The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1910-12-02

carefully sealed and sent to various
creameries, insures a perfect ripener,
pure sweet butter and no doctors bills.
They pasteurize the cream used In
butter making, by the same process
as the milk is handled except that the
cream is subjected to a higher temper
allure, 10 degrees. over the cooling
coils and into the watts the cream is
taken and there ripens ready for
churning.
Butter made at the Topeka Pure
Milk Company plant is never touched
by hands. All the churning and work
ing is done by machinery.
Once the golden oil is solidif1ed and
moulded into pound cakes it is wrap
ped in pure vegetable parchment pa
per, covered with carton and sealed
air tight, it is ready for the breakfast
biscuit.
Cream One Minute, Ice Cream the
Next.
When his grandmother asked the
boy what he wanted for dinner the lit
tie fellow replied:
81 would like custard pie please,
but if I can't get that, ice cream
will do
His gradmother made the pie.
That boy is a man now, lives in KAN
sas City and cuts out the pie and calls
| for ice cream only.
Something wrong with the fellow
| who does not like ice cream. Peter
Heinz has made frozen dainties for
| Topeka folks for years. The consol1-
dation of the Heinz Ice Cream factory
with that of the Topeka Pure Milk
| Company and the removal of the fac
| tory from PIP East Eighth to the
company's plant at Fourth and jack
son, added greatly to their facilities
for the manufacture of ice cream.
| Practically the entire equipment for
the ice cream plant was put in when
| the Pure Milk Company remodeled
their plant last summer and fall Inc
old time tubs were discarded for new
brine freezers and instead of packing
| in ice to retain its solidity, the cream
| is stored in the storage rooms. held
J down to a very low temperature by
| cold air blasts driven across brine
pipes.
| peka Pure Milk Company, everything
| is new, clean and modern. The cream
| used in the Heinz ices and frozen
cream must come up to nigh stand
ard of richness and is thoroughly pas
teurized. When the havoring has been
added to the cream it is poured into
brine ice cream freezers and comes
out the richest frozen dainty made.
The frozen cream is placed in re-
tainers. then taken to the cold BIAS
rooms where it is frozen still harder
and dryer. All shapes and shades OF
cream are made to suit the fancy OF
any person.
Power Behind the Churn.
u Now, all of the operations are mo-
performed by old fashioned methods
Two months last fall and summer
the Machinists Electric Company hai
had workmen down at the plant O
the Topeka Pure Milk Company lift
ing and setting great dynamoes, en-
: gines and pumps into place. A grea
gas engine, 100 horse power, shoulder
: the load of the entire establishment
I Ill &AI to
seventy-five kilowatt generator, max
ing electricity enough to throw energ.
: into dozen motors stationed through
) out the plant.
Mercer tells the story about thes
2 motors, wires, switches and juggl
3 with the kilowatts.
''This big seventy-five kilowatt gen
orator drives all the equipment of tn
factory" said Mr.. Mercer. 1.-THE pow
er is transmitted to one fifty hors
= mpressor, which furnished the re
1 frigeration for the manufacture of ice
E the cooling of brine and the direC
expansion coils in the storage room:
/ "a five and a three horse powe
2 motor connected to centrifugal pump
. drive the cold brine through the mil
j sterilizer, the cooling rooms, butte
n storage rooms and also through tn
ice cream freezers.''
n Keep in mind the ice cream and sta
e close to the dining room door.
n ''In the ice cream storage room,
4 continued Mr.. Mercer, the ammoni
t pipes, assisted by a seven and a ha
horse power motor-drive fan, keeI
y the temperature down to eight d.
r grees above zero" Precious fe
d minutes are required when the free,
s ing cold air is turned on to renin
n one of Peary in the Polar zones.
: is somewhat cold in there
"a five horse power motor is use
5, to run the ice cream and ice crushir