Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1912-02-29
TE BURLINGTON FEBR AIRY 1912

cleanliness up 10 tho time IL IL gnther A
| from he farms. And In order to nooto
doubly sure Of Its cleanliness. nil TIM
cream IL gathered by Mr.. Dorabues o,vn
teams. In cans which he supplies for tho
purpose, and which are tborou,h,,
washed. scalded and cared for q. ,bo
creamery before they are sent o,,, "a
receptacIes for the cream. Even thu
"htcr USED Tor washing the cans ana
other utensils comes from ono of Tho
best OF living springs in this section ~,
the State.
Then to follow the process of MAKING
the cream is gathered from the varion,
dairics every other day In summon and
twice week In winter. When II reacbss
the creamery II goes at onco into
the big churn. which has boon c,o,pod
scaided and made ready in tho meantime
"here through the process of churr.
ing the butter Is made, washed. workoo
over. sailed and moulded into ono mound
prints. Every method OF cleanliness
KNOWN to the profession is employed in.
making the butter which finds n readv
sale among all local and other pntrons
"no are acquainted with the extreme care
taken In making it.
AS soon as the butter Is made the
puttermilk Is Immediately pumped from
'ne churn into largo heating watts where
me neat Is applied at first only sufficie.
! ~ 10 cuidle the milk Then after being
vigorously stirred La,l the curd and
"heg are we'll separated the heal Is again
applied through T'oam pipes ana run
up until 1t has i,ached "A telnpera tilre
OF l6o degrees II is KEEP at thi degree
OF neat from two or three hours which
is conclusive evidence OF the fact that IF
thcre were any disease germs, they would
he 80 thoroughly cooked that they would
e harmless
| AFTER the pa5tcuriz, ng process has been
completed. the card and the whey are
separated by attaching a largo cheese
cioth Bag to the faucet in the heating
vat. the bags being used only TWO ar
three times before they are Discarded and
new ones supplied in their place, the
clrd and whey posing together into the
hag tho whey Passing through tho
meahes ~ the cloth to be pun ed to a
receiving vat on the second floor. lea, in =
only the clean. white curd IN the hng
The two encs Of the bag are then
I attached to a block and tacl;lc ana su4-
pended In mid-air 10 drain oyer night
Naxt morning It is lowered and dumped
into mixing tray, where 1t Is work d
over and sprinklei with lust enough
| fine dairy seit 10 add zest to It's flavor
and make II moro pala>,ble. moulded
into one pound bricks in the Same man
ner that butter Is moulded. wrapped in
a vegetable parchment paper. which Is
| n n NJ CT "a
and water, tinfol wrapper being placed
over that when II Ia ready foI shipment
All tne utensils employed in the Dor.
hue creamery. whether for making hu :
ter and cheese or used for transporta-
ton purposes. arc kept in spotless con-
dition of cleanliness all the tine. being
thoroughly washed and scalded every
time they a e used for any purpose what
ever.
Mr Donahue is over watchfu OF the
conditions at his plant always stuu,
ing ways and means of Improvement and
ready Al any or all times 10 cooperate
with those who supply him cream, and
others who have the interest of the pu '-
lie health AT heart. IN building up safe
guards against the spread Of disease
always giving careful consideration tt
new methods Of manufacture that viii
enable him to make the products of his
rreamery comply with the requirements
of the pure food laws in every way
The making OF buttermilk cheese Is en-
gagged In by many nj the creanerit
throughout the country, and an analyst:
made by the Wisconsin experiment s,a
ton. to determine It's food value has
shown that one pound OF buttermil
cheese c0ntains more nourishinR proper
ties than pound OF bectsteak.
The foregoing description of the condi
tions at the Monkton creamery shows
them exactly as they were found by 6
representative of the Free Press, wiz
made "A visit OF investigation to the
place for the purpose of ascertainn-
the facts and just as they will be founC
any day by any one who Will take the
time and trouble Of going there to SEE
for himself