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Show ' IWWW-,,, , : " ' ft ,i" m ii I3IGQEST CJtEAilEbt BUTTEB JBOCESHB IN .WORLD'S )' .'' I.AIt8EST PLANT.' $' i , i '. " Avwages 50,000 Pounds ofj Butts a Day Twenty Thousand .JFarmerV - "5? Cream. Crsim 'fAlona Neta ?280,000 ajMoath. ; Topeka. Kahi'-4ln What U repute'i tho world's Ihrgest crUm'ery,',ono5l butter Is made dally tolprovlilo'n pat vof -It for 6.000,000 pcolo. KiftyHn thousand pounds la thctnvcrago dally output of tho CoiUlnentnlcjpeaiagry herev This quantity, j in f oeip4iiil JblJi'lahl end to end. jvotridjuMk a string live miles long. Hn onSf-l?ouf run tho concern turned ut 02,000 pounds. ' I i ' Klve years, agq ho OontiBontal waa bulltarid put jnjo operodonJoajiUitir tlrel, dow.pInnA Instead of retaK'wK ih'o whole milk It getn only Alio erf aril, The farmer patron has'ftjhand eop-arator. eop-arator. As soon as the milk Ih. drawn from, tho. cows It In run) tlirough -this-mnchlpe. t , V' The skim milk Is fed lrt'oncbNo plga and calves, warm? and weet. worth almost, as, much for feed an before be-fore tha 'cream wris ro'movedi. . The cream Is gathered by tho repreaenta, tlvo of tho creamery, iind hauled or shipped to tho factory. ' -Under the old systemthe farnier'ai wife drudged nt the rntirn prVcesf of butter making. Now tho men Ub Ihe milking and separating tho factory does tho rest. v ,Tho farmfcr used to! market hljihut-tter hljihut-tter ntjtbocoilntry.'stoVo nt lowprlcce for groc'erles and callcoca ntifailntah price. Now tho crram, Is made trfio a hlRh-clnsa artl?lo worth twjtse as rhuch In the markot as count rybiiC;. er, and brings tho; farmer ncarJjf-tTff. aaimueh money nslho used to get from his cows. , . Tho Continental creamery plan t vory popular amonslfa'rrners, It Jws-pushed Jws-pushed out .along all ralhonils. wen to tho western border of tho Btate. Some cream la hauled (00 miles. Thf company has It3 own refrigerator enrs for handling cream and butter. It has 500 cream receiving utatlon." Its patrons number 20,000.838 farmers, -who receive an nggregl pi $250,000 per, mgnth; aJthou;h.,aB..lHj, rtlyiduals fqw' kefln' niort tban-jiit .dozen cows. Farmers are plensod with the eystom and nro gradually Incre.iS' lng Ihelr milk productloni Tlipy nnd the semlrqtJijthlyhrCk 'eonscntont to have,fepecjftllvf dui(nV''diil seasons. ' In the factory tfvery filing Is dono aceuratel'. An export oxnralnesijs-ich can of cream ns It eomo3 la grades It Into first and second class, or rejects re-jects It entirely Frmnjlio rocolvlng vat tho crenmgpes toTuioTPaBtoiirlzer. whQro It is heated toljfidrgrnea, then cooledfto 70 deRrci8for ripening. ilpeLJiIng, la Important It controls thov flavor of tho butter. Flavor la caused bv bacteria and a starter containing con-taining bacteria ba clve n desirable flavor-Isladded to the cream at tho beginning oWho ripening period. A record is lcrptfat overy atop and feature In the opcra'tton tho hour tho cream is received, thejnmount of butter but-ter .fat It contains, ita acidity and grade. During .lic ripening pgeesa frequent chemical 'test are maSo for acidity, and When' sour enoughTt Is cooled to' thp, proper i.tomperaturS'nnd thtirncd. Thcso records are aljrhandod to the butter maker, andljo known Just how much and Vvhatklnd of butter ho will got; also how'mut'h salt nnd co)qr to add. ,t' " W-Tho buttermlllt Is drawn off and tho casein extracted; dried and sold to pa-por pa-por manufacturers lo ,he, pnl ub a sizing material, The hutte Is cooled down, printed, wrapped In soalod packages pack-ages by neatly dresccd girls, and placed In storage t& nU shipment. |