The Billings gazette. [volume] (Billings, Mont.) 1896-1919, 1908-01-24
new CREAMERY
NEARLY READY
MAGNIFICENT PLANT FOR THE
LOCAL suTTER MAKERS.
CLEANLINESS REIGNS
Output 81 Creamery Will 30 Ten
Times Present Amount and Faelll-
ties Are Perfect-Churns, Aqitators
and Other Apparatus New.

From Thursdays Daily.
Within two weeks the Billings
creamery management expects to
move into Its new and complete build
ing near the packing house on First
avenue north, and soon thereafter will
be turning out butter at the rate Of
5000 pounds a day, nearly ten times
its present output in the little plant
at present occupied.
There are few finer creamery plants
west Of Lincoln than the new plant OF
the local creamery. 1t is complete
from foundation to roof, and contains
the best Of apparatus for butter max
ing.
The first floor contains the churns,
five Of them. and three 'tag1tators,'
which start the fermentation Of the
cream and aid in the keeping quality
of the product. Before being run into
the "agitators," however, the cream,
which is stored in a huge vat on the
second floor, passes through the pas
teurizer. From the agitators It runs
to the churns themselves, and there is
finally converted into butter.
In order to easily handle the "a
1t is delivered directly to an elevator.
by which it is hoisted to the second
floor and poured into the vat. From
there it descends through the pasteur.
izer, the agitators and to the churns
BY gravity.
Heat from Packing House.
Heat for the entire plant Is fur
nished by the packing house. and
electric power is used, thus eliminat-
ing the necessity for using valuable
space in engines and furnaces.
The entire first story is cement
foored and the walls + Of cement
half way to the ceiling. The base
ment storerooms for junk lumber,
cans, ETC., are Of cement.
On the first floor besides the main
room devoted to the churns and other
butter making apparatus, there are
several cold storage rooms, which will
be kept at the required temperature
by the circulation Of ammonia through
pipes on the walls, a bathroom and
toilet, with shower baths for the en-
ployes, and a large light, airy room
where the packing and wrapping Of
the butter will be done.
On the second door are several
more cold storage rooms, where will
be kept eggs, meats. etc, for the trade
in those products. It IS the intention
Of the management to 60 heavily into
the cold storage business al a side is
sue Of the butter business.
The storage rooms r large and
perfectly plain, so that they may
easily be kept in an immaculate state.
There are 4Nore than a dozen Of them,
with a capacity which will allow the
storage Of thousands Of dollars worth
OF produce.
Receiving Room.
The receiving room for the plant is
(. also on this floor. Here the cream
and milk will be taken from the ele.
vator, separated and put into the vat.
There is a can washer which will
cleanse all the cans inside and out in
stantly, and there are other conven-
fences which will make the work as
rapid as is possible.
On this floor is the general Office of
the creamery, the test rooms, where
milk will be tested for its percentage
Of butter fat, and the storeroom where
Is kept the cartons in which the but.
ter is to be packed. There is more
than a carload Of these cartons, which
Will last the company for perhaps six
months.
The feature that most appeals to
the visitor at the plant is the spacious.
ness Of 1t, its airiness and light, and
the arrangement by which cleanliness
will be maintained in every stage OF
the butter making process. 1t is I'M.
derstood the company will go into
the cream business when It starts
It's new plant. Facilities for the pas
t%eurization Of cream, which makes II
keep for a week or more. are OF the
best, and the company believes 1t will
supply a need Of the public in clean,
perfect cream.
nns Aainrnc ~