TWENTIETH ANNUAL YEAR BOOK— PART VI 541 



Next came the builders. When the building was completed, another 

 man would arrive with the machinery. He would place it and when com- 

 pleted, he would do as the builder did, viz., pay his hired help by giving 

 them vouchers which were also given to the lumbermen and masons, 

 all to be paid by the collector. Then he would have the officers examine 

 the building, machinery, etc., and if found according to contract, they 

 would sign the acceptance which read, "We have this day examined the 

 machinery and building and find everything according to the contract 

 and have accepted the keys." This acceptance would be sent to the 

 house at Chicago, then it was placed in an envelope with the contract and 

 sent to the collector who would collect the money, pay off the vouchers 

 and make complete settlement. 



They had a system. They blew the whistles of an average of three 

 plants a day in the year 1892 and did a business of over two and one-half 

 million dollars that year. 



I have always explained very frankly the methods of the promoter 

 and the detriment they were to the country, while working in the early 

 days and up to the present time. When I helped to organize a creamery, 

 I did not mention machinery until money was subscribed and organization 

 was completed. I never was bothered with competition until it was found 

 out that I had completed organizing a creamery when the promoters 

 would call and try to show how much could have been saved if they 

 had been given a chance to make a bid. At this time machinery con- 

 cerns of all kinds sprang up until there were so many of them that for 

 half a dozen years up to 1897 (and even later) the machinery was sold 

 for less than cost, causing some of the firms to fail. 



Creamery machinery at that time consisted of a receiving vat, milk 

 heater, separator, cream vat, box churn and tester, also a Mason Worker, 

 and a skimmed milk scale. Before we used the separator we used the Fair- 

 lamb can, until a machine called the Butter Extractor came into existence 

 about 1891. This extractor was a separator and a churn combined and 

 had the speed of a separator. In the 4 or 5 inch opening at the top there 

 was placed what is called an inverted squill wheel which was drawn 

 close enough to come in contact with the cream as it was driven up and 

 would churn it into butter before it was allowed to flow out as in a 

 separator. The butter would fall to the bottom of the bowl and go out 

 through a hole In the bottom of the bowl into a tub which contained ice 

 to "preserve" it. It was found however, that the animal heat interfered 

 with the keeping quality of the butter and caused makers to cease using 

 the method after more than half a million dollars had been spent 

 upon it. 



A few years after, about 1896, or 1897, the hand separator made its 

 appearance and we heard something about pasteurization. I sold and 

 put in operation the first pasteurizer, in Minnesota, in the spring of 1897. 

 It was the famous Hill's Pasteurizer. I believe that when the hand 

 separator was introduced and was being used that it put a damper for 

 some time in the organization of a lot of fine co-operative creamery 

 associations, because at that time a creamery could be built and equipped 

 for from $2,500 to $3,000. With the hand separator system, they could 



