The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1915-09-09
WHITE COMPANY TO
ENTER MILK BUSINESS
MILK BOTTLING MACHINE IS TO
BE INSTALLED SOON - HAVE
NEW MACHINERY THAT MAKES
PURE CREAM FROM UNSALT-
ED BUTTER.

The White Ice Cream Co. will soor
install milk bottling machine which
will be the last word in that particu.
lar branch of a modern creamery's
equipment. When this Improvement
is effected the White Ice Cream Co.
will reduce the price of milk to con-
form to the prices prevailing in the
larger cities for the highest grade of
pasteurized milk. An addition will be
constructed to the present plant at the
corner of End St. N. w. and 9Th Ave.
where for the past fourteen years the
White people have maintained a
creamery which has now become one
of the recognized industries of the
city, with an output reaching as high
as $4,000 pounds of butter monthly
and with an average yearly output of
over $4,000 pounds. In the ice cream
department the daily run has reached
at times as high as 1000 gallons per
day. Ten to twelve men are actively
employed about the plant in various
capacities and two automobiles and
three drays are kept busy delivering
the products.
The ice cream manufactured by the
White company is always uniform in
quality and conforms in every partic-
ular to the rigid tests imposed by the
national and state laws. Their ice
cream is shipped to various points,
their territory reaching to points as
far distant as Havre, Mont, Devils
Lake, Valley City, and to the north
and west into Canada.
On entering the plant one is i'm
pressed with the large quantity Of ma
chinery which is used in the manufac-
ture Of their products. Much of the
apparatus is found only in the larger
plants. Among the interesting pieces
of apparatus in the factory is an
Emulsor. which is manufactured
by the DeLaval people, cost
ing the tidy sum Of $1,000,
and has a capacity of 200 gallons per
hour. The only way a novice can ex-
plain it's operation is that butter is
first churned from the ripe cream and
taken from the churn unsalted. 1t is
then transferred to an apparatus
which raises it's temperature to 100
degrees Fair, when fresh sweet milk
is introduced and the mixture agitated
for one-half hour, when it is passed
thru the Emulsor, which changes it
into a perfect cream Of uniform quail
ity, by many experts regarded super
ior to the finest raw cream, as the
cream is thoroly pasteurized by this
process.
The butter and ice cream making is
under the direct supervision Of Chas.
Lowe, a graduate Of the Wisconsin
Dairy School and a master artist in
the manufacture Of delicious ice cream
and sweet, pure butter.
Patrons Of the White plant are paid
a spot cash price for cream and milk,
autos making daily trips thru the sur
rounding territory, while many bring
their milk and cream to the creamery
direct.
The White Ice Cream Co. were the
pioneers in the creamery business in
this section Of the state, locating their
creamery on the North Side when the
only other inhabitants on that side Of
the river was a single residence.
Mr.. White has many interesting
"reminiscences to relate respecting the
difficulties he encountered in indu cing
the farmers to enter the dairying
field, driving frequently for many
miles out on South Prairie and occas-
ionally arguing with farmers for
hours to induce them to put in bunch
of dairy cattle.
The White Ice Cream Co. is a CO.