The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1918-02-07

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who markets his cream to the local
creamery gets his check at once,
while those from a distance get their
check as soon as the cream is received
here and tested.
Haze Erpert Tester
After the cream arrives at the To-
cal station it passes to the hands of
]. H. Lynn, who weighs and tests it.
Mr.. Lynn is an excellent man for
this position. He has had fourteen
years experience with one of the
largest centralizers in the state and
has first grade license from the
state. The employment of a high
class man in this department is of the
utmost Importance to the patrons of
the creamery, as it is he who weighs
and tests the cream, determining the
size of the check, and with such a
man at the head of this department
they can rest assured that they will
get fair and expert treatment.
Butter and Ice Cream Dept.
Mr.. l.. E. Bish, who has been with
the creamery for the past three years,
has charge of the butter and ice
cream manufacturing departments.
That he is a good man for this place
is attested by the great demand for
both the ice cream and butter manu-
factured here.
Mr.. Bish says that the plant is now
churning $50 pounds of butter per
day, an increase of 200 pounds over
two months ago. The capacity Of the
plant is from two to three thousand
pounds per day, so It will readily be
seen that there is plenty Of room for
expansion as soon as sufficient cream
is secured.
BOffLing Done in Summer
The bottling plant which makes all
the well-known soda waters is busy
place in the summer months. The
equipment for this work is first class
and absolute cleanliness prevails. The
bottles are washed with an automatic
machine and sterilized by steam. Be-
sides the soda water manufactured,
the company WHOLESALERS flavoring ma
terials to the fountains in this terri
tory.
At the present time the entire
building is occupied by the different
branches of the business. The ground
floor contains the butter and ice
cream making departments, the bot
Ting department and the offices, as
well as refrigerating rooms for the
milk and butter. The basement is
utilized as cold storage rooms for the
poultry products. There are two
rooms of ample size to take care of
all the needs of the institution for
some time to come. The refriger-
ating plant furnishes refrigeration
for the storage rooms on both the
ground floor and the basement, and
everything is arranged to give the
maximum output with the least eff
fort
Cleanliness PreUdilS
One thing that impresses a visitor
to the creamery is the cleanliness
which prevails. You may go thru
this plant and come out with a de-
sire to consume its products, which
is more than can be said of many of
them. The employees are extremely
courteous and treat visitor as tho
he was a real human being, another
thing exceptional with most institu-
tions of this character.
The machinery of the butter max
ing department consists of two ster-
ilizers, in which the milk is thoroly
sterilized before being used. Steam
heated discs or coils revolve in the
huge tank into which the milk is
poured, and these bring the milk to
the proper temperature. Then the
steam is turned off and these same
discs or coils are filled with cold
water which cool it. 1t is then ready
for the churn or the refrigerator. The
churn is of sufficient capacity to ham
die two or three thousand pounds of
butter per day.
The ice cream machinery also oc-
cupies the same room. 1t is Of mod
ern construction and has a capacity
of 450 gallons per day.
Mr.. Bish explained to the reporter
that there were verey strict laws re-
garding manufacturing butter, and
these were rigidly observed. Only
16 per cent of moisture is allowed in
creamery butter, according to Mr..
Bish.
Employs TDelDe People
Twelve persons are now employed
in the creamery and business Office,
as follows:
A. L. Edison, Manager.
j. L. Hinchman, Field Representa-
tive.
Ray Millman, Field Representative.
Myrtle Stout, Bookkeeper.
(Continued on last pape.)