Year: 1877

The creamery system of butter making orig
mated in Orange county, New York, several
years ago, and has proved SO successful and
profitable that 1t has been adopted
IN many other localities Sometimes
creameries are carried on by one
person but generally the milk of large num-
her of COWS is delivered to them by patrons
similar to the method employed by cheese fac
tories. The system is succinctly described in
Corbin's Manual for Butter Making. The
crcamerics are provided with pools about two
feet deep, with stream of cold water running
into them, and are SO arranged that the water
will run out when the pool is full Some are
built fstone or brick, and below the surface
of the ground; some are built of plank and
above the ground; if above, it will require
colder water from the fountain than if sunk in
the ground. They are also provided with a
large number of tin cOolers-two for every
cow from which milk is delivered They are
eight inches in diameter and twenty inches
deep, with balls to them like pals. The new
milk is put into these coolers as it comes into
the factory They are filled within two inches
OF the milk, upon Il CRATE six inches above the
bottom of the pool. The water will circulate
under and around the cooler, cooling the milk
very quickly, on the top as well as to the bot
tom, and will keep it at the uniform tempera-
ltlTt OI lnc Walcr, WHICH HOl DC ABOVE
So degrees Fahrenheit.


Good pure milk treated in this way will
keep sweet long time, even in the hottest of
weather, and it will throw up its cream pure
and it may all be obtained. There are various
ways practiccd of conducting these crcamer
les. At some they take the cream of the milk
sweet, and churn it while sweet, and put the
sweet buttermlk back with the skim milk and
make cheese of it. At some others they take
the cream off sweet and then let it stand until
it sours, then churn it, and feed the buttermilk
to calves or swine and make the skim milk in
to cheese while sweet


At Others they let the milk sour before skim
ming it; then take off the cream and churn it
and feed the buttcrmilk and skim milk The
butter of wCll-mlnaged Crelmcries will be uni
form through the season. like Il good brand of
flour or sugar, and generally sells in the mar
ket for three to five cents per pound higher
than choice dairy butter 1t is claimed too
that they will make at Il well-managed cream
cry, cqualiy rs much butter from the same
quantity OF milk as the most successful dairy
men do, besides the cheese that many of them
make which generally sells for about twothrds
the price OF new cheese, and they make about
two pounds of cheese to one of butter The
advantages then of making butter at factory
are obvious at glance. BY the employment
Of a skillful superintendent in Il well-arrangcd
creamery, more uniform quality Of butter
may be obtained than by private dairies, and
AT less cost, and higher prices will be realized
from the product of the milk, besides dairy.
mems families will be relieved of a great
amount of drudgery. Regardless of the mode
by which the cream may have been obtained,
il should IN each and every case be churned in
IFS ulle tImc, UIIuJ - wuun 1t I,4Ul.S. 49,
and condition. and the chuming should be
performed with care and Western
RUIUL