The Lehi banner. [volume] (Lehi, Utah) 1891-1917, 1906-07-05
BIGGEST CREAMERY.
BUTTER PROCESS IN WORLDS
LARGEST PLANT.
Averages $1,000 Pounds Of Butter q
Day--Twenty thousand Farmers
Send Cream - Cream Alone
Nets $780, 900 a Month.


Topeka. Kan.--In what is reputed
the worlds largest creamery. enough
butter Ia made daily to provide pat
OF It for 100000 people. Fifty-nve
thousand pounds is the average daily
output of tho Continental creamery
here. This quantity. in oue-pound
rolls laid end to end, would make
string Eve miles long. In one 24-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 hand sep
arator As soon as the milk is drawn
from the cows It 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
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 calicoes at a high
price Now the cream is made into
a high-cass 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. 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
s250000 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 semlmonthly check convenient to
have. especially during dull 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-
lects II entirely. From the receiving
vat the cream goes TO the Pasteurizer.
where II Is heated to $50 degrees. then
cooled to 10 degrees for ripening
Ripening is important. II controls
the favor Of the butter Flavor is
caused by bacteria and a starter con.
taining bacteria that gives desirable
flavor IS added 70 the cream at the
beginning OF the ripening period
a record 10 kept at every step and
feature In the operation-the hour the
cream IL received. the amount Of but.
ter fat It contains its acidity and grade.
During the ripening process frequent
| chemical tests are made for acldity,
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 of and the
casein extracted, dried and sold TO pa
per manufacturers TO be used as a
sizing material The butter Is cooled
| down, printed, wrapped in sealed pack
ages by neatly dressed girls, and
placed in storage to await shipment