The Barre daily times. (Barre, Vt.) 1897-1959, 1920-10-16
Local CREAMERY is
MAKING PROGRESS
Cooperative Concern Is Adding Best
Machinery And Is Increasing
Its Output.


is taking place in the building, housing
the newly incorporated Granite City
Cooperative Creamery association re-
Gently acquired from r. G. Persons. Es
pecially will they be interested in the
efforts of the farmers, who are share
holders in the association, in that they
are cooperating in every possible way
to clean up the local dairy production
and to manufacture and retail only
pure and highgrade products.
A visit to the creamery will not be
possible for many and to keep the pub
lie informed as to what changes arc
shaping the new project into place
of Importance in the county al idsa is
here given.
To begin with, it was necessary te
make a large layout for new and i'm
proved creamery machinery and car
load of this is fast being put in place.
Because of the multiplicity of things
to be changed and re-arranged, prog
ress is necessarily slow, but progress
is being made and in time it is hoped
TO make the workroom model Of sal2-
itation and cleanliness.
When complete, the receiving room
at the rear will be screened from the
workroom, so that flies and other for
eign matter cannot gain admittance to
the milk. From the receiving room it
is interesting to the uninformed to
follow the several processes through
which the milk must 60 before it is
ready TO be shipped. 1t passes first
into the weighing vat, the latest To-
ledo scales. After being weighed, it
is run into a large mixing tank of 500
gallon capacity, where it is thoroughly
mixed. Then it passes into a new and
modern Reid heater and pasteurizer,
capable Of taking care of 5000 pounds
per hour, and in this it is brought to
the correct heat for separation. The
separating is done in a new DeLayal
4.J00-pound separator. The process of
cooling is perhaps one of the most in
teresting parts of the operations. From
the pasteurizer the milk is taken by
pipe to a cooling room, where it flows
through tiny holes down over sec
ton of coiled pipe, part OF which car
ries city water and the remainder
brine By this means, the milk, which
enters at i45 degrees fahrenheit, is
ready to be put in cans at between IS
and 40 degrees, thus insurinc fresh |
ness and sweetness. The cooler is of
the latest design, known as the Man |
ming tubular, with a capacity of 5000 |
pounds of milk an hour.
ntLov - H. x,1.nN fvot,.I.
an improved Manning pssteurizer, 600
gallon size, a 400. gallon cheese vat. for |
the making of cream and cottage |
cheese, and $50 new 40-quart milk cans,
furnished to patrons at cost. A new
system and equipment for the testing |
Of patrons milk and cream mas also |
been installed.
An idea of the extent of growth of |
the plant in the short time it has been |
operated by the new management can
be gained from some of the following
'acts. There are l25 patrons at pres
mt. all stockholders, whose herds are
lnder supervision of both state and
ederal officers, and which have been
found free from tuberc1Itin germs
From receiving 1000 pounds of milk
md 800 pounds of cream per day the
,lant now takes care of 1000 pounds
md 900 pounds, respectively, and,
when everything is in full operation,
{ will be capable of handling 10000
'ounds each day.
With an average OF 400 pounds of
utter per day. the local market can
lot. as vet, be supplied, but IL Is
oped soon to produce not only enough
or local consumption, but TO build
p a foreign field, principally by means
t the parcel post system, sending any
uantity to those who will be glad 10
sy little better price and know that
he product they are buying is abso
ltely free from disease. The manage {
lent has been very fortunate in Sc
uring Oliver King. for several years
rize buttermaker at the Washington
Then. too. ice cream will be special $
ed upon. and, already. local dealers {
re arranging to use the output in
lace of cream made outside the city. 5
he ice cream, now being made, con- I
lins more than the state requirement
I butterfat. making it of greater
,od value and, in view of the fact {
is as pure as is possible to make, j
le cream being from tested cattle, it I
hoped in time to cover the market j
Washington and Orange counties.
A new boiler of greater capacity is c
, be installed and the workrooms are !
be whitened. The refrigeration plant, r
hich cools to varying degrees nine t
stinct rooms. makes il possible to b
aep in storage and preserve anything A
om ice cream and eggs to fur gar b
cnts One room registers about zero, /
lille another has temperature OF 5
bout - degrees. c
To make the creamery a permanent o
ccess support must be given locally a
the farmers. who have submitted
cir herds to the most rigid tests and O
Io also have invested their money O
he interests of better marketing @
nditions. both to themselves and the \
bile With the better price paid for II
CIR products encouragement will be OF
ven them ~ take even greater pride
their own organization and from the al
~ the members and officers are CO. r
Grating and the unity of purpose be 2
nd the movement. every Indication RI
ints to success. for this, the first co
erative creamery in the county
lose supply is taken only from state
4 federsl-tested herds I,
A p ArT~. man ~ much arrarn