Greenbrier independent. [volume] (Lewisburg, Va. [W. Va.]) 1859-1980, 1919-07-11
"OUR GREENBRIER VELVET"

This is the name given by the
LewiSburg Ice-Cream Company to
the product of their plant recently
established and now in full oper-
alton here. The factory has ca
pacity of 500 gallons a day, which,
by the purchase of another freezer,
already under consideration, may
be increased to 100 or 200 gallons
daily, and the cream is as pure and
as sanitary as up-to-date machinery
can make it. There is no better
place than Lewisburg for such a
plant. Located in the heart of a
rich bluegrass region, where more
and more attention is being given
to dairying and where butter, milk
and cream from the farms are of
the best quality, the Company
should and, we believe, will do a
big business-so big and rcnumera-
tive that, in all probability, it wont
be long before the company will
lind it necessary to enlarge the ca
pacity of its plant
The particular purpose of this
article is 10 give to patrons of the
factory All idea of how "Our Green.
hrier Velvet" is made-the process
eS through which the cream is TAX
cn-so that the buyer or consumer
may know when he buys "Green-
brier Velvet" he's getting some
thing absolutely pure, clean and
sanitary. When cream is brought
10 the factory it is first weighed and
put into proper containcr. From
there on the human hand never
touches it. All is done by machin-
cry. From the containcr the cream
is forced thru system of sanitary
pipes to the pasteuriZer on the sec
ond floor in which machines. while
Kept in constant rotary motion, and
heated artificially to $40 degrees
Fahr., the cream is cleared of all
tuberculosis, streptococci, dipther-
Ia Or other germs. From the pas
teurizer the cream is piped into the
homogeniZer, which breaks UP the
butter fat globuleS so that the cream
will not rise to the top in the cans
and thoroughly mixes with the
cream any milk that may be in ii.
From the homogenizer the cream,
now pasteurized, sterilized, puri-
fled and thoroughly mixed, is put
over an artificially cooled coil of
pipes which reduces the heat in il
and brings the cream to the tenn
perature, desired. From this ma
chine it passes thru sanitary pipes
into a sanitary container or ripen-
ing vat and having thus completed
its round of preparation is ready
for the freezer on the first floor.
When partially frozen it is run into
cans or other vessels and set away
in the hardening rooms in which
you will not wish to tarry very
long unless hankering for arctic
temperature.
All pipes, machines, fittings, etc,
with which cream, in the making,
comes in contact are sterllized daily
with live steam, an abundant supply
of which is always on tap in the
building.
George Marrs, one of the COM
pany who, in recent years, has had
a large experience in making and
handling ice-cream, superintends
The making of "Our Greenbrier VEL
vet' and guarantees pure product.
George is a hustler and is already at
home in the management OF all
these machines.
Ernest Livesay, another member
Of the company, is general mana
ger looking after the general opera
ton of the enterprise, the sale of it's
product, etc. He too, understands
well the operation of the various
machines ana what each is design
ed to do.
"The proof of the pudding is in
the eating" This Is as true of the
Velvet as it is of the pudding. We
have tested the Velvet in the eating
and, without hesitation, pronounce
1t A /. The Company is entirely
willing that the quality of its pro-
dIlCI Ln csicL. L.. ilaxa ....l<,