF the ripening period.
A record Is kept at every step and
feature in the operstion-the hour the
cream Is received. the amount OF but
ter fat II contains. It's acidity and grade
During the ripening process frequent
chemical tests are made for acidity
and when sour enough IL is cooled &c
the proper temperature and churned
AhNSS iNSoiuS aic al hahucu W iHt
butter maker. and he knows Just how
much and what kind OF butter he will
get; also how much salt and color tc
add.
The buttermik is drawn of 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.