The Republican journal. [volume] (Belfast, Me.) 1829-current, 1915-11-11
Names " Creameries.

Names ~ Creameries.
How the Milk Is Handled. Standard Sys-
tenn of Grading Advocated.
John c. circuit of Boston, secretary
of the Boston Chamber of Commerce
agricultural bureau, gave an illustrated
lecture on the investigation and analy-
sis of the production, transportation,
inspection and distribution of milk and
cream in New England before the Port
land Medical Club last Thursday even
ing.
The first picture thrown on the screen
was bottle of milk showing it's fat,
total solids mot fat and water. Pic
lures were then shown of where the
milk comes from. According to Mr..
circuit there are today S. of the u
creameries in Maine owned by four COM
panies which ship the greater part of
their product as whole milk, cream and
skim milk, making butter in the surplus
season of the year.
map was shown which gave a good
the Boston milk supply comes. IS per
cent of the u creameries in Maine send
their product to Boston. Various tvpes
of barns were shown and a remodelled
COW barn in Caledonia county. VT.
showed how one man has improved his
condition at small cost. Buildings were
also shown from Waldo county and Ken
nebec county. Pictures showing the
methods of transportation were also dis
played. Creameries in Vermont, Con-
necticut and Maine were also exhibited
and various pictures of the Turner Gen.
ter creamery were shown, which Mr.,
circuit said was the greatest distributor
in New England.
Milk receiving stations were also
shown and Mr.. circuit believed these
stations would eventually come into gen.
eral use in Maine. The cost of pro-
duction was also given to some extent
and chart was shown of the total costs.
net costs, etc.
Mr.. circuit said milk and cream is COL
lected, transported, processed and dis
tributed by the dealers to family trade
In bottles, retail stores in bottles and to
wholesalers in cans. Pictures of these
were displayed at some length and an
auto truck was also shown which is being
used in one section of Vermont and Mr..
circuit believed would be used in all sec
lions of New England in time. Follow
ing the collection pictures were shown of
transportation, and big, piles of cans were
shown waiting at the railway stations to
be picked up and shipped to Boston.
AT. the country milk and cream plant
the milk is collected, recanned and load
ed into cars; arriving at the plant it is
the cream is pasteurized, col
lected, canned and loaded into cars, etc.
through the whole process, all of which |
was explained in the various slides exhi-
bited.
The method of grading, standardizing,
etc, was spoken of and Mr. Orcutt said |
the lack of the standardized product was
one of the causes of all the trouble in |
Maine.
The milk powder, which Mr.. Orcutt |
believed was product that would enter
largely into the worlds products, was
coming and he showed pictures of big
plant IN Michigan showing how they
manufactured the product. He said this
product was just in its infancy, but the
business was constantly growing.
Mr.. circuit believed there must be
rules and regulations for the grading of
milk. He said it was impossible to make
the farmer do anything to better his con-
dltlon If we attempted to drive him, but
believed If he were educated he would be
only too willing to learn. He believed the
only hope was to standardiZe the milk
product and he told of the licensing sys-
tenn in New York. He said it didn't do
any good to fine dealers and pointed out
that in Boston one man had been fined $50
times, but still kept on doing business.
He didn't believe much in the in
spector. He told of instances where
graft had entered into this method and
men had been thrown out of office.
He said that if we graded milk and
had it for sale at 10, g. 8 and 6 cents he
believed the rank and file would take the
six cent milk, even if they knew it was
not good.
Among the recommendations were
cleanliness and GOODNESS in handling,
which were the prime features. He said
1t was essential that clean hands and
clean utensils and the cooling of milk to
81 degrees or less were necessary for
pure milk. He believed there should be
one system of uniform buying, basing
his example as follows: Under 10000
bacteria, IS cents pound butter fat and
6O cents hundred for skim milk (solids
not fat); over 10000 and under $4,000
bacteria, 80 cents and 40 cents per hum
dred for skim milk. Over so, 600 and under
100, 900 bacteri 30 cents and 20 cents
per hundred for skim milk. This system
would be fair to producers, dealers and
consumers.