Ann Arbor Butter And Cheese Company

Most of our enterprising manufactories have received more orlessnotice from the press, but for some reason our toutter and cheese company has not received that meed of praise which the works deserve. The t'actory is located one and one-quarter miles from our court house, on a beautiful bluff of the Huron river, on the River road. It has been running thirteen months, has 22 stockholders, and a capital of $6,500, ineludins buildings andmachinery. It has an engine of 10 horse power, and the works are supplied with water from an artesian well and an excellent spring of cold water. The very efficiënt Supt. J. W. Foland is doing good work for the compaDy, turning out a superior article for the market. The milk is now furnished by the farmers at a price governed by the price of butter. The company have been paying 60 cents per 100 pounds during July. Last winter, in January, the price ran as high as $1 per hundred pounds. The milk tester invented by Dr. Babcock, of Wisconsin, a great dairyman, is a very valuable and wonderf ui instrument. It is used to ascertain the amouut of cream contained in every 100 pounds of milk. Every patron's milk is tested and a record of the same is kept for the use of the company and also for the information of the patrons. The amount of cream varies from 2} to ii pounds in a hundred pounds of milk,- we believe this is owing to better grade of stocks and the richness of food consumed. The process of making butter at the creamery is wonderful and the article it turas out is f ar superior to most of the butter made in the old fashioned way; this the writer has found ou by actual use of this creamery butter and also by dealing in butter for 23 years, made in the old way. This butter is manufnctured as follows: The patrons after stiaining the milk at home, bring it to the factory, where it is placed in a large can and weighed. From this can it goes through a large spout in which are two fine sieves, taking out all dirt and other impurities, and it is further cleansed when it goes through the separator. After this the milk goes into a large vat and from this vat it is puruped into a heating box which raises the milk to a temperatura of 80 . From the heater it goes into the separator, a small circular machine only 14 inches in diameter, making 8,000 revolutions a minute. From this separator a small pipe an incli or so in diameter conducta all the cream in the milk into a vat, and anothcr pipe ■ on the opposite side of the separator conveys the milk into another vat. This milk is called skimmed milk and is so Eree from cream that clothing cannot be greased by it. Out of 100 pouads of milk the patrons bringthey are allowed to take 80 pounds of skimmed milk home to leed their pigs the same moruing they bring the milk to thefactory. The next process is churning the cream, which, after 21 hours to ripen in the vat, is placed in a laige, nearly square box, which by steam power will churn 250 gallons at once, iu 15 or 20 minutes, according to the weather. The golden crystals are waslied in three waters and worked into a solid mass on a revolving circular table, inclining towards the center 'pasfing under fluted roller3 which pres uut all the buttermilk and water. The butter is packed in tubs and placed in, the refrigerator for cooling, and is then shipped to New York every week, and is now being sold at 22è cents per pound, about the highest price in the markets. If our farmers wish to make their dairy business prolitable they should patronize thfs enterprise. The offlcers are K. G. Barnes, president; Thos. Blake, vice-president; W, B. Smith, secretary and treasurer; Frank Wood and B. J. Boutwell, tors.