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Show Creamery Plans $100,000 In Improvements A new expansion program costing cost-ing $100,000 is in effect at the Salt Lake City, Mount Pleasant and Beaver plants of the Brooklawn Creamery Company, it was announced an-nounced Tuesday by Reed Stevens, president and general manager of the company. Fifteen thousand dollars of this will be spent in Salt Lake for an addition to the plant and facilities; facili-ties; $10,000 at Mount Pleasant for a new cheese factory operation, and $75,000 at Beaver for a sweet cream butter end powdered skim milk factory, Mr. Stevens reports. The output at Beaver, with the enlarged facilities, is expected to approximate 800.000 pounds of butter but-ter per year, and 1,000,000 pounds of pewdered skim milk, which will be made under the Rogers Spray Process system. The factory will be ready for operation op-eration about December 1, as construction con-struction has already started and is going along nicely, Mr. Stevens added. j cellar and provided with openings j for ventilation. Natural earth, makes a better floor than concrete or brick, as a certain amount of moisture is desirable. Caves and cellars built separate from the house possess most of the advantaRt's of a storage room in the bacement and are superior in some lespects. They are easier to till, and a imiform temperature on Le maintained over a longer period. They must be sufficiently insulated so that the vegetables will not freeze. Ventilation is neces-s.iry. neces-s.iry. Sometimes banks or pits in a well-drained place will answer all needs. Late beets with the tops off can b3 stored in ventilated barrels, loose boxes, or crates in the cellar. In a pit they are put in a pile, covered with leaves, straw, hay or similar material, and then with a covering cf soil 2 or 3 inches thick, which is increased as the cold becomes be-comes more severe. Carrots are stored in the same way. White potatoes must be more carefully protected from freezing than carrots, which can take a little frost without injury. It is a good plan to leave a small quantity of carrots in the storage room in the basement and put. the rest in banks or pits. Home-grown celery can be banked bank-ed with earth in the position where it is grown, and then covered with) straw cr other coarse material as the weather grows colder. Another method is to excavate a special pit or trench about a foot in width, pack the celery closely, bank it with surplus earth, and cover the lep with boards cn which there is placed a layer of straw or cornstalks, corn-stalks, and finally a light covering ul earth which will prevent freezing freez-ing as the weather gets colder. Celery taken up just before freezing j occurs, with considerable earth at-' at-' tached, can be stored cn the floor in the basement storage room or in jan outdoor cellar. It should be I moderately moist to keep well. I Store sweetpotatoes in a dry, I moderately warm place, such as the j basement near the furnace, on a shelf near the kitchen stove, near the chimney cn the second flcor, or in a warm attic. Parsnips are not injured by freezing freez-ing so they may be left in the ground, or stored like beets cr car-icts. car-icts. The same is true of salsify. Turnips must be kept in an outdoor out-door storage place on account of their penetrating cdor. Onions need a cool, dry atmospsere and ventilation, so put them in' baskets, crates, or large-mesh bags and keep them in the attic. It often proves' economical to grow late vegetables fw storage Because of the cost of containers and the trouble of canning, it is certainly both an economy and a convenience to store anything that will keep well rather than try to can it. The U. S. Department of Agriculture has a farmers' bulletin, no. 879. called "Home Storage cf Vegetables." which contains pictures pic-tures and diagrams showing good tjpes of storage cellars and pits. |
